Cranberry~ apple & orange grunt

8 Servings

Ingredients

Quantity Ingredient
4 mediums Navel oranges
3 cups Fresh cranberries
1 large Apple
½ cup Water
½ cup Sugar
⅛ teaspoon Ground cloves
¼ teaspoon Nutmeg
1½ cup Flour
1 tablespoon Baking powder
½ teaspoon Salt
4 teaspoons Sugar
4 tablespoons Chilled unsalted butter
¾ cup Milk
3 tablespoons Preserves; apricot, peach or berry

Directions

TOPPING

Preheat oven to 350 degrees.

Peel 3 oranges, removing skin and pith. Cut oranges in half; cut each half into ½-inch wide slices. Peel and core apple and cut into ½-inch slices. Rinse and drain cranberries. Cut butter into ½-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 ½ 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 ½ 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

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