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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I serve this unique and tasty dish during the winter holidays along with a favorite egg casserole. I've made this dish for years and now my 'kids' who are in their forties, make it for their families. You can have the meats ready and in the chafing dish so all you have to do is make the glaze. Read more . This recipe can be found in the cookbook Brunch Cookery by Pat Jester...don't know if the cookbook can be found, however! Prep and cook times may vary....as it was a wag (wild a** guess)! Ingredients:
3 tbsps. butter or margarine |
2 apples, cored and sliced |
1 tsp. ground cinnamon |
1/4 tsp. ground nutmeg |
1 tbsp. cornstarch |
1 cup cranberry-apple juice |
6 small, thick ham slices, cooked |
6 sausage patties, cooked and drained |
12 link sausages, cooked, drained |
12 oz. smoked sausage, cut into chunks |
Directions:
1. In a small skillet, melt butter or margarine.
2. Add apple slices and sprinkle with cinnamon and nutmeg.
3. Cook over medium heat until apple slices are
4. tender, stirring constantly.
5. Remove apple slices and set aside, reserving juices in skillet. Blend cornstarch into juices.
6. Add cranberry-apple juice.
7. Stir constantly over medium-high heat until mixture thickens and bubbles.
8. In a chafing dish or large skillet, arrange meats and apple slices. Pour cranberry glaze over meats and apple slices.
9. Cover and heat through. Makes 8 servings.
10. Tip: If you can't find cranapple juice in the grocery store, you could you just cranberry juice, or mix apple and cranberry juice OR mix apple and pomegranate juice!
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