Monday, December 29, 2008

Cranberry Apple Casserole

Back in the day when I was working as an Extension Home Economist, several of my colleagues from surrounding counties put together a travelling road show every year of holiday favorites. Our focus was not on just producing good recipes, but including important nutrition, menu planning and food safety tips in the presentation. It was during this time that Baldwin Morris shared her recipe for Cranberry Apple Casserole. For more than 25 years, this has been a family favorite and is always on our holiday table. This year I added a pint of frozen blueberries from our garden. The blueberries tamed some of the tartness of the cranberries and extended the recipe to feed more. Try this recipe and I promise it will become one of your family's favorites!

Cranberry Apple Casserole

I package fresh cranberries
3 Granny Smith apples, chopped
1 cup sugar
1 1/2 cup oats
1/2 cup brown sugar
1/3 cup flour
1/3 cup pecans, chopped
1/2 cup butter, melted

Preheat oven to 350 degrees F. Combine fruit and sugar in a greased 11 3/4" by 7 1/2" Pyrex dish. Mix together remaining ingredients and spread over the fruit. Bake for 1 hour or until brown and bubbly. Serves 10.

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