| 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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