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.
Per serving, 1/2 cup
2 g Fat
0 mg Cholesterol
39 g Carbohydrates
80 mg Sodium
2 g Fiber