| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauces | 2 | Servings | ||
INGREDIENTS
| 1 | c | Fresh raspberries |
| 1/4 | c | Water |
| 1/4 | c | Firmly packed brown sugar |
| 1/8 | ts | Salt |
| 1/3 | c | Frozen apple juice concentrate, thawed and undiluted |
| 1 | tb | Lemon juice |
| 5 | Whole cloves | |
| 1 | Stick cinnamon, (3-inch) | |
| 5 | c | Peeled Granny Smith apple, coarsely shredded |
INSTRUCTIONS
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: 2-1/4 cups (serving size: 1/4 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@digex.net on Jan 28, 1997.
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