Friday, November 20, 2009


You can fancy up these baked apples  with a scoop of vanilla ice cream topped with chopped walnuts, but I think they're scrumptious as they are, in all their cran-orange wonderfulness! 

Heat oven to 350 degrees


4 large Rome or Cortland apples (about 2lbs total) 
1 cup cranberries
1 cup raisins
1/4 cup orange juice concentrate
1 tsp nutmeg
1 tsp cloves
1/2 tsp cardamom
2 cups water


Bring to a boil and then simmer on medium flame cranberries and raisins in covered saucepan until cranberries pop open. Remove from flame and stir in spices and juice concentrate. Core apples and peel the tops. Place in a tightly fitting baking dish. Pour juice and fruit mixture over all, packing fruit into cores. Bake until soft, basting frequently with juice.


Shelley said...

Looks like a great recipe. I am here in town. Don't have your addy with me. e mail me and maybe we can get together tomorrow, Tuesday.

Abisaac Saraga said...

Looks great, I think we may have to give this one a try one day. Seems like a good one for a cold day.

G.F.Veg said...

i love these apples hot out of the oven, or chilled from the fridge, which means i can go through a lot of baked apples in one week! (great for any leftover cranberries from a thanksgiving dish).