German Spaetzle w/ Caramelized Apples & Cranberrie



Prepare spaetzle according to directions. After the spaetzle is drained, toss it with Blood Orange Olive Oil.

While the spaetzle is cooking, peel and chop the apples. Sauté them in Butter Olive Oil until they are tender and starting to turn brown (about 5 minutes). Add the dried cranberries and both balsamics to the pan and simmer until the mixture reduces and thickens.

Serve with chopped pecans sprinkled on top.