Allison Peck - Wine Club Manager
1 cup orange juice
1 cup sugar, divided (¾ cup & ¼ cup)
4 teaspoons grated orange peel
12-ounces fresh or frozen cranberries, thawed
2 Tablespoons butter or margarine
2 Tablespoons maple syrup
2 Tablespoons honey
5 medium tart apples
2 Tablespoons quick cooking tapioca
1 ½ cups all-purpose flour
¾ cup packed brown sugar
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ cup cold butter or margarine
3 Tablespoons almond paste
1 cup slivered almonds, toasted
Peel, core and cut apples into ½ inch slices.
In a saucepan, combine orange juice, ¾ cup sugar and orange peel; mix well. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Add cranberries; simmer uncovered, for 8 - 10 minutes or until berries begin to pop. Remove from heat.
In a second large saucepan, melt butter. Stir in syrup, honey and remaining ¼ cup sugar. Add apples; cook over medium heat for 5 minutes. Remove from heat; stir in cranberry mixture.
Sprinkle with tapioca; mix gently. Let stand 15 minutes. Transfer to a greased
13 inch x 9 inch x 2 inch baking dish.
For topping, combine the flour, brown sugar, cinnamon and nutmeg in a bowl. Add butter and almond paste until mixture resembles coarse crumbs. Sprinkle crumb mixture and toasted almonds over cranberry mixture (dish will be full).
Bake at 400° for 15 - 20 minutes or until bubbly around the edges.
Serves 12 - 15