• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Cranberry, Apple and Orange Grunt

  • Recipe Submitted by on

Category: Desserts, Fruit

 Ingredients List

  • 4 md Navel oranges
  • 3 c Fresh cranberries
  • 1 lg Apple
  • 1/2 c Water
  • 1/2 c Sugar
  • 1/8 ts Ground cloves
  • 1/4 ts Nutmeg


1 1/2 c Flour
1 tb Baking powder
1/2 ts Salt
4 ts Sugar
4 tb Chilled unsalted butter
3/4 c Milk
3 tb Preserves; apricot, peach
-or berry

Preheat oven to 350 degrees.

Peel 3 oranges, removing skin and pith. Cut oranges in half; cut each half
into 1/2-inch wide slices. Peel and core apple and cut into 1/2-inch
slices. Rinse and drain cranberries. Cut butter into 1/2-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
1/2 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 1/2 inch between rounds. Bake for 20 minutes, or until topping is
golden brown.

Serves 8 to 10.

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