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Cranberry, Apple and Orange Grunt

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CATEGORY CUISINE TAG YIELD
Fruits, Dairy Fruits, Desserts 8 Servings

INGREDIENTS

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
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

INSTRUCTIONS

TOPPING
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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