Yield: 2 Servings
|1 cup||Fresh raspberries|
|¼ cup||Firmly packed brown sugar|
|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.