Apple, Cranberry and Pecan Topping for Pancakes

By norsegal8

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 tablespoons cold unsalted butter
• 3 sweet apples (medium), peeled, cored, and cut into 1/2-inch pieces (about 4 cups) (see note above)
• Pinch table salt
• 1 cup apple cider
• 1/2 cup dried cranberries
• 1/2 cup maple syrup
• 1/2 teaspoon vanilla extract
• 1 teaspoon fresh lemon juice
• 3/4 cup pecans, toasted and chopped coarse

Details

Servings 4

Preparation

Step 1

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.