Cinnamon-Raisin French Toast with Low-sugar Apple Marmelade Sauce

Here's a combination to brighten up a gray winter morning. Thanks to the natural flavor and sweetness of the apples, it's much less sinful than it tastes.

First, make the marmelade sauce, then the toast.

-Alan Wagener

Low-sugar Apple Marmelade Sauce

• 3-4 Apples, peeled, cored, and coarsely chopped
  
• 1 orange with peel, prefarably organic
  
• 1/2 cup apple cider
  
• 1-2 Tbsp. sugar
  
• 1-2 tbsp maple syrup
  
• 1 tbsp. cornstarch, mixed into 1/4 cup apple cider
  

Oranges- The peel adds a lot of flavor, but non-organic oranges are dyed and often treated with fungicide, so we would probably forgo the peel if we couldn't find organic oranges. Peel the orange and cut it into chunks- whatever size you like, as for marmelade. Cut on a plate (to catch the juice), removing seeds. Place apples, orange, and cider in a pot. Cook and stir occasionally over med. heat.

When it's boiling and the apples are just beginning to soften, taste it. Now add some sugar and maple syrup until it's as sweet as you want it- The amount of sweetening needed varies greatly, depending on the sweetness of the apples, orange and cider.

When it's sweet enough, stir constantly, while adding just enough of the cider/cornstarch mix to begin to thicken the marmelade. Be careful not to add too much, or it will become pasty. It will keep, refrigerated, for about a week. For the french toast, you'll want to keep it hot. It's also delicious on pancakes, waffles, or regular toast.

Toast

• 6 eggs
  
• 1/2 cup milk
  
• 6 slices cinnamon-raisin bread