CUISINE: Warm Cranberry Casserole
Cranberries are a wonderfully versatile food…tart and sweet, great in cold salads or dried as a snack. I had never eaten them hot until a few years ago when I got a fabulous church cookbook with this recipe in it. It’s one of those dishes that you can justify eating for breakfast because it has oatmeal in it. Just not too many days in a row if you want your pants to fit. And with the holidays approaching, it’s a perfect addition to your southern holiday table. It couldn’t be easier to make and people will want the recipe!
Hot Cranberry-Apple Casserole
- 3 cups of peeled, cored and chopped apples
- 2 cups whole, raw cranberries
- 1 1/2 teaspoons lemon juice
- 1 1/2 cups white sugar
- 1 1/3 cups quick cooking oatmeal
- 1 cup chopped walnuts (or pecans…or no nuts at all)
- 1/3 cup packed brown sugar
- 1 stick melted butter
Heat oven to 325 degrees. Grease a two-quart casserole dish. Place in it the mixture of the chopped apples and whole cranberries. Sprinkle with the lemon juice and sugar. In a medium-size mixing bowl, blend to moisten the oatmeal, chopped walnuts, brown sugar and butter. Pour crumb mixture over fruit mixture. Bake uncovered for 75 minutes. Recipe claims to serve 10-12 (at my house…it usually serves 4).
Does your family have any particular holiday food traditions that you look forward to every year? For us, it’s just not the holidays without my great-grandmother’s oyster dressing and a relish tray. And this cranberry dish is also a favorite! (Here are a few more of my easy recipes via my blog, Southern Belle Simple). Hope everyone is enjoying November so far! It won’t be long til we’re eating turkey and then waiting for Santa!