Breakfast Anytime Recipes

Curried Waffle Club Sandwich. (By Julia Ewan -- The Washington Post)

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Wednesday, October 25, 2006

Fall Fruit Sauce

4 to 6 servings

Former Pensacola News-Journal food editor Lou Elliott Jones came up with this recipe during the holiday season several years ago. It goes particularly well with pancakes and a chicken or turkey sausage.

1/2 cup water

1/2 a lemon

2 apples, preferably different kinds such as Granny Smith and McIntosh, peeled, cored and cut into 1/4 -inch slices

2 cups maple syrup

1 cup cranberries

Heat the water in a medium saucepan over medium-high heat. Squeeze the juice from the lemon (should be about 2 tablespoons) into the pan, then add the lemon half and the apple slices, stirring gently to combine. Cook for about 15 minutes, until the fruit has softened and released its juices. Add the maple syrup and cook for 10 minutes, or until the juices have almost evaporated. Add the cranberries and cook for a few minutes, just until they start to pop. Discard the lemon half. Serve warm.

Per serving (based on 6): 313 calories, 0 g protein, 81 g carbohydrates, 0 g fat, 0 mg cholesterol, 0 g saturated fat, 11 mg sodium, 2 g dietary fiber

Recipe tested by Bonnie S. Benwick; e-mail questions tofood@washpost.com

Curried Waffle Club Sandwiches

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