This is a wonderful topping for waffles. I make it in the fall and winter when apples are in season. Although the recipe specifies dried sour cherries, it is equally delicious using dried cranberries. The cranberry harvest is a beautiful sight to see!
Makes approximately 5 cups
3 medium Golden Delicious apples (about 1 ½ lbs)
1 cup sugar
½ cup dried sour cherries or dried cranberries
¼ cup golden raisins
¼ cup dried currants
1 ½ cups cranberry-raspberry juice
4 tsp. arrowroot
1 Tbsp. fresh lemon juice
Peel & core the apples and cut into 3/4” thick wedges. In a large saucepan combine the apples, sugar, dried fruit and 1 ¼ cups of the cranberry-raspberry juice; bring to a boil. Simmer over moderate heat 1 minute or until apples are just tender; remove from the heat.
In a small bowl stir together the arrowroot (it gives a really clear sauce) and remaining cranberry-raspberry juice; stir into topping. Cook over moderately low heat, stirring gently, until liquid is thickened & clear (do not let it boil). Add the lemon juice and serve over waffles.
You can make the topping 1 day ahead; cool, cover and placed in the fridge. To reheat, place over low heat, stirring gently (do not let it boil) then add the lemon juice and serve warm over waffles.
Helpful link to Phyllis’ Buttermilk Waffles.
