Yield: 2 Servings
Measure | Ingredient |
---|---|
1 cup | Fresh raspberries |
¼ cup | Water |
¼ cup | Firmly packed brown sugar |
⅛ teaspoon | Salt |
⅓ cup | Frozen apple juice concentrate, thawed and undiluted |
1 tablespoon | Lemon juice |
5 \N | Whole cloves |
1 \N | Stick cinnamon, (3-inch) |
5 cups | Peeled Granny Smith apple, coarsely shredded |
Combine raspberries and water in a small saucepan. Bring to a boil over medium-high heat, and cook 2 minutes. Remove from heat; mash raspberries.
Strain and discard seeds. Set raspberry pure aside.
Combine brown sugar and next 5 ingredients in a saucepan; bring to a boil over medium heat. Reduce heat, and simmer, uncovered, 3 minutes. Add apple; cover and simmer 30 minutes or until apple is very tender. Remove from heat; discard whole spices. Stir in raspberry pure. Mash apples to desired consistency. Yield: 2-¼ cups (serving size: ¼ cup).
Per serving: 398 Calories; 4g Fat (9% calories from fat); 3g Protein; 98g Carbohydrate; 0mg Cholesterol; 203mg Sodium Serving Ideas : Serve warm or chilled.
Recipe by: Cooking Light, May 1994, page 77 Posted to MC-Recipe Digest V1 #400 by igor@... on Jan 28, 1997.