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Apple-Cranberry Casserole
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An Apple Delight

Michael McClellan


  • 6 Large baking apples, peeled and cored
  • 6 tbsp (90 ml) sugar, divided
  • 1-1/2 tsp (7 ml) cinnamon, divided
  • 1-1/2 tsp (7 ml) ground nutmeg, divided
  • 2 tbsp (30 ml) butter or margarine, divided
  • 3-1/2 tbsp (50 ml) cranberries, divided
  • 1/2 to 3/4 cup (175 ml) apple juice
  • red food coloring (optional)
  • Place apples in a shallow 2-quart cassrole dish.
  • Pour 1 tbsp (15 ml) juice into cavity of each apple.
  • Add about 1/2 tbsp (7 ml) cranberries to each apple.
  • Sprinkle each with 1/4 tsp (1 ml) cinnamon and 1/4 tsp (1 ml) of nutmeg.
  • Top with 1 tsp (5 ml) butter.
  • Heat remaining apple juice to boiling.
  • Add red food coloring if desired.
  • Pour juice into casserole dish.
  • Bake apples, uncovered at 400 degrees (200 C.) for 50 or 60 min. or until tender.
  • Baste occasionally with juice
This makes a great Thanksgiving or Christmas dish!!!!!!!!!!!!!

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