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Recipe

ORANGE-CRANBERRY TOPPING

makes 1 cup

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

Ingredients

  • 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)

Preparation

  • 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.
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Orange-cranberry topping

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