Prep 5 mins
Cook 11 mins
I am soooo having a blast with making up new recipes. I just made an awesome one this afternoon. I used Arrowroot in this. You can find it in the natural section most likely and it works like cornstarch as a thickener but healthier for you than cornstarch. I am going to try making a pie with this mixture and give it a pecan pie shell with crushed pecans that have been browned in butter and cinnamon. I think it will come out nice.
- 1 medium apple
- 1 -1 1⁄2 cup cranberries
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1⁄2 teaspoon arrowroot
- 4 teaspoons stevia powder
- 2 tablespoons butter (I used Goat Butter but you can use regular)
- I took one med. size green apple, peeled and cored it. Then I chopped it into even pieces about 1/3 of an inch thick. You don't want them too thick or they won't cook nicely.
- Then rinse frozen cranberries in warm water, this thaws them a little. Place apples and cranberries in a big bowl. Set aside.
- In a small bowl or dish mix cinnamon, nutmeg, arrowroot powder, and Stevia. Add mixture to apples and cranberries and toss to coat well. Scrape the bottom of the bowl as you mix; the arrowroot may cause the mix to stick to the bottom of the bowl.
- In a non-stick skillet melt the butter over medium heat. Add apple/cranberry mixture to the pan. Gently stirring frequently. Cook over medium heat for about 2 minutes. Reduce heat to medium low or low and cover.
- Cook additional 6-8 minutes, stirring occasionally, until apples are tender. Don't over cook and don't cook too hot or your cranberries will be really mushy (they should be soft with skins broken).
- Serve warm or chilled. You can serve as is or with sweet coconut cream and or crushed pecans.
Excellent blend of flavors and so easily done. I made this exactly as suggested and then another batch for me with mashed pumpkin instead of apple. Wonderful filling for Cinnamon Pecan Pie Shell and also as a fruity custard on it's own. Thanks for posting! Made for PAC fall 2009.