Ingredients of Pumpkin Waffles with Apple-Cranberry Relish recipe:
APPLE-CRANBERRY RELISH
3 large Granny Smith apples
3 tablespoons butter
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 cup orange juice
1 teaspoon grated orange zest
in a bowl. Simmer the apple syrup mixture until thick, about 8
(optional)
3/4 cup maple syrup, divided
1/2 cup dried cranberries
1/2 cup chopped pecans
butter (optional)
PUMPKIN WAFFLES
3 eggs
1 1/2 cups low-fat buttermilk
1/2 cup canola oil
1/2 cup pumpkin puree
1 1/2 cups whole wheat pastry
flour
2 tablespoons white sugar
topped with butter and apple-cranberry relish, with spiced apple
2 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup butter, for serving
Directions
To make the Apple-Cranberry Relish: Peel, core, and chop the
apples into 1/4-inch pieces. Combine the chopped apples, 3
tablespoons butter, 1/2 teaspoon cinnamon, vanilla, orange juice,
and 1/2 cup maple syrup in a saucepan. Cook over medium heat for
about 3 minutes. Add the cranberries and cook 5-10 minutes until
apples are tender and cranberries have softened.
Remove apples and cranberries using a slotted spoon and set aside
minutes, stirring frequently. Remove from heat and stir in the
remaining 1/4 cup maple syrup. Add the pecans and orange zest (if
desired) to the apple-cranberry mixture.
Preheat waffle iron according to manufacturer’s instructions.
Mix the eggs, buttermilk, canola oil, and pumpkin puree in a bowl,
beating well. Combine the pastry flour, sugar, baking powder,
baking soda, cinnamon, nutmeg, cloves, and ginger. Stir the flour
mixture into the pumpkin mixture and mix until thoroughly
combined. The batter should be pourable; add a tablespoon more
buttermilk if necessary.
Cook waffles according to manufacturer’s instructions. Serve hot,
syrup on the side.
