CRANBERRY-APPLE WALNUT CRISP
The first time I baked this bubbly, golden brown apple crisp, I knew it was a winner. Cranberry sauce adds the perfect amount of tartness to every spoonful. -Kara Cook, Elk Ridge, Utah
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-15 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine sugar and flour; stir in cranberry sauce. Add apples; toss to coat. Transfer to a greased 13x9-in. baking dish. , In a small bowl, combine the oats, flour, brown sugar, walnuts and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle over apple mixture. , Bake at 375° for 35-40 minutes or until filling is bubbly and topping is golden brown. Serve warm with ice cream if desired.
Nutrition Facts : Calories 198 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 30mg sodium, Carbohydrate 39g carbohydrate (27g sugars, Fiber 2g fiber), Protein 2g protein.
CRANBERRY SAUCE WITH APPLES
Fall flavors! Traditional cranberry sauce with the addition of Granny Smith apples. The pectin in the apples helps the sauce to set and brings another layer of flavor to a classic recipe. Make it several days in advance to relieve some of the holiday stress.
Provided by Baking Nana
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 30m
Yield 10
Number Of Ingredients 5
Steps:
- Place cranberries, apples, water, sugar, and cinnamon in a medium saucepan. Bring to a boil. Reduce heat to low and simmer until cranberries pop and apples are soft, about 20 minutes.
- Let cool completely before refrigerating.
Nutrition Facts : Calories 111.8 calories, Carbohydrate 29.4 g, Fiber 2.4 g, Protein 0.3 g, Sodium 1.8 mg, Sugar 25.7 g
APPLE-WALNUT MAPLE CONSERVE
Versatile and delicious, this conserve reminds me of a warm cozy kitchen; you'll love every bite. I warm the conserve and pour it over vanilla ice cream as a dessert, and it's great as a topping over French toast, biscuits or even pork roast. Be sure to make more than one batch so you can give it as gifts during the holidays.-Paula Marchesi, Lenhartsville, Pennsylvania
Provided by Taste of Home
Time 1h5m
Yield 11 half-pints.
Number Of Ingredients 7
Steps:
- In a stockpot, combine apples, sugars, maple syrup, cinnamon and pie spice; bring to a boil. Cook, uncovered, 20-30 minutes or until apples are tender and mixture is slightly thickened. Stir in walnuts. Return to a boil; cook and stir 5 minutes longer., Carefully ladle hot mixture into 11 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 89 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.
SLOW-COOKER CRANBERRY-WALNUT STUFFED APPLES
This is the perfect dessert for a crisp autumn day. Be sure to use large baking apples such as Rome or Golden Delicious -they'll have just the right tenderness. Enjoy leftovers for breakfast the next day with a dollop of Greek yogurt.
Provided by Food Network Kitchen
Categories dessert
Time 4h20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Combine the walnuts, cranberries, brown sugar, oats, butter, lemon juice, cinnamon and 1/2 teaspoon salt in a small bowl and squeeze together until a wet and sandy mixture is formed.
- Scoop the core out of each apple with a melon baller, taking care not to scoop completely through to the bottom or the sides. Stuff each apple with some of the cranberry-walnut mixture. Place the apples in the slow cooker insert and pour in the apple cider. Cover and cook on low until the apples are tender but still slightly firm, 3 to 4 hours depending on the size and type of apple. (If your apples are on the smaller size, check after 2 hours; they may cook faster.)
- Serve each apple whole or cut in half in a bowl with a scoop of ice cream and a drizzle of maple syrup.
CRANBERRY, APPLE, AND WALNUT CONSERVE
Adding the cranberries in three stages, along with crumbled nuts, results in a wonderful conserve with layers of texture and flavor. The turbinado sugar imparts subtle caramel undertones.
Categories Condiment/Spread Sauce Fruit Nut Christmas Thanksgiving Quick & Easy Cranberry Apple Walnut Fall Winter Gourmet
Yield Makes about 12 cups
Number Of Ingredients 8
Steps:
- Simmer water, sugar, cinnamon stick, allspice, and half of cranberries (about 5 1/2 cups) in a 4- to 5-quart heavy pot over moderate heat, stirring occasionally, until cranberries just start to pop, about 5 minutes. Add half of remaining cranberries (about 3 cups) and simmer, stirring occasionally, 5 minutes.
- Meanwhile, peel and core apples, then cut into 1/4-inch dice. Add to cranberry mixture along with walnuts and remaining cranberries, then simmer, stirring occasionally, 5 minutes. Stir in Calvados and simmer 1 minute. Remove from heat and cool to warm or room temperature. Discard cinnamon stick.
CRANBERRY FRUIT CONSERVE
Steps:
- Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled.
CRANBERRY WALNUT JAM
I first made this a few years ago for Christmas gifts & my family hounds me every year for more! Toasting the walnuts really adds to the flavor and the little bit of crunch they give makes it a bit out of the ordinary. I found the recipe on the Kraft website but have made some modifications. Makes 6, 8-oz jars. This is very easy, so please do not be turned off by the number of steps. I wanted to be very precise about the canning and included some extra information.
Provided by CharTrev
Categories Low Protein
Time 2h30m
Yield 6 8 OZ JARS
Number Of Ingredients 7
Steps:
- Wash jars and screw bands in the dishwasher on the 'hot water' or 'sterilize' cycle and heated dry cycle. Leave them in there until ready to use so they stay heated which reduces the chance of jars cracking when you add the hot jam. Alternatively you can wash them in hot, soapy water and then fill each with clean hot water to keep them warm while you are making the jam.
- Fill a heavy bottomed stock pot or canner about half-full with water and bring to simmer.
- Put lids in a small saucepan and bring to a 'near boil' for about 5 minutes to get them gummy for sticking. Let stand in hot water until ready to use.
- Place cranberries, juice and water in a large saucepot. Bring to boil.
- Reduce heat to low; add orange zest, cover and simmer 10 minutes.
- Stir in toasted walnuts.
- Stir pectin into the 1/2 cup sugar you set aside. Stir this into the fruit/walnut mix. This reduces clumping and it seems to mix better.
- Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. This can take 5-10 minutes.
- Quickly stir in the rest of the sugar.
- Return to full rolling boil and boil hard for 1 minute, stirring constantly.
- Remove from heat. Skim off any foam with metal spoon.
- Time to test the jell: I like to keep a metal spoon in a glass of ice water on the counter, or you could keep one in the freezer. Put about half a spoonful of jam on it and let it cool to room temperature. If it is the consistency you want, move on to the next step. If it is too runny, you can add a bit more pectin (1/4 to 1/2 a box) and bring back up to a boil for 1 more minute before canning.
- Carefully ladle the hot jam into the prepared jars, (a funnel would be a big help) filling to within 1/4 inch of tops.
- Wipe jar rims and threads clean. Cover with two-piece lids. Screw bands tightly but not with all your strength.
- Place jars on elevated rack in canner. Lower rack into canner. If you do not have a rack, simply place a tea towel in the bottom of the pot to keep the jars from rattling and lower each jar individually using your tongs or jar tongs.
- Water must cover jars by 1 to 2 inches; add more boiling water if needed. I like to bring my teapot to a boil and then let sit on low so hot water is readily available.
- Cover; bring water to gentle boil and set your timer for 10 minutes. (See below for other altitudes.) Do not overprocess as this can lead to runny and discolored jam.
- Remove jars carefully with tongs or jar tongs and place upright on a towel in a place they won't be bumped to completely cool. I usually let mine sit overnight.
- After jars cool, check seals by pressing middle of lid with finger. If the lid springs back, lid is not sealed and refrigeration is necessary.
- According to the National Center for Home Preservation, homemade jams and jellies that have been processed in a canner for the recommended time, should retain best quality and flavor for up to one year. All home-canned foods should be stored in a cool, dark, dry place, between 50-70°F
- Once opened, jam should be kept in the refrigerator where it is good for 1-3 months. Just watch for any signs of mold or other nasties.
- If your walnuts were not purchased toasted, I highly recommend you take a moment to toast them yourself. Here are three ways it can be done: OVEN: Bake on a cookie sheet at 350 degrees for about 8-10 minutes, checking frequently. MICROWAVE: Spread walnuts in a single layer in a microwave safe plate. Microwave on HIGH for 5-6 minutes, stirring every 2 minutes. STOVE TOP: Cook walnuts in a dry skillet on MEDIUM HIGH heat for 3-5 minutes, stirring frequently.
- At altitudes above 1,000 feet, increase processing time as indicated. 1,001 to 3,000 feet: Increase processing time by 5 minutes. 3,001 to 6,000 feet: Increase processing time by 10 minutes. 6,001 to 8,000 feet: Increase processing time by 15 minutes. 8,001 to 10,000 feet: Increase processing time by 20 minutes.
Nutrition Facts : Calories 730, Fat 6.6, SaturatedFat 0.6, Sodium 20.8, Carbohydrate 173.8, Fiber 5.3, Sugar 156.8, Protein 2.1
SURE.JELL® CRANBERRY WALNUT JAM
This SURE.JELL Cranberry Walnut Jam is a Healthy Living recipe that makes a great gift. What better use can there be for five cups of cranberries?
Provided by My Food and Family
Categories Home
Time 2h
Yield Makes about 6 (1-cup) jars.
Number Of Ingredients 6
Steps:
- Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Place cranberries and water in large saucepan. Bring to boil. Reduce heat to low; cover and simmer 10 minutes. Pour mixture into 6- or 8-quart saucepot. Stir in walnuts.
- Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
- Stir in all sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle quickly into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
APPLE PEAR & WALNUT CONSERVE
Fruit and walnuts pair beautifully in this homemade spread. It's wonderful on toast, pound cake...even scoops of vanilla ice cream.
Provided by Taste of Home
Time 40m
Yield 8 half-pints.
Number Of Ingredients 8
Steps:
- In a Dutch oven over medium-high heat, bring apples, pears, clementines and lemon juice to a boil, stirring constantly. Reduce heat; simmer, uncovered, 10 minutes or until fruit is tender, stirring occasionally., Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar and cinnamon; return to bring to a full rolling boil. Boil and stir 1 minute., Remove from heat; skim off foam. Stir in walnuts. Ladle hot mixture into eight hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process 10 minutes. Remove jars and cool. ,
Nutrition Facts : Calories 95 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 1g fiber), Protein 0 protein.
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