My Recipe Collection

Cranberry Apple Pie
by Karo

Prep time: 20 minutes
Bake time: 50 minutes
Yield: 1 pie

1 1/2 cups peeled, chopped cooking apples
1/4 cup cornstarch
1 1/2 cups cranberries, fresh or frozen
3/4 cup sugar
1/4 teaspoon salt
3/4 cup light corn syrup
1/4 cup water
1 1/2 teaspoons grated orange peel
2 tablespoons butter or margarine
2 9-inch unbaked pie crusts
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Preheat oven to 400°F.

Combine apples and cornstarch in a small bowl; set aside. Mix cranberries, sugar, salt, corn syrup and water in a medium saucepan. Cook over medium heat 5 minutes or until skins pop, stirring frequently. Remove from heat; add orange peel, butter and apple mixture. Place one crust in pie pan. Pour in filling. Top with remaining crust. Flute edges and cut slits in top crust. Bake for 10 minutes; reduce heat to 350°F and bake 40 minutes longer or until lightly browned.

Cranapple Meringue Pie
by Karo
Prep time: 60 minutes
Bake time: 10 to 12 minutes
Yield: 1 pie

1 cup sugar
1/2 cup light corn syrup
1/2 cup water
1/2 teaspoon ground cinnamon
3 cooking apples, peeled, cut in 1/2-inch cubes (about 3 cups)
2 cups cranberries, fresh or frozen
1/4 cup cornstarch
3 tablespoons cold water
1 9-inch baked pie crust
2 egg whites
1/4 cup light corn syrup
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Combine sugar, 1/2 cup corn syrup, water and cinnamon in saucepan. Add apples. Cook over medium-high heat for 10 minutes. Add cranberries and cook 10 minutes longer or until cranberry skins pop. Mix cornstarch and 3 tablespoons water in a small bowl until smooth. Add to cranberry mixture. Stirring constantly, bring to boil over medium heat and boil 1 minute. Cool to room temperature. Spoon into pie crust.

Preheat oven to 425°F.

Beat egg whites in a small bowl with mixer at high speed until soft peaks form. Gradually beat in 1/4 cup corn syrup; continue beating until stiff peaks form. Pipe meringue in lattice fashion over cranberry mixture. Bake for 10 to 12 minutes or until meringue is lightly browned.

Cranberry Fruit Conserve
Copyright 2002, Barefoot Contessa Parties!, All rights reserved

1 (12-ounce) bag of fresh cranberries, cleaned
1 3/4 cups sugar
1 Granny Smith apple, peeled, cored, and chopped
1 orange, zest grated and juiced
1 lemon, zest grated and juiced
3/4 cup raisins
3/4 cup chopped walnuts or pecans

Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled.

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 4 cups
User Rating: 5 Stars

Episode#: IG1B12
Copyright © 2006 Television Food Network, G.P., All Rights Reserved