Sauteed Apples and Raisins

Northwestern Elementary Student Council Cookbook 1998-2000

4 large, tart apples, cored and peeled

¼ cup margarine

2 tsp. cornstarch

½ cup water

½ cup brown sugar, packed

¼ cup raisins

1 tsp. lemon juice

Cut apples in half and then into ¼ inch slices. 

I don't know why I bothered to keep these in lemon water when I was going to fry them in brown sugar, but I did.

Melt butter in a large skillet; add apples. Cook and stir over medium heat for 6-7 minutes or until almost tender. Dissolve cornstarch in water; add to skillet. Add brown sugar and raisins; bring to a boil. 

That's not the best raisin-to-apple ratio.

Boil for 2 minutes, stirring constantly. Remove from heat and stir in lemon juice. Serve warm.

Paired well with some nice Kodiak waffles.

My Rating: 3/5 "Don't get me wrong - these tasted good. But when an ingredient is going to be featured in the title you imagine that it will also be featured prominently in the dish, and in this case the raisins did not live up to their promise. Adding more of them would have made things a lot more interesting. Some other flavoring, like cinnamon, would have gone a long way as well."