Spiced Apple Cranberry Crepes Food

SPICED APPLE CRANBERRY SAUCE

Steps:

• Add all ingredients to a medium saucepan.
• Bring to a boil over high heat, then reduce the temp to medium-low and simmer until the berries have burst and the mixture has thickened, about 10-15 minutes.
• Let cool and serve.
• May be refrigerated for two days or frozen for up to two months.

CINNAMON APPLE CRANBERRY SAUCE

Steps:

• In a medium saucepan over medium heat, add the cranberry juice, cranberries, cinnamon and sugar. Bring to a boil and let cook for 5 minutes. Add the apples and cook, stirring occasionally, until the cranberries have softened and apples are tender, about 5 minutes.
• Remove 8 ounces of the liquid to a small bowl and whisk in the cornstarch. Slowly add the cornstarch-juice mixture (slurry) to the cranberry mixture, stirring constantly. Cook for an additional 5 minutes.
• Remove from heat and pour into a serving bowl. Refrigerate until thickened, about 30 minutes. Remove the cinnamon sticks and serve.

SPICED CRANBERRY APPLE CHUTNEY

Steps:

• Place the cranberries, sugar, and water in a large saucepan, and bring to a boil. Reduce heat to medium, and cook until all the cranberries have popped, 8 to 10 minutes. Stir in the apple, celery, orange zest, orange juice, pecans, raisins, ginger, cloves, and salt, and cook over medium heat, stirring frequently, until the celery is tender and the sauce is reduced, about 35 minutes. Turn off the heat, cover the saucepan, and let the chutney stand to thicken, about 15 minutes. Serve warm.

SPICED APPLE-CRANBERRY CREPES

Steps:

• In a large skillet, saute the apples, cranberries, sugar, pie spice, orange zest and lavender in butter until fruit is tender. Set aside., In a large bowl, combine the eggs, milk, butter and vanilla. Combine the flour, sugar, salt and baking powder; add to egg mixture and mix well. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., Spread each crepe with 2 teaspoons cheese; top with 3 tablespoons apple mixture and roll up. Dust with confectioners' sugar if desired.

SPICED APPLE AND CRANBERRY COMPOTE

Steps:

• Mix the juices, apples, cranberries,honey and cinnamon stick in the crock pot.
• Cover and cook on low for 4 hours or until liquid is absorbed and fruit is tender.
• Remove and discard cinnamon stick halves.
• Ladle the compote into bowl and serve topped with frozen yogurt.
• Garnish with additional cinnamon sticks, if desired.

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.

APPLE CRANBERRY SPICE CAKE

Steps:

• Preheat oven to 350* and grease and flour a 10-inch Bundt pan or 4-liter tube pan.
• In a large mixer bowl, combine cake mix, eggs, applesauce, butter and water. Beat on low speed for 1 minute to blend, then on medium speed for 2 minutes. Stir in diced apples and cranberries. Spread batter evenly in prepared pan.
• Bake 55 to 65 minutes or until a cake tester inserted in center comes out clean.
• Cool 25 minutes in pan on a wire rack, then remove cake and cool completely.

SPICED MAPLE CRANBERRY FRENCH TOAST BAKE

Steps:

• Grease a baking pan with butter. Scatter a few cranberries into the pan.
• Tear up the brioche roughly and place it tightly all throughout the pan. Now scatter the remaining cranberries on to the brioche, tucking a few in between the pieces of bread as well.
• In a medium bowl, beat the eggs well. Add the milk, maple syrup, vanilla, cinnamon and all spice. Beat well.
• Pour this mixture all over the brioche and cranberries.
• Wrap tightly with a cling wrap and refrigerate overnight.
• Preheat oven to 350F. Place the casserole out of the refrigerator while the oven preheats.
• Remove cling wrap and bake uncovered for 25 minutes. Cover with aluminium foil and bake for another 15 minutes, till most the cranberries have burst.
• Serve warm with whipped cream, warm maple syrup and powdered sugar dusted on top.

HOLIDAY CRANBERRY AND APPLE COMPOTE

Steps:

• Combine orange juice, apples, cranberries, white sugar, brown sugar, and pumpkin pie spice in a saucepan over medium-high heat. Bring to a boil, reduce heat, and simmer until apples are tender and sauce has thickened slightly, 20 to 25 minutes.
• Transfer sauce to a dish; stir in softened butter and refrigerate for 1 to 2 hours. Sauce will continue to thicken.

APPLE & CRANBERRY SAUCE

Steps:

• Place all the ingredients in a wide saucepan and add a splash of water.
• Put the pan on the heat and bring to the boil. Simmer gently until the cranberries have burst and the apple has softened.
• Boil down until the mixture thickens slightly, then take off the heat and leave to cool.
• If giving as a gift, divide between air-tight sterilised jars (see the how to video below) and give out to all your friends. Once opened, store in the fridge.