Tuesday, March 27, 2007

Cranberry apple cook-down.

I saw Tyler Florence on Food 911 (on Food Network) make this lovely Apple-Cranberry Kissel with Sweet Sour Cream, which looked so good that I modified it to make the following. If you like warm, cooked rhubarb, then you'll love the following:

5-6 cheap little apples (I used golden delicious; tarter choice would be granny smith)
2 c of a nice tart cranberry juice cocktail
1/3 c white sugar (if you haven't tried organic, give it a go: so worth it)
1/3 c dark brown or turbinado sugar
2 t ground cinnamon
3 T corn starch with 1/2c cold water
1 pinkie-tip-sized piece of fresh ginger, microplaned

Cut the apples into quarter-sized pieces, leaving skin on for nutritional content.
Add to large pot on medium-high heat, and mix in cranberry juice, sugars, cinnamon, and ginger.
Cook down for circa 20 minutes till it starts to look like a thin, chunky applesauce. Your apartment will smell like Christmas at this point.
Add slurry, a little at a time, allowing the mixture to cook clear and thicken. Add more slurry till you get a nice thin cobblery sort of filling.
Chill at will.
Feeds you and five hungry roommates.

1 comment:

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