INGREDIENTS

INSTRUCTIONS

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
Posted to  MM-Recipes Digest V3 #296  Date: Mon, 28 Oct 1996 16:20:24
+0000  From: Linda Place <placel@worldnet.att.net>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1069
Calories From Fat: 90
Total Fat: 10.2g
Cholesterol: 17.1mg
Sodium: 352.9mg
Potassium: 189.9mg
Carbohydrates: 242.2g
Fiber: 15.1g
Sugar: 38.3g
Protein: 3.2g