| 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 <[email protected]>
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