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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This yummy fall recipe comes from the food section of the Oregonian newspaper. It is written for fresh or frozen cranberries, not dried. I have increased the amount of orange juice to 1/2 cup based on a review - I made the dish with the new, increased amount, and it was perfect. Because it's somewhat tart, I prefer serving with vanilla ice cream, but sweetened whipped cream is good, too. Ingredients:
2 cups fresh cranberries (this recipe is not for dried cranberries) or 2 cups frozen cranberries (this recipe is not for dried cranberries) |
2 cups cored diced pears |
1 cup granulated sugar |
1/2 cup orange juice (preferable fresh-squeezed, from orange used for peel) |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground allspice or 1/4 teaspoon ground mace |
1/4 cup brown sugar, packed |
3 tablespoons all-purpose flour |
1 teaspoon grated orange peel |
1/4 cup butter, cut into small cubes |
3/4 cup old-fashioned oatmeal or 3/4 cup quick-cooking oatmeal, uncooked |
3/4 cup chopped walnuts |
whipping cream (optional) |
ice cream (optional) |
Directions:
1. Preheat oven to 350.
2. Lightly grease a 1 1/2 quart casserole dish.
3. Combine fresh or frozen cranberries, pears, sugar, orange juice, cinnamon, and allspice or mace; mix well. Spoon into prepared dish.
4. In a medium bowl, combine brown sugar, flour, and orange peel; cut in butter until crumbly. Stir in oatmeal and nuts. Sprinkle mixture over fruit.
5. Bake 50 minutes, or until golden brown.
6. Let sit for a few minutes until the bubbling stops. Serve with vanilla ice cream or whipped cream!
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