INGREDIENTS

INSTRUCTIONS

1. 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.
2. 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.
3. 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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