by Julie Snyder
Cinnamon serves as a flavorful spice but it also does a bit of side magic. It's amazing fragrance wafts through the house and helps guests feel welcome and invigorated.
Would you like to learn more about using scents to create atmosphere and calm moods? "Holiday Aromatherapy for Your Home" tells you how you can use this powerful art.
Stewed apples may be a fancy name for applesauce made with hunks instead of blended. But whatever you call it, apples and cinnamon pair well with a savory entree like ham, roast beef or leg of lamb. Consider cooking up a batch once your meat is in the oven.
Cinnamon stewed apples
Prep time: 5 minutes | Total time: 55 minutes | Yield: 8 servings
• 6 cups chopped peeled Granny Smith or other tart apple
• 2 to 3 tablespoons packed brown sugar or 1 tablespoon honey
• 1/4 cup apple juice
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 1/8 teaspoon vanilla extract
Combine all the ingredients except the vanilla in a large, heavy saucepan. Cover and bring to a boil over medium-low heat. Lower the temperature and cook until the apples are tender, about 30 to 45 minutes, stirring occasionally.
Add the vanilla and stir. Let stand for 5 minutes.
While I like cinnamon stewed apples as a side dish, I've found other ways to enjoy them.
• Wrap 1/4 cup in a buckwheat crepe and top with a dollop of Mascarpone cheese
• Add a touch more honey and serve hot with a scoop of vanilla ice cream or frozen yogurt for dessert.
• Make it into a mean smoothie with Greek yogurt, almond or regular milk. A banana might fit right in.
• Pop it on top of your breakfast cereal or French toast.
What alternative uses can you think up for this recipe?
Photo courtesy of iStockphoto.