Prep 20 mins
Cook 45 mins
A terrific companion for ham or pork, this recipe can be doubled easily, and will keep in the refrigerator for about a week. The sauce is somewhat thin just after cooking, but it will thicken upon standing.
- 6 cups chopped peeled granny smith apples (about 2 pounds)
- 1⁄2 cup packed brown sugar
- 1⁄4 cup apple juice
- 1 teaspoon ground cinnamon
- 1⁄8 teaspoon ground nutmeg
- 1⁄8 teaspoon salt
- Combine all ingredients in a large, heavy saucepan. Cover and cook over medium-low heat 45 minutes or until apple is tender, stirring occasionally. Let stand 5 minutes.
This is excellent! I'm cutting back on sugar so I used half of what's called for and used water instead of apple juice. In each batch I put the rind and juice of a lemon, turned out tasty!
This is terrific with ham. I doubled the recipe and found that I needed more apple juice then the recipe called for, unfortunately I didn't keep track, I just poured more in as I needed it. I will be trying the leftovers with my oatmeal in tomorrow's breakfast.
easy to cook, and made the house smell awesome. I served these with ham and brussels sprouts for dinner, and with french toast the next morning. YUM!