Prune-Almond Sauce

Prep: 30 min

Makes about 2 cups sauce



1 1/2 cups apple juice

1/2 package (16-ounce size) pitted prunes

(2 cups)

2 tablespoons apple brandy, brandy or water

1 teaspoon grated lemon peel

1/2 cup slivered almonds



1. Heat apple juice and prunes to boiling in 2-quart

saucepan; reduce heat to low. Cover and simmer

about 20 minutes or until prunes are soft



2. Drain purnes, reserving 1/2 cup liquid. Place

prunes, reserved liquid, the brandy and lemon peel in

blender or food processor. Cover and blend on high

speed until smooth. Remove from blender. Stir in

almonds. Store tightly covered in refrigerator up to 4

weeks. Serving suggestions: pork, ham, chicken or as a

spread on bread



1 Tablespoon: Calories 55 (Calories from Fat 10); Fat 1g

(Saturated 0g); Cholesterol 0mg; Sodium 0mg;

Carbohydrate 11g (Dietary Fiber 1g); Protein 1g



Prune Sauce



Omit apple brandy, lemon peel and almonds. Makes

1 1/2 cups sauce



Timesaving Tip



To microwave, decrease apple juice to 3/4 cup. Place

apple juice and prunes in 1 1/2-quart microwavable

casserole. Cover tightly and microwave on High 6 to 8

minutes, stirring after 4 minutes, until prunes are ten-

der. Continue as directed in step 2