Ingredients Jump to Instructions ↓

  1. 3 1/2 cups 325g / 11oz Fresh cranberries, stems removed

  2. 1 cup 237ml Cranberry juice

  3. 6 Jalapenos, seeded, de-stemmed - finely chopped

  4. 2 Apples (small)

  5. 1 tablespoon 15ml Orange rind - finely chopped

  6. 1 1/4 cups 78g / 2.8oz All-purpose flour

  7. 2 teaspoons 10ml Baking powder

  8. 1 cup 198g / 7oz Sugar

  9. 1/2 cup 99g / 3 1/2oz Butter, at room temperature

  10. 2 Eggs - beaten

  11. 1 cup 237ml Milk

  12. 1 teaspoon 5ml Vanilla

  13. 1 teaspoon 5ml Lemon rind - grated

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 375F. Combine the cranberries, cranberry juice and jalapenos in a saucepan, bring to the boil, lower heat, and simmer for 15 minutes. Meanwhile, peel, core and cut apples into 1/2-inch-thick slices (about 2 cups). Add the apples and orange rind, return heat to simmer, and continue cooking for about 10 minutes. Meanwhile, sift the flour and baking powder together into a mixing bowl. Stir in the sugar. Cut in the butter until mixture forms a fine meal. Add the eggs, milk, vanilla and lemon rind, and mix with a wooden spoon until well blended, adding a little more flour if necessary to produce a loose but not wet batter. Pour cranberry mixture into a 2-quart baking dish; then pour the batter evenly over the top (scraping to cover, if necessary). Bake for about 1 hour or till top is golden brown and cake tester comes out clean. Serve hot or at room temperature.


Send feedback