Description Edit

Tangy, spicy, sweet and it won't wreck your meal plan. Try this on roast pork or chicken. The sauce may be stored a few days in the refrigerator and warmed prior to serving. The recipe doubles nicely if you need more.

Ingredients Edit

Directions Edit

  1. Core and thinly slice the apple (about ¼ inch slices).
  2. Squeeze the lemon juice and peel off a small amount of rind.
  3. Carefully slice away the white pith leaving mainly the colored portion of the peel. Very finely dice this skin ur use a zester to cut off fine strips of peel.
  4. Place the EVOO in a warm pan then add the apples and saute them gently for a couple of minutes.
  5. Sprinkle the cinnamon over the apples then add the lemon zest.
  6. After another minute or so they should start to lightly brown.
  7. Add the lemon juice (this will stop the browning) and remove the pan from the heat.
  8. Add the maple syrup, mix and allow to cool slightly.

Nutritional information Edit

Per ¼ cup serving:

  • Cals: 34 | FatCals: 11 | Total Fat: 1g | SatFat: 0g | PolyFat: 0g | MonoFat: 1g | Chol: 0mg | Ma: 13mg | K: 44mg | TotCarbs: 6g | Fiber: 1g | Sugars: 3g | NetCarbs: 5g | Prot: 0g
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