Six apples (the recipe calls for Granny Smith, but I used whatever kind was in our most recent farmer’s market pickup) peeled and chopped with some spices, apple juice, and brown sugar simmered on the stove for 45 minutes. That’s all! The result smelled beautiful, looked great, and was a perfect side dish for whatever else I was serving. It accompanies pork, ham, chicken—or even chicken salad. Sounds like an odd combination, that latter item, but chicken salad is what was for dinner over the weekend. The stewed apples were just terrific with it. My bet is that they’d taste as good straight from the fridge as they do warmed on the stove.
Hubby’s query was, “Why don’t we do these more often?” Good question. The recipe can double easily and will keep in the refrigerator about a week. The sauce may appear thin when you remove the dish from the stovetop, but on standing it thickens nicely.
An apple a day (or a serving of these spicy stewed apples) keeps the what’s-for-dinner doldrums away. At least that’s my take on the old apple saw.
Cinnamon Stewed Apples
6 cups chopped peeled Granny Smith apples (about 2 pounds)
1/2 cup packed brown sugar (can use brown-sugar substitute)
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. Stir occasionally. Let stand 5 minutes. Makes about 2 cups. (Source: www.myrecipes.com)