Cranberry, Apple and Orange Grunt - Just Bean Recipes


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Cranberry, Apple and Orange Grunt

4 md Navel oranges
3 c Fresh cranberries
1 lg Apple
1/2 c Water
1/2 c Sugar
1/8 ts Ground cloves
1/4 ts Nutmeg


Topping
1 1/2 c Flour
1 tb Baking powder
1/2 ts Salt
4 ts Sugar
4 tb Chilled unsalted butter
3/4 c Milk
3 tb Preserves; apricot, peach or berry


Preheat oven to 350 degrees.


Peel 3 oranges, removing skin and pith. Cut oranges in half; cut each half into 1/2-inch wide slices. Peel and core apple and cut into 1/2-inch slices. Rinse and drain cranberries. Cut butter into 1/2-inch cubes.


Juice remaining orange. Combine cranberries, apples, water, sugar, spices, orange juice and slices; toss to combine. Transfer to a 10-inch, oven-proof skillet. Boil until cranberries begin to pop. Reduce heat to a brisk simmer and cook for 20 minutes.


Topping: Combine flour, baking powder, salt, sugar and butter in a processor. Pulse several times. Add milk and pulse a few times, until mixture is combined and moist. Remove dough to a floured work surface; roll into a 9 x 12-inch rectangle. Spread preserves evenly over dough, stopping 1/2 inch short of edge. Starting with a long side, roll dough into a tight log. Slice into 12 rounds and arrange on top of fruit, allowing about 1/2 inch between rounds. Bake for 20 minutes, or until topping is golden brown.


Serves 8 to 10.


Source: The San Francisco Chronicle, November 22, 1995