Hot Cranberry Bake Recipes

HOT CRANBERRY BAKE RECIPE

Hot Cranberry Bake Recipe image

Hot Cranberry Bake, a reader recipe by Sue-Sue Harstern of Louisville, Kentucky, was originally published in our November 1992 issue, but it's so good that we think it deserves a second look. In this simple, crisp-like dessert, Harstern layers fresh apples and cranberries in a two-quart baking dish, then tops the fruit with fresh lemon juice and granulated sugar. No stirring necessary! A crumbly mixture of quick-cooking oats, chopped walnuts (toast them for even more flavor), brown sugar, and melted butter (or margarine) is sprinkled over the fruit. Then the dish is baked at 325˚F for one hour, or until the topping is crisp and golden and the fruit is tender and bubbly underneath. Harstern suggests serving Hot Cranberry Bake warm with vanilla ice cream and we couldn't agree more. The creamy, sweet ice cream cuts the tartness of the cranberries and dresses up this homey dessert. While we love the recipe as-is, we also like the flexibility of it. You can use any cooking apple-we prefer the flavor and texture of Honeycrisp, Fuji, or Gala, although a combination of any of these apples will also work well. You can easily swap out the walnuts for chopped pecans, if you prefer. You can also add spices to the oat topping for more flavor and warmth. We recommend adding up to 1/2 teaspoon of dried spices such as cinnamon, nutmeg, or apple pie spice. And if you're looking for a fantastic dessert that also happens to be dairy-free or vegan, you can make this dish with an equal amount of melted or liquid coconut oil in place of the butter. The coconut oil adds a subtle sweetness to the topping and browns just as nicely as butter.

Provided by Southern Living Editors

Yield Serves 8

Number Of Ingredients 9

Ingredients

4 cups peeled, chopped cooking apples
2 cups fresh cranberries
1 1/2 teaspoons fresh lemon juice
1 cup sugar
1 1/3 cups quick-cooking oats, uncooked
1 cup chopped walnuts
1/3 cup firmly packed brown sugar
1/2 cup butter or margarine, melted
Vanilla ice cream

Steps:

Layer apples and cranberries in a lightly greased 2-quart baking dish. Sprinkle with lemon juice; spoon 1 cup sugar over fruit. Set aside.
Combine oats and next 3 ingredients; stir just until dry ingredients are moistened and mixture is crumbly. Sprinkle over fruit; bake, uncovered, at 325˚ for 1 hour. Serve dessert warm with vanilla ice cream.

HOT CRANBERRY BAKE

Hot Cranberry Bake image

Provided by My Food and Family

Categories Recipes

Number Of Ingredients 8

Ingredients

4 cups apples
2 cups cranberries
1.5 cups sugar
1 units topping
1.33333333333 cups quick cooking oats
1 cups walnuts
0.333333333333 cups brown sugar
0.5 cups margarine

Steps:

Topping-- Combine oats, walnuts, brown sugar and margarine. Stir until moistened and mixture is crumbly.
Layer apples and cranberries in a lightly greased 2 quart baking dish. Spoon sugar over fruit. Sprinkle topping on fruit.
Bake, uncovered, at 325 for 1 hour. Let stand for 5 minutes and serve. Refrigerate leftovers.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CRANBERRY CAKE

Cranberry Cake image

"Always welcomed on holidays, this pudding-like dessert is my mother's recipe," says Medford, Oregon field editor Marion Lowery.

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 8-10 servings.

Number Of Ingredients 13

Ingredients

3 tablespoons butter, softened
1 cup sugar
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground nutmeg
1 cup milk
2 cups cranberries
2 tablespoons grated orange or lemon peel
CREAM SAUCE:
1-1/3 cups sugar
1 cup heavy whipping cream
2/3 cup butter

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder and nutmeg; add to the creamed mixture alternately with milk, beating well after each addition. Stir in cranberries and orange peel., Pour into a greased 11x7-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, in a small saucepan, combine sauce ingredients. Cook and stir over medium heat until heated through. Cut warm cake into squares; serve with cream sauce.

Nutrition Facts :

CRANBERRY CAKE WITH HOT BUTTER SAUCE

Cranberry Cake With Hot Butter Sauce image

You can substitute blueberries, blackberries, or raspberries in place of cranberries if you prefer. This came from American Profile - Home for the Holidays - Phyllis Willink.

Provided by Ceezie

Categories Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
3 tablespoons butter, melted
1 cup granulated sugar
2 eggs, beaten
1 cup milk
2 cups fresh cranberries
1 cup butter
2 cups sugar
1 cup cream or 1 cup half-and-half
2 teaspoons vanilla extract

Steps:

Preheat oven to 350. Grease a 13-by-9-inch glass baking pan.
To make the cake, sift together flour, baking powder and salt in a small bowl. Combine butter and sugar in a large bowl. Beat with a mixer on medium speed until well blended. Add eggs. Add milk alternately with the dry ingredients, starting and ending with dry ingredients. Mix well. Stir in cranberries. Bake 30 minutes or until wooden pick inserted comes out clean.
To make the sauce, combine all ingredients in saucepan over medium low and
cook 10 minutes or until sugar is melted, stirring frequently. Pour hot over cake.

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