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Healthy Holiday Recipe

by: Rita Miller Huey
(Page 2 of 2)

1. Clean, core and cut apples into chunks. DO NOT PEAL! 

2. Rinse cranberries, picking out the bad ones.

3. Combine apples, cranberries and raisins in medium sauce pan.

4. Break the cinnamon sticks in two and push into the fruit mixture.

5. Pour the water over the top.

6. Cook over medium-low heat, uncovered, at least 30 minutes until the apples are cooked down to sauce and the cranberries pop. Stir occasionally. (It will be chunky.) 

7. Serve warm or chilled with nonfat vanilla yogurt. 

This is a naturally sweet combination because of the raisins. For sweeter sauce use Rome or Jonathan apples. (Red Delicious apples are not good cooking apples). For tart sauce, use Macintosh or Granny Smith apples. A combination creates a more complex flavor. Rome and Macintosh are my favorites.

Can be stored up to 2 weeks in refrigerator; longer in freezer. As fresh cranberries are only available in November and December, buy extra bags and freeze them for Cran-Apple- Raisin Sauce for the 4th of July!

Nutrition Analysis per Serving:
Calories: 115; Fat (g): 0.5; Cholesterol (mg): O; Protein (g): 1.4; Carbohydrate (g): 28; Fiber (g): 5.

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