Raspberries contain ellagic acid, quercetin and anthocyanins. Apples contain quercetin and kaempferol.
2 apples, peeled, cored, diced
2 Tbsp sugar
1/2 cup water
1/2 tsp cinnamon
1 cup raspberries
Combine apples, sugar, water and cinnamon in small pan and place over medium-high heat. Bring to a boil, cover and reduce heat to simmering. Stir frequently. Cook until apples are soft, about 7-9 minutes.
Mash apples with potato masher and remove from stove. Stir in the raspberries and serve warm.
Microwave: cook in covered container until apples are soft; mash apples and add raspberries.
Serves 4. Each serving approximately 1/2 cup: 70 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 17 g carbohydrate, 3 g fiber, 11 g sugars, 0 g protein.