Combine red and green apples for a festive look, but peel off tough skins.
- 1 Tbs. margarine or vegetable oil
- 3 apples, cubed, with skins
- 2 Tbs. applesauce
- 1/2 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- 2 tsp. granulated sugar or 1 Tbs. brown rice syrup
Heat margarine in nonstick skillet over medium-high heat. When hot, add apples and brown. Add remaining ingredients, reduce heat to medium-low and cook with minimal stirring for 4 or 5 minutes. Serve.
As the Australian wine journalist James Halliday has written, “Much of Australia’s finest Riesling is grown in the Clare Valley, and it is the most important wine of the region.” Try Pikes Polish Hill River Clare Valley Riesling.
- Calories: 50
- Carbohydrate Content: 10 g
- Fat Content: 1 g
- Fiber Content: 2 g
- Sodium Content: 55 mg
- Sugar Content: 8 g