Apple Cranberry & Pecan Topping for Pancakes

By mariannefeldman

ww.cooksillustrated.com/recipes/detail.asp?docid=7826&extcode=N00PIN000

Ingredients

• WHY THIS RECIPE WORKS:
• APPLE, CRANBERRY, AND PECAN TOPPING FOR PANCAKES
• 1, 2006. 1, 2006.
• 4 to 6. 6.
• The test kitchen prefers semifirm apples such as Fuji, Gala, or Braeburn for this topping. Avoid very tart types like Granny Smith and soft varieties like McIntosh.
• INGREDIENTS
• 3 1/2 3 1/2tablespoons 1/2tablespoons cold unsalted butter
• 3 3 1/2-inch 4 apples (medium), peeled, cored, and cut into 1/2-inch pieces (about 4 cups) (see note above)
• Pinch Pinch table salt
• 1 1cup 1cup apple cider
• 1/2 1/2cup 1/2cup dried cranberries
• 1/2 1/2cup 1/2cup maple syrup
• 1/2 1/2teaspoon 1/2teaspoon vanilla extract
• 1 1teaspoon 1teaspoon fresh lemon juice
• 3/4 3/4cup 3/4cup pecans , toasted and chopped coarse

Preparation

Step 1

INSTRUCTIONS
Melt 1 1/2 tablespoons butter in large skillet over medium-high heat. Add apples and salt; cook, stirring occasionally, until softened and browned, 7 to 9 minutes. Stir in cider and cranberries; cook until liquid has almost evaporated, 6 to 8 minutes. Stir in maple syrup and cook until thickened, 4 to 5 minutes. Add vanilla, lemon juice, and remaining butter; whisk until sauce is smooth. Serve with toasted nuts.