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We are officially 10 days out from Thanksgiving… and I have given in to the holiday craziness that took over the retail world about a month ago. It might have something to do with the long awaited appearance of eggnog. I love eggnog (the soy version is really quite good)! So when some fresh cranberries called to me at the grocery store, it just seemed like a good idea to cook them up with some apples into a lovely little baked bite of goodness.
It must be said that the roommate advised against adding apples to the filling at first. However, once it was cooked up she agreed that they were a yummy addition!
The filling could easily stand alone as a compote to serve with your turkey this Thanksgiving. Would make a great pie as well.
1 ½ c cranberries
½ to 2/3 c brown sugar (adjust based on personal preference)
2 apples, pealed and chunked
Healthy dash cinnamon, nutmeg, ginger
Standard Pastry (from 1969 Betty Crocker Cookbook):
1 c. all purpose flour
½ tsp salt
1/3 c. plus 1 Tbs shortening
2 – 3 Tbs cold water
Pre-heat oven to 400°.
In sauce pan, combine all the ingredients for the filling and cook over medium-low heat until it comes to a boil. Reduce heat and simmer until berries have popped and mixture begins to thicken.
While filling cooks, combine flour and salt in a large bowl. Cut the shortening into the flour thoroughly. Sprinkle in water, 1 Tbs at a time, until all flour is moistened and dough almost cleans the sides of the bowl. Gather the dough into a ball.
On well floured surface roll out the dough, cut 3” circles. Press the circles into muffin tins and spoon filling into the dough.
Bake for 20 minutes, or until exposed dough edges are browned.