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Cinnamon Baked Apples with Tangerines and Cranberries

This healthy dessert is perfect after a huge holiday dinner, like say, Thanksgiving!

Eat Pretty this Thanksgiving with a delicious dinner that's guilt-free and sans glut (and gut!). Mix up your traditional holiday recipes by preparing your favorite ingredients in new, healthy, and beauty-enhancing ways based on the Cleveland Clinic’s Lifestyle 180 program. These recipes are 100-percent whole grain with no trans fats and contain only minimal amounts of saturated fat and added sugars.

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Cinnamon Baked Apples with Tangerines and Cranberries

Ingredients:

  • 2 large baking apples, such as McIntosh or Rome Beauty (or substitute pears)
  • 1 1/4 cup unsweetened apple juice, preferably unfiltered organic
  • 1/2 cup (2 ounces) dried cranberries (or substitute cherries)
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2 seedless clementines or tangerines, peeled, separated into segments

Preparation:

  • Heat oven to 400 degrees Fahrenheit.
  • Cut apples in half lengthwise; cut out and discard cores, seeds, and stems.
  • Place 1/4 cup of the apple juice in an 8-inch baking dish or casserole pan. 
  • Place apples cut side down in juice. Bake 15 to 18 minutes or until apples are tender.
  • Meanwhile, simmer remaining 1 cup apple juice in a small saucepan over medium-high heat 5 minutes.
  • Add cranberries, cinnamon, and cloves; reduce heat and simmer uncovered 10 minutes, or until cranberries are plumped, stirring occasionally.
  • Remove from heat; stir in clementine sections.
  • Arrange apple halves cut side up on serving dishes. Pour any remaining liquid from dish into cranberry mixture; spoon over apples.
Calorie CountRecipe Info Provided by CalorieCount.com
Recipe Info Provided by CalorieCount.com

Makes four servings.

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