Every year at Thanksgiving, I like adding a new dish to my repertoire. I recently posted Butternut Squash Risotto as a first course for the holiday dinner. Keep in mind that tomorrow’s fare could add 3 pounds to your scale the next day, aka Black Friday, the day you’ll shop for a holiday dress or suit. Don’t know about you, but I’m staying in my tight black dress way past January 2nd!
No worries. I’ve come up with a foolproof plan. I turned my fav apple pie dessert into a guilt-free holiday treat. Freshly sliced apples are cooked with raisins and cinnamon (no sugar). After the apples have cooled, I can snack on them as much as I like without worrying about an expanding waistline.
Try the recipe – you’ll love it.
Prep time: 10 to 15 minutes
Cooking time: 5 to 8 minutes
Serves: 4 to 6
5 to 6 medium-large apples (any variety)
¼ cup raisins
½ cup cold water
½ cinnamon stick, cut into slivers
Dash ground cinnamon
1. Peel, core and thinly slice the apples.
2. Place apples in a 4 to 6-quart saucepot with raisins, water, cinnamon stick and ground cinnamon.
3. Bring to a boil and cook on medium-high heat, stirring occasionally, for 5 minutes or until apples are tender.
4. Transfer Cinnamon Apples to a glass or porcelain bowl and cool.
Serve and/or refrigerate up to 5 days.
Text & Photograph © Nancy DeLucia Real