UA Cooperative Extension - Nutrition Network

Fall Harvest Apples and Cranberries

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May 30, 2015

  • Prep: 10 mins
  • Cook: 5 mins
  • 10 mins

    5 mins

    15 mins

  • Yields: 4 Servings


1 teaspoon olive oil or butter

2-3 large apples, about 1 pound, sliced thin

¼ cup dried cranberries or raisins

½ teaspoon cinnamon

½ teaspoon powdered ginger

1 tablespoon chopped pecans, walnuts or sunflower seeds


Wash hands with soap and warm water. Wash apples well.

Heat olive oil or butter in a large sauté pan.

Stir in apples, cranberries or raisins, cinnamon, and ginger.

Cook over high heat for 3-5 minutes until apples are soft and lightly browned on edges.

Remove from heat and stir in nuts or seeds

Serve warm.

The Supplemental Nutrition Assistance Program provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-352-8401.This institution is an equal opportunity provider and employer. This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP).

Issued in furtherance of Cooperative Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, Jeffrey C. Silvertooth, Associate Dean & Director, Economic Development & Extension, College of Agriculture Life Sciences, The University of Arizona. The University of Arizona is an equal opportunity, affirmative action institution. The University does not discriminate on the basis of race, color, religion, sex, national origin, age, disability, veteran status, or sexual orientation in its programs and activities.


Nutrition Facts

Serving Size3/4 Cup
Total Fat2g
Saturated Fat0g
Percent calories from fat15
Total Carbohydrates24g
Dietary Fiber3g