Poached Apples with Cranberry-Cider Sauce

Apple halves poached in spiced apple cider with a touch of lemon and cranberry make a delicious and attractive low-fat desert.

Makes 4 to 6 servings.


4 cups apple cider 1 L
2/3 cup brown sugar 150 mL
1/3 cup dried cranberries 75 mL
4 white cloves 4
1 6-inch (15 cm) cinnamon stick, broken into a few pieces 1
4 to 6 Ontario apples 4 to 6
Shredded zest of 1 lemon


In large saucepan, combine apple cider, brown sugar, cranberries, cloves and cinnamon stick. Cover and bring cider to boil over high heat, stirring occasionally.

Peel, halve and core apples. Place apples and lemon zest in cider; reduce heat and simmer for about 5 minutes or until apples are tender. Remove apples with slotted spoon; cover and chill.

Bring cider back to boil over high heat. Boil 5 minutes or until reduced to an almost syrupy consistency; chill. To serve, place two apple halves on plate and surround with cranberry/cider sauce.