Prep 10 mins
Cook 15 mins
This is a Paulette Mitchell recipe I found at a local TV station's website. It sounds delicious and I did not want to lose it. Let me know if you try it before I do!
- 6 tablespoons unsalted butter
- 1⁄3 cup sugar
- 2 crisp semisweet apples (Braeburn or Granny Smith)
- 1⁄2 cup dried cranberries
- 1⁄2 cup half-and-half
- 1 teaspoon vanilla extract
- ground nutmeg
- Melt the butter in a large skillet over medium heat.
- Add the sugar; stir for about a minute or until it begins to melt.
- Add the apples. Cook, stirring occasionally, for 10 minutes or until the apples are tender and the butter is lightly browned.
- Meanwhile, put the cranberries in a small, microwave-safe custard cup with 2 tablespoons of water. Cover with waxed paper and microwave on High for 1-1/2 minutes or until the cranberries are softened. Drain any remaining water.
- Stir the half-and-half, vanilla, and softened cranverries into the apples.
- Reduce heat to medium-low, cover, and simmer for about 2 minutes or until the sauce thickens.
- Serve warm in small dessert bowls, or over vanilla ice cream or spice cake. Garnish with ground nutmeg.
I found myself wishing that I had used half the ask for sweetening but DH thought it was perfect, so it just goes down to personal taste on that score. I loved the apples soft but firm texture and the cream was wonderful. I put it on top of caramel pudding for a great dessert that was quick and so simple.
VERY NICE ~ delicious flavor and easy to make. Served over angel food cake ~ makes a very flavorful addition. The ground nutmeg really finishes this sauce off well. Thanks LaLa Lola ~ made for PAC FALL 2009!