I put together a cranberry cookbook to give as a gift to my family and friends this Christmas. I was a cranberry cooking fiend through all of November and December. I gathered my recipes from Internet searches, Pinterest, and cookbooks as well as having a couple of old family recipes. Most every recipe I tried turned out although some didn’t make the cut. Let’s just say that cranberries have no business being in fudge and leave it at that. If you would like a free copy of my cookbook, send me an email. Otherwise I’m going to strip tease them to you here on my blog.
First up: Cranberry Apple Crisp. This was a total hit with the family. We added a scoop of ice cream to the bowl and the kids couldn’t eat it fast enough.
¾ cup (3 ¾ oz) flour
½ cup (3 ½ oz) packed light brown sugar
½ cup (3 ½ oz) granulated sugar
1 tsp. ground cinnamon
12 Tbsp. unsalted butter, cut into 1/2- inch pieces and chilled
¾ cup (2 ¼ oz) old-fashioned rolled oats
1 pound (4 cups) fresh or frozen cranberries
1 ¼ cups (8 ¾ oz) granulated sugar
¼ cup water
5 pounds apples, peeled, cored, halved and cut into ½ inch pieces (Granny Smith and Braeburn work well)
1 cup dried sweetened cranberries
3 Tbsp. instant tapioca
For the Topping: adjust oven rack to middle position and heat oven to 400°. Pulse flour, brown sugar, granulated sugar, cinnamon and butter in food processor until mixture has texture of coarse crumbs (some pea-sized pieces of butter will remain), about 12 pulses. Transfer to medium bowl, stir in oats, and use fingers to pinch topping into peanut-size clumps. Refrigerate while preparing filling.
For the Filling: bring fresh cranberries, ¾ cup sugar, and water to simmer in Dutch oven over medium-high heat and cook until cranberries are completely softened and mixture is jamlike, about 10 minutes. Scrape mixture into bowl. Add apples, remaining ½ cup sugar, and dried cranberries to now-empty Dutch oven and cook over medium-high heat until apples begin to release their juices, about 5 minutes.
Off heat, stir cranberry mixture and tapioca into apple mixture. Pour into 13 by 9-inch baking dish set in rimmed baking sheet and smooth surface evenly with spatula.
To Assemble: Mound topping over filling in center of dish, then use your fingers to rake topping out toward edges of dish and bake until juices are bubbling and topping is deep golden brown, about 30 minutes. (If topping is browning too quickly, loosely cover with piece of aluminum foil.) Let cool on wire rack for 10 minutes. Serve.
From The Complete Cook’s Country TV Show Cookbook, p. 347 (2013).