Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon


Orange-cranberry topping - A recipe by wefacecook.com


15 minutes

This topping is excellent on hot biscuits or fresh bread. Refrigerated, it will keep for about one week.


  • 2 medium pears or apples, peeled, cored, and sliced
    1 1/2 cups fresh cranberries
    1/2 cup orange juice
    1 teaspoon orange zest
    1/2 cup water
    3/4 to 1 cup organic or raw sugar
    1 to 2 tablespoons Brandy (optional)


  • In a medium saucepan combine pears or apples, cranberries, orange juice, zest, and water. Bring to a boil and simmer for about 5 minutes or until fruit is tender.
    Purée in a blender until smooth. Return to pan and add sugar and brandy, if desired.
    Cook on medium-low, stirring frequently, until very thick.
    Once the "topping" begins to thicken, stir constantly so mixture doesn't burn. Cool before serving.
Have you tried the recipe?

Orange-cranberry topping