Cranberry~ apple & orange grunt
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Navel oranges |
| 3 | cups | Fresh cranberries |
| 1 | large | Apple |
| ½ | cup | Water |
| ½ | cup | Sugar |
| ⅛ | teaspoon | Ground cloves |
| ¼ | teaspoon | Nutmeg |
| 1½ | cup | Flour |
| 1 | tablespoon | Baking powder |
| ½ | teaspoon | Salt |
| 4 | teaspoons | Sugar |
| 4 | tablespoons | Chilled unsalted butter |
| ¾ | cup | Milk |
| 3 | tablespoons | Preserves; apricot, peach or berry |
Directions
TOPPING
Preheat oven to 350 degrees.
Peel 3 oranges, removing skin and pith. Cut oranges in half; cut each half into ½-inch wide slices. Peel and core apple and cut into ½-inch slices. Rinse and drain cranberries. Cut butter into ½-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 ½ 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 ½ 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