Thursday, October 13, 2016


1 cup orange juice
1 cup sugar, divided
4 tsp grated orange peel
1 pkg (12-oz) fresh or frozen cranberries, thawed
2 tbsp butter
2 tbsp maple syrup
2 tbsp honey
5 medium-size tart apples, peeled, cut into 1/2-inch slices
2 tbsp quick-cooking tapioca

Preheat oven to 400 degrees.
Grease a 9x13-inch baking dish; set aside.

In a saucepan, combine juice, 3/4 cup of the sugar, and orange peel; stir to mix well. Bring to a boil; reduce heat and simmer uncovered for 5 minutes while stirring occasionally. Add the cranberries and continue to simmer until the cranberries pop, approximately 8-10 minutes.

Melt butter in a large saucepan; stir in the syrup, honey, and remaining 1/4 cup sugar. Add the apples and cook over medium heat 5 minutes. Remove from the heat. Stir in the cranberry mixture. Sprinkle tapioca over all and mix gently. Let mixture stand 15 minutes. Make topping during this time.

Transfer to the prepared baking dish.

1 1/2 cups all-purpose flour
3/4 cup packed brown sugar
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup cold butter
3 tbsp almond paste
1 cup toasted slivered almonds

Combine flour, sugar, cinnamon and nutmeg in a bowl. Cut in the butter and almond paste until mixture resembles coarse crumbs. Sprinkle evenly over the cranberry/apple mixture.

Bake at 400 degrees 15-20 minutes until bubbly around edges.

Note: File Photo

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