Skillet Apple-Cranberry Sauce with Pistachios: Thanksgiving-Hanukkah Recipes

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Skillet Apple-Cranberry Sauce with Pistachios

Cook Time: 15 minutes

Yield: 6

Skillet Apple-Cranberry Sauce with Pistachios

The Associated Press

Ingredients

  • 1 tablespoon butter
  • 4 large apples, peeled, cored and cut into 1/2-inch wedges
  • 2 tablespoons cider vinegar
  • 1/3 cup water
  • 2 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cardamom
  • 1 cup dried cranberries
  • 1/4 cup crushed toasted pistachios

Instructions

  1. In a large skillet over medium-high, melt the butter. Add the apples and cook until lightly browned on all sides, 5 to 7 minutes. Add the vinegar, water, brown sugar, cinnamon, cardamom and cranberries. Stir well and bring to a simmer. Cook until the liquid is thick and syrupy, 2 to 3 minutes.
  2. Spoon the apple-cranberry sauce into a serving bowl, then top with the pistachios. Serve warm or at room temperature.

Notes

Nutrition information per serving: 200 calories; 45 calories from fat (23 percent of total calories); 5 g fat (1.5 g saturated; 0 g trans fats); 5 mg cholesterol; 42 g carbohydrate; 4 g fiber; 33 g sugar; 2 g protein; 0 mg sodium.

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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