Welcome to APPLE WEEK here on The Daily Dish! 6 days of low sodium sweetness featuring this favorite fall fruit.
My husband & I celebrated our 11th wedding anniversary on Saturday. As a getaway present, some dear friends lent us their cabin in south central Vermont. It wasn’t quite the New England honeymoon we’d experienced years ago, since this time we had our two daughters, dog and parrot in tow, but it was memorable all the same. We spent the bulk of Saturday in Brattleboro, one of our very favorite places, and on the way back to the cabin stopped by Dutton’s Farm Stand in Newfane. In addition to some fantastic grape tomatoes, blackberries and MORE APPLES! (of course), my younger daughter insisted we buy a jar of this:
Made locally in Brattleboro by Side Hill Farm, Maple Apple Drizzle is a heavenly mixture of apples, pure Vermont maple syrup, sugar and spices. The perfect topping for ice cream, pound cake, pancakes, even meats, Maple Apple Drizzle tastes just as described, like “Apple Pie in a Jar.” With ZERO mg sodium per serving, it’s guilt-free indulgence – even spooned straight from the jar to your open mouth. Maple Apple Drizzle (and other delicious Side Hill Farm products) can be ordered via phone (802) 254-2018.
Can’t wait for the post to arrive? Moosewood Restaurant Book of Desserts to the rescue! This version of their Warm Apple Walnut Sauce is a similar, though different treat to the Maple Apple Drizzle above.
Warm Apple Walnut Sauce
Yields 4 cups.
SODIUM CONTENT: 5 mg per 1/4 cup
3 c. thinly sliced peeled apples
1/4 c. (1/2 stick) unsalted butter
1/4 c. firmly packed brown sugar
1 c. unsweetened apple juice or apple cider
1 T. corn starch
1/2 t. ground cinnamon
pinch of cloves (optional)
1 T. freshly squeezed lemon juice (optional)
1 c. coarsely chopped walnuts
1/4 c. pure maple syrup
In a skillet, saute the apples in the butter and brown sugar, stirring constantly on medium heat for 5 to 10 minutes, until tender. Transfer to a bowl and set aside.
Whisk together the apple juice and cornstarch until smooth and dissolved.
Add the cinnamon, cloves and lemon juice, if using. Pour the juice mixture into the unrinsed skillet and cook for 3 to 5 minutes, until thick and clear, stirring to deglaze the pan.
Pour the thickened sauce over the cooked apples and stir in the walnuts and maple syrup. Serve warm; store refrigerated.
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