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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Wonderful on waffles, pancakes, and french toast, even ice cream. I serve it on Christmas morning; it can be made a day ahead. From the December 2001 issue of Bon Appetit . Ingredients:
2 cups apple cider |
6 tablespoons light corn syrup |
2 tablespoons light brown sugar |
8 tablespoons butter |
3 golden delicious apples, cut into 1/2 inch pieces (peeling is optional) |
2 cups fresh cranberries or 2 cups frozen cranberries |
1/2 cup sugar, plus |
1 tablespoon sugar |
Directions:
1. Whisk cider, corn syrup, and brown sugar in heavy large saucepan.
2. Boil over high heat until reduced to one cup, about 15 minutes.
3. Add 4 tablespoons butter; whisk until melted; remove from heat.
4. Melt remaining 4 tablespoons butter in another pan, heavy saucepan or skillet, over medium heat; add apple slices, and saute 2 minutes.
5. Add cranberries and 1/2 cup sugar; stir until cranberries begin to pop, about 2 minutes.
6. Stir in reduced cider mixture; boil until reduced to syrup consistency, about 6 minutes.
7. Stir in remaining sugar, if desired.
8. Can be made a day ahead; cover and refrigerate.
9. Stir over medium heat until warmed through.
10. Serve warm.
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