‹ Michigan Apple Recipes

Caramel Apples and Carrots


  • 3 cups sliced, peeled Michigan Apples
  • 1 1/2 cups peeled baby carrots
  • 1/2 cup water
  • 1/8 teaspoon salt
  • 2 teaspoons margarine
  • 1/2 cup firmly packed brown sugar
  • 1/2 teaspoon cinnamon
  • 1/3 cup dried tart cherries


Place Michigan Apples, carrots, water and salt in 3-quart saucepan. Cover and cook over medium heat until water starts to boil. Reduce heat and simmer 3 minutes. Drain.

Add remaining ingredients, tossing gently until combined. Cook over medium heat 3 minutes longer or until sugar is dissolved and apples are glazed. Serve hot with turkey or pork.

Suggested Michigan Apple varieties to use: Empire, Gala, Ginger Gold, Golden Delicious, Ida Red, Jonagold, Jonathan, McIntosh, Paula Red, or Rome.

Variation: Substitute 1 can (21 oz.) sliced Michigan Apples, drained, for fresh apples. Add apples at same time as sugar.


6 Servings

Nutrition Facts:

Per serving, 1/2 cup

170 Calories
2 g Fat
0 mg Cholesterol
39 g Carbohydrates
80 mg Sodium
2 g Fiber

Caramel Apples And Carrots