Recipes & Food Styling
Cranberry Apple Pie
The most heart-felt gift!
There just couldn’t be a gift more loving and sweet than a gift of homemade pie filling! Fresh from my dear friend’s kitchen, this beautiful combination of bright, juicy cranberries and apples full of fall flavor warmed my heart!
I right away got out pie crusts from my freezer stash (always have some on hand!) and dusted off the faithful pie bird!
My new Charlie Brown plates created the perfect setting for the delicious autumn treat that I baked.
Here is the recipe that Debra-Ann was so generous to share!
Cranberry Apple Pie
From Debra-Ann Brabazon
Yield: 3 quarts and 1 pint
4 cups frozen or fresh cranberries
5 cups apple juice
¾ cup clear jel
1 cup granulated sugar, (include more or less)
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 teaspoon salt
4 ½ cups cold water
12 cups apples, peeled and cut into ½-inch pieces
1/3 cup bottles lemon juice
1 tablespoon vanilla
In a large saucepan over medium heat, cook the cranberries in 4 cups of the apple juice just long enough for the cranberries to become soft, not plump, about 15 minutes. Remove from the heat, and set aside on the countertop.
In a small mixing bowl, dissolve the clear jel, substituting water for apple juice, according to the directions on the package.
In a large mixing bowl, combine the dry ingredients, and blended until thoroughly mixed.
Place into a large pot over medium-high heat, and add the cold water. Whisk / stir until everything is dissolved. Reduce heat to low and cook, stirring continuously, until it starts to thicken, about 20 minutes.
Add the apples, lemon juice, and vanilla. Stir until the apples become warm, about 20 to 30 minutes.
Remove from heat, and set aside on the counter to cool. When cool, transfer to canning jars and top with a layer of the cranberries.
Seal for gifts or your pantry, or put in a pie shell!