Recipe - Cranberry Cornbread And Sausage Stuffing

4 md Navel oranges
3 cup Fresh cranberries
1 lg Apple
One half cup Water
One half cup Sugar
1/8 teaspoon Ground cloves
One fourth teaspoon Nutmeg

TOPPING
1 One half cup Flour
1 tablespoon Baking powder
One half teaspoon Salt
4 teaspoon Sugar
4 tablespoon Chilled unsalted butter
Three fourths cup Milk
3 tablespoon 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 1/2inch wide slices. Peel and core apple and cut into 1/2inch
slices. Rinse and drain cranberries. Cut butter into 1/2inch cubes.

Juice remaining orange. Combine cranberries, apples, water, sugar, spices,
orange juice and slices; toss to combine. Transfer to a 10inch, ovenproof
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 12inch rectangle. Spread preserves evenly over dough, stopping
One half 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 One half inch between rounds. Bake for 20 minutes, or until topping is
golden brown.

Serves 8 to 10.

Source: The San Francisco Chronicle, November 22, 1995
Posted to MMRecipes Digest V3 #296

Date: Mon, 28 Oct 1996 16:20:24 +0000

From: Linda Place placel@worldnet.att.net