| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauces | 999 | Servings | ||
INGREDIENTS
| 1 | lb | Cooking apples (about 6 med. |
| Peeled, cored and thinly | ||
| Sliced) | ||
| 1/2 | c | Blueberries |
| 1 | tb | Apple cider |
| 1 | tb | Fresh lemon juice |
| 1/4 | ts | Ground cinnamon |
| 1 | tb | Unsalted butter |
INSTRUCTIONS
Combine the apple slices, blueberries, cider, lemon juice and cinnamon in a 1 quart casserole dish and cover, microwaving on full power until the fruit is very tender, about 10 minutes. Then uncover the let the mixture cool for about 5 minutes. Combine the fruit mixture (liquids too) and butter in a processor or blender and whiz until pureed, about 5 seconds. Great warm or chilled, especiall on pancakes or sourdough toast. Stores covered and refrigerated for up to a week; makes 1 1/2 cups. Assorted recipes from the Detroit News, entered by Diane Pahl From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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