Cranberry
Apple Pie
Ingredients
- 2 prepared pie crusts (for
bottom and top)
- 5 large Golden Delicious
apples
- 1 large lemon
- 1/2 cup dark seedless
raisins
- 2 tsp vanilla extract
- 3/4 tsp ground cinnamon
- 2 cups cranberries
- 3/4 cup sugar
- 3 Tbsp all-purpose flour
- 1 large egg white
- 2 tsp water
- 1 Tbsp sugar
Instructions: Preheat oven to 425 degrees F. Peel, core and thinly slice
apples; toss with lemon juice. Add raisins, vanilla extract,
cinnamon, cranberries, sugar and flour to apples. Put apple mixture in pie shell;
cover with top crust. Mix egg and water; brush over top of pie;
sprinkle with sugar. Place sheet of foil underneath pie plate;
crimp edges to form rim to catch any drips during baking. Cover
pie loosely with a tent of foil. Bake for 40 minutes. Remove
foil from top of pie; bake 30 minutes longer or until apples are
tender and crust is nicely browned. Cool pie slightly on wire rack to
serve warm. Cool pie completely to serve later.
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Cranberry
Cheesecake Bars
Ingredients
- 2 cups un-sifted
flour
- 1-1/2 cups instant
rolled oats
- 3/4 cup plus 1 Tbsp
firmly packed brown sugar (divided use)
- 1 cup butter,
softened (2 sticks)
- 8 ounces cream
cheese (1 large block)
- 1 can sweetened
condensed milk
- 1/4 cup fresh lemon
juice
- 1 can whole berry
cranberry sauce
- 2 Tbsp cornstarch
Instructions:
Preheat oven to 350
degrees F. Line a 9 x 13-inch baking pan with
non-stick foil.
Combine flour, rolled oats, 3/4 cup brown sugar, and
butter, mixing until crumbly. Remove 1-1/2 cups of
mixture and set aside for later use. Press remaining mixture into
bottom of the prepared baking pan. Bake until lightly
browned, about 15 minutes.
In a medium bowl, beat cream cheese until smooth. Add
sweetened condensed milk and lemon juice, whipping until
completely combined. Pour evenly over warm bottom layer
crust.
Scoop whole berry cranberry sauce into a bowl, stirring
gently with a fork to break up the jelly. Add 1 tablespoon
brown sugar and cornstarch. Mix until combined. Drop
cranberry mixture by spoonful over the cream cheese layer.
Sprinkle top with reserved crumb mixture.
Bake 45 minutes, until top is golden brown. Cool completely
before cutting. Refrigerate before serving.
Yield: about 36 bars, depending on how you cut them.
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Cranberry Caveman Cooler
- 1 qt Cranberry juice
- 1 qt Ginger ale
- 1 c Tropical
punch-flavored soft drink
- 1 c Orange juice
Chill all ingredients;
combine in a punch bowl just before serving. Medicinal
ingredients may be added at the discretion of the host.
Cranberry Liqueur
- 1 lb Cranberries
- 4 cups
superfine sugar
- 1 cup
water
- 3 cups
80 proof vodka
Combine
cranberries, 2 cups of the sugar and the cup of water in a
pan and boil until the berries pop. Remove from heat to
cool. Put cranberry mixture and vodka into a covered jar and
shake vigorously. Let vodka infuse for 7 to 10 days, shaking
at least once a day. Pour through a coarse strainer and
discard berries. Let stand, undisturbed for 3 or 4 days
until mixture separates. Decant the clear liquid from the
white residue. Strain the leftover white residue through a
paper filter until clear and add it to the decanted liquid.
Add remaining 2 cups of sugar to the clear liquid and shake
vigorously. Let clear overnight, then bottle for
consumption.
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