Rum Roasted Fruit with Popped Amaranth

Posted on January 26, 2017

Amaranth is more popular than ever, so I’m bringing back one of my favorite recipes with an amaranth addition!

As I was digging around in the freezer for dinner ideas, I ran into a bottle of spiced rum left over from the vegan eggnog we made during the holidays. It got me thinking about other ways to use the rum. Drinking it would be fun, but realistically as a busy, working mom, it probably won’t happen until next holiday season, and that’s way too long to be taking up valuable space in the freezer.

I decided to use the spiced rum to make a marinade for roasting fruit. The only fruit I had in the house were apples and cranberries (frozen from when I hoarded them over the holidays). I was bummed I didn’t have any pears which would have also been amazing in this recipe, but look forward to using pears as well as peaches and berries when they're in season.

The key to roasting fruit is to first cover it and let it get all bubbly and soft, then uncover and caramelize it under high heat. You want the fruit to be soft but also slightly browned on the edges for the best flavor! Is your mouth watering yet?

Rum Roasted Apples & Cranberries


  • 3 tablespoons spiced rum
  • 2 tablespoons honey or agave
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 cups chopped apples
  • 1-cup fresh cranberries
  • 2 tablespoons amaranth



Preheat oven to 400 degrees.

In a medium bowl, whisk together the rum, honey, vanilla, cinnamon and nutmeg. Add the apples and cranberries and mix well to coat. Pour the mixture into a pie plate and cover with foil.

Bake on the center rack for 20 minutes or until fruit is soft and bubbly.

Turn oven to 450 degrees. Uncover and bake for 5 to 10 more minutes until fruit is browned on the edges. Meanwhile set a pan over medium heat.

Once the pan is hot, add the amaranth a teaspoon at a time and gently shake the skillet until the amaranth has completely popped. Pour the popped amaranth into a bowl and repeat until all the amaranth is popped.

Remove roasted fruit from the oven, top with coconut ice cream and sprinkle the amaranth on top. Enjoy!