Sauteed Apples and Raisins Recipe

5 2 3
Sauteed Apples and Raisins Recipe
Sauteed Apples and Raisins Recipe photo by Taste of Home
Publisher Photo

Sauteed Apples and Raisins Recipe

Read Reviews
5 2 3
Publisher Photo
On a chilly morning, this fruity side dish warms you up. It complements just about anything you'd choose to serve for breakfast or brunch, such as the German Pancake or an egg dish or slices of warmed Canadian bacon. -Renae Moncur, Burley, Idaho
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 4 large tart apples, peeled and cored
  • 1/4 cup butter or margarine
  • 2 teaspoons cornstarch
  • 1/2 cup water
  • 1/2 cup packed brown sugar
  • 1/4 cup golden raisins
  • 1 teaspoon lemon juice

Directions

Cut apples in half and then into 1/4-in.-thick slices. Melt butter in a large skillet; add apples. Cook and stir over medium heat for 6-7 minutes or until almost tender. Dissolve cornstarch in water; add to skillet. Add brown sugar and raisins; bring to a boil. Boil for 2 minutes, stirring constantly. Remove from the heat; stir in lemon juice. Serve warm. Yield: 4 cups.
Originally published as Sauteed Apples and Raisins in Taste of Home December/January 1998, p37

Nutritional Facts

1/2 cup: 182 calories, 6g fat (0 saturated fat), 0 cholesterol, 73mg sodium, 34g carbohydrate (0 sugars, 0 fiber), 0 protein. Diabetic Exchanges: 2 fruit, 1 fat.

  • 4 large tart apples, peeled and cored
  • 1/4 cup butter or margarine
  • 2 teaspoons cornstarch
  • 1/2 cup water
  • 1/2 cup packed brown sugar
  • 1/4 cup golden raisins
  • 1 teaspoon lemon juice
  1. Cut apples in half and then into 1/4-in.-thick slices. Melt butter in a large skillet; add apples. Cook and stir over medium heat for 6-7 minutes or until almost tender. Dissolve cornstarch in water; add to skillet. Add brown sugar and raisins; bring to a boil. Boil for 2 minutes, stirring constantly. Remove from the heat; stir in lemon juice. Serve warm. Yield: 4 cups.
Originally published as Sauteed Apples and Raisins in Taste of Home December/January 1998, p37

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSauteed Apples and Raisins

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
sands351 User ID: 1036170 216650
Reviewed Jan. 2, 2015

"I have fixed this recipe many times but keep forgetting to review it. Fixed it again last night and paired it with the "Moist Cranberry pork Roast Recipe". The only thing I change is the raisins. I use plain raisins, instead of the golden. These apples are great."

MY REVIEW
delowenstein User ID: 3766053 49852
Reviewed Nov. 1, 2014

"I recall preparing this recipe when it appeared in Taste of Home! I did adjust the recipe by using 1/2 tsp. ground cinnamon, 1/4 cup REGULAR raisins, and either 1 tsp. lemon OR orange juice. If I remember correctly, I cleaned the pan up-these apples were THAT good!

delowenstein"

Loading Image

Similar Recipes