INGREDIENTS

INSTRUCTIONS

Remove zest from orange. Mince half the zest, leave the other half in
strips- set aside. Mix cranberries, orange juice, brown sugar, and
butter. Divide this mixture in half. Stir minced zest into one half-
set other half aside. From the stem end of each of apple, slice off
1/2-inch to form a cap. Remove stem from each cap, and cut an opening
large enough for a cinnamon stick. Core each apple with a melon
baller. Place apples in a small baking pan and stuff each with a
portion of the cranberry mixture containing the zest. Replace cap on
each apple, with a cinnamon stick through the old stem opening. Pour
remaining cranberry mixture around apples, stirring in remaining zest
strips. Bake in a 350-degree oven until apples are tender, about 45
minutes. Transfer apples to serving plates-, pour cranberry mixture
from baking pan into a medium saucepan and simmer over medium heat
until reduced to a thin syrup, 7 to 10 minutes. Spoon some of the
thickened cranberry mixture around each apple. Serve warm with ice
cream or whipped cream, if desired.  Cook's Illustrated, Sept./Oct.
1994, Page 34.  Nationality: USA Courses: dessert, fruit Season: fall
or winter  Method: baked  Start to Finish 1 1/2 hours Preparation 5
minutes Attention 1 hour  Finishing 5 minutes  Converted from Mangia!,
Cook's Illustrated 1993-1995 Cookbook  Recipe by: Cook's Illustrated,
Sept./Oct. 1994, Page 34.  Posted to MC-Recipe Digest by "Hobbs, D B  
USO"  <hobbs@lbcapo1.uso.unisys.com> on Mar 19, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 1149
Calories From Fat: 94
Total Fat: 10.6g
Cholesterol: 15.3mg
Sodium: 16.2mg
Potassium: 295mg
Carbohydrates: 264.1g
Fiber: 19.6g
Sugar: 19.1g
Protein: <1g