Health Library

Ingredients:

• 3/4 cup water
• 1/4 cup dry red wine
• 1/2 teaspoon cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 2 teaspoons honey
• 3 thin slices of lemon
• 4 apples halved lengthwise, peeled and cored (we suggest Red Delicious, Honeycrisp, Fuji, or Granny Smith apples)

Directions:

• In a saucepan, combine water, wine, cinnamon, nutmeg, salt, honey, and lemon.
• Heat over medium-low heat until mixture begins to boil.
• Add apples and cook, covered, over low heat for 10 to 15 minutes, or until the apples are tender.
• Cool and refrigerate for at least 2 hours.
• Serve at room temperature.
• To serve, place two halves of one apple in a small dish. Spoon sauce over the apples.

Yield:

4 servings

Source:

Brigham and Women's Hospital

Nutrition Tip

Cinnamon contains phytonutrients, active compounds naturally found in plants. Traditionally, cinnamon has been helpful in treating gastrointestinal problems, especially diarrhea and nausea. This spice is an excellent source of nutrients such as manganese, calcium, iron, and disease-fighting antioxidants.

Pure honey, especially local varieties, can be a healthy and less-refined alternative to added sugars. Naturally sweet, honey contains small amounts of vitamins, zinc and selenium. While honey can certainly be healthy to include in recipes, amounts still matter.

New research examines how honey may improve immune status, demonstrate anti-inflammatory and anti-microbial properties, and may help to reduce treatment side effects like mouth sores in patients undergoing chemotherapy. Nevertheless, more research is needed to definitively understand the role cinnamon and honey may play in cancer prevention, survivorship or treatment related symptom management.