Baked Cranberry Apples Food

EASY CRANBERRY AND APPLE CAKE

Steps:

• Preheat the oven to 325 degrees F.
• Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
• Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.

CRANBERRY APPLE CRISP

Steps:

• Combine apples, cranberries, sugar and flour. Pour into a greased 11x7-in. baking dish. In a bowl, mix topping ingredients until crumbly; sprinkle over apple mixture. Bake at 350° for 50-55 minutes or until fruit is tender.

BAKED APPLES AND CRANBERRIES

Steps:

• Grease a 2-qt baking dish. Spread cranberries and apples in the dish. Sprinkle with 1 cup sugar.
• In a small bowl mix the oats, brown sugar, and pecans until well combined. Add the butter, stirring until mixed.
• Sprinkle the oat mixture over the fruit in the baking dish.
• Bake at 325 degrees for 45 minutes.

PRESSURE-COOKER CRANBERRY STUFFED APPLES

Steps:

• Core apples, leaving bottoms intact. Peel top third of each apple. Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Combine cranberries, brown sugar, walnuts, cinnamon and nutmeg; spoon into apples. Place apples on trivet., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. If desired, serve with whipped cream or ice cream.

APPLE CRANBERRY CRUMBLE

Steps:

• In a greased 8-in. square baking dish, combine apples and cranberries; sprinkle with sugar. In another bowl, combine the oats, brown sugar, flour and butter; sprinkle over cranberry mixture. Top with pecans if desired. , Bake, uncovered, at 350° for 55-60 minutes or until browned and bubbly. Serve warm.

BAKED APPLES WITH SPICED CRANBERRY RELISH

Steps:

• Preheat the oven to 400 degrees F.
• In a small saucepan, heat the orange and lemon juices with 1/2 cup of the port. Add the zest and cook until tender, about 10 minutes. Reserve.
• In a medium saucepan, combine the cranberries, onion, 2 cups port, ginger, brown sugar, salt, pepper, and cinnamon. Over medium-high heat, cook until the relish thickens, 15 to 20 minutes, stirring occasionally. Stir in the remaining 1/2 cup port, the orange liqueur, and the reserved orange and lemon juice and zest mixture. Set aside.
• Cut off the top 1/4-inch of each apple. Using a melon baller, remove the core of the apple, being careful not to pierce the sides or bottom of the apples, to make apple "cups". Place the apple cups in a small baking dish. Spoon the cranberry relish into the apples. Spoon the excess relish around the apples. Cover with foil and bake until apples are tender, about 30 to 45 minutes.

BAKED APPLE CRANBERRY STUFFING

Steps:

• 1.Heat the oven to 350°F. Line a 3-quart shallow baking pan with aluminum foil, dull-side down. 2.Heat the butter in a 3-quart saucepan over medium heat. Add the celery and onion and cook until they're tender, stirring occasionally. Stir in the broth, apple and cranberries. Remove the saucepan from the heat. Add the stuffing and mix lightly. Spoon the stuffing mixture into the baking pan. 3.Bake for 35 minutes or until the stuffing mixture is hot.

CRANBERRY APPLE SHEET PIE

Steps:

• Divide dough into 2 portions so that 1 is slightly larger than the other; wrap and refrigerate 1 hour or overnight., Roll out larger portion of dough between 2 pieces of waxed paper into a 18x13-in. rectangle. Remove top sheet of waxed paper; place a 15x10x1-in. baking pan upside down over crust. Lifting with waxed paper, carefully invert crust into pan. Remove waxed paper; press crust onto bottom and up sides of pan. Allow to chill while preparing filling. , In a Dutch oven, mix sugar and flour; stir in apples, cranberries, orange zest and spices. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, 10-12 minutes or until apples are tender and juices are thickened, stirring occasionally. Remove from heat; stir in raspberries. Set aside to cool completely. , Preheat oven to 375°. Add filling to prepared crust., On a well-floured surface, roll remaining dough into a 1/8-in.-thick rectangle; cut into 1-1/2-in.-wide strips. Arrange strips over filling, sealing ends to bottom crust. If desired, brush crust with egg wash; sprinkle with additional sugar or coarse sugar., Bake on lowest oven rack 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. If desired, serve with whipped cream.

CRANBERRY & MARZIPAN BAKED APPLES

Steps:

• Chop marzipan into small chunks and mix with the cranberries, flaked almonds and honey.
• Core apples and mark a line around the circumference of each using a sharp knife. Set the apples in a shallow ovenproof dish that fits them snugly and stuff the cavities with the cranberry mix.
• Pour the water into the dish. Bake at fan 170C/conventional 190C/gas 5 for 30-40 minutes until the apples are tender. Cool for 10 minutes before serving with custard or clotted cream.

CRANBERRY PECAN BAKED APPLES

Steps:

• Heat oven to 200C/180C fan/gas 6. Core cooking apples, fill their centres with dried cranberries, chopped or whole pecans and the finely grated zest and juice of oranges, then bake until tender (which should take about 20 mins).

BAKED CRANBERRY APPLES(CROCK POT)

Steps:

• Peel each apple about a fourth of the way down; remove core and seeds.
• In a small bowl, combine cranberries, sugar, cinnamon, nutmeg and walnuts.
• Spoon cranberry mixture into center of each apple.
• Place in a 4-quart or larger crock pot.
• Cover and cook on low 4 to 5 hours or until apples are tender.
• Serve warm or at room temperature.
• Top with whipped or sour cream, or vanilla ice cream, if desired.
• Enjoy!

BAKED APPLE WITH CRANBERRIES

Steps:

• Place all the ingredients in an ovenproof dish, stir to mix.
• Cover with foil and bake in 350°F oven for 30 minutes.

BAKED APPLES AND CRANBERRY SAUCE

Steps:

• Preheat oven 375 degrees.
• (Can be baked in Microwave).
• Core apples and peel back the top to prevent spliting.
• Place apples in baking dish.
• Put cranberry sauce inside and on top apples.
• Add juice (I used cranberry juice).
• Bake 45 minutes or untill apples are tender.

CRANBERRY APPLE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted-tube pan (such as Bundt®).
• Whisk eggs, brown sugar, oil, and vanilla extract together in a bowl until smooth.
• Sift flour, baking soda, salt, cinnamon, and nutmeg together in a separate bowl; stir into egg mixture. This is a very thick mixture so use a solid spoon to mix together. Fold in apples, cranberries, and pecans until evenly incorporated. Pour batter in the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour 15 minutes.