Cider braised apples recipe
Cider Braised Apples recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
- 7 large Granny Smith apples, cored and cut into 1/2 inch slices
- 1-1/2 teaspoons cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1/4 cup sugar
- 1/4 cup butter
- 1 cup apple or pear cider
- 1 Tablespoon finely chopped crystallized ginger
- vanilla yogurt
The perfect dish for a cold winter’s morning — just what you need to warm those toes! Try topping with dried cranberries and walnuts for a tasty twist.
In a large stew pot, toss apples with spices and sugar. Cut butter into small pieces and mix in with apples. Add the cider and bring to a boil. Reduce heat, cover and cook until tender, stirring occasionally, about 15 to 20 minutes. Remove from heat and stir in ginger. Spoon apples and juice into individual serving dishes and top with a sprinkle of granola and a dollop of vanilla yogurt.
Apples can be prepared in advance by combing all the ingredients except cider. Pour over immediately before cooking.
From the cookbook Mendocino Mornings – A Collection of Breakfast Delights from the Joshua Grindle Inn. This wonderful cookbook can be purchased at the Joshua Grindle Inn.
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