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Stewed Apples & Cranberries

From Lynne Wilson


1½ cups water
⅔ cup sugar
1½ tsp. cinnamon
⅛ tsp. clove
1½ cup whole cranberries
2 Cortland apples
2 Bosc pears

To use as a dessert:
1 cup whole cranberries
2 to 3 Tbsp. of rum
cream or ice cream


Stewed Apples, Pears & Cranberries

Mix together in a 2 or 3 quart saucepan:
water, sugar, Cinnamon, Clove
Bring to a boil. Boil 3 to 4 minutes.

Add 1½ cup whole cranberries, Cook until cranberries burst. Add 2 Cortland apples, peeled, cut into ⅛'s 2 Bosc pears, peeled, cut into ⅛'s Cook over medium heat until apples and pears are fork tender, stirring often. Do not overcook, as fruit will continue cooking in hot syrup after being removed from heat. Serve chilled or slightly warm.

If you like a strong cranberry flavor, use 1 cup whole cranberries.

To use as a dessert, mix whole cranberries, add rum to the water mixture and serve with cream or ice cream.