Apples
Cranberry Apple Crisp, Adapted from Jane Brody’s Good Food Book
The tartness of cranberries is a wonderful contrast to sweet apples, and the color is irresistible. This simple yet crowd pleasing dessert messes up only one bowl. (If you prefer a higher ratio of fruit to crust, use 4 cups of cranberries, three apples and 2/3 cup of sugar).
3 cups cranberries (1 12-ounce package)
2 large apples, unpeeled, cored and sliced thin
½ cup sugar
1 teaspoon cinnamon
¼ cup all purpose flour, divided
¾ cup rolled oats (regular or quick)
½ cup chopped walnuts (optional)
3 tablespoons butter or margarine, melted
- In a large bowl, combine the cranberries, apples, sugar, cinnamon, and 1 tablespoon of flour. Transfer the mixture into a greased 6 cup shallow baking dish.
- In the same bowl (no need to wash it), combine the remaining flour, brown sugar, oats, and nuts. Stir in the melted butter or margarine and mix the ingredients well (the mixture should be crumbly). Sprinkle the oat mixture over the fruit mixture.
- Bake the crisp in a preheated 375 degree oven for 40 minutes or until the crisp is lightly browned. Let the crisp stand for 10 minutes before serving.
Steamed Cabbage and Apples, fr. Ulli Klein
1 Head of Cabbage
1 Small Onion, chopped
¼ Cup of Red Wine
1 Tsp Sugar
2 Apples, peeled and grated
1 Tsp Cranberries
Orange and Lemon Juice
Salt, Pepper
Cut the cabbage into very thin slices and mix with a little lemon and orange juice and salt. Let rest for a few hours. Heat oil in a pan and saute onions, add sugar and after cooking a little longer add wine. Add the cabbage, cover and steam (if necessary you can add a little water as well). Before cabbage is almost done add grated apples and cranberries and continue to steam until done. Season with salt and pepper and serve with roasted potatoes.
