Best Whole Foods Breakfast: Apple Spread

By Cornelia Carlson
July/August 2001
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Makes 4 cups
This low-sugar, spicy apple spread for breads is as good as jam.

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  • 4 pounds organic Fuji or similar flavorful apples
  • ½ cup brown sugar
  • ½ cup water
  • 1 to 2 teaspoons cinnamon, or to taste
  1. Scrub the apples, core, cut into chunks, and put in a large, heavy saucepan. Add the remaining ingredients and simmer over a medium-hot flame until tender, about 10 minutes.
  2. Scrape into a blender or food processor jar and purée. Serve warm or transfer to a covered jar and store in the refrigerator for up to a week.

Nutritional contents per 1/3 cup serving: Calories 97; Total fat 0.4 g; Saturated fat trace; Cholesterol 0 mg; Sodium trace; Total carbohydrate 26 g; Protein trace.

Cornelia Carlson holds a doctorate in biochemistry and is an avid grower and user of herbs. She is the author of The Practically Meatless Gourmet (Berkley, 1996). She writes from her home in Tucson, Arizona.

Click here for the original article, Best Whole Foods Breakfast.


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