Apple Cranberry Pudding Recipes

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EASY CRANBERRY AND APPLE CAKE



Easy Cranberry and Apple Cake image

Provided by Ina Garten

Categories     dessert

Time 1h12m

Yield 6 to 8 servings

Number Of Ingredients 13

12 ounces fresh cranberries, rinsed and picked over for stems
1 Granny Smith apple, peeled, cored, and diced
1/2 cup light brown sugar, lightly packed
1 tablespoon grated orange zest (2 oranges)
1/4 cup freshly squeezed orange juice
1 1/8 teaspoons ground cinnamon, divided
2 extra-large eggs, at room temperature
1 cup plus 1 tablespoon granulated sugar
1/4 pound (1 stick) unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
1/4 cup sour cream
1 cup all-purpose flour
1/4 teaspoon kosher salt

Steps:

  • Preheat the oven to 325 degrees F.
  • Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
  • Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.

APPLE-CRANBERRY CRISP



Apple-Cranberry Crisp image

A wonderful combination of apples and fresh cranberries with a crisp, pecan topping.

Provided by PATTON0626

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 1h

Yield 8

Number Of Ingredients 10

2 pounds Granny Smith apples - peeled, cored and thinly sliced
¾ cup cranberries
¼ cup white sugar
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
⅓ cup quick-cooking oats
⅓ cup all-purpose flour
½ cup packed light brown sugar
¼ cup butter, cut into pieces
½ cup chopped pecans

Steps:

  • Preheat oven to 375 degrees F (190 degrees C.) Butter an 8 inch square baking dish.
  • In a large bowl, mix together apples, cranberries, white sugar, cinnamon and nutmeg. Place evenly into baking dish.
  • In the same bowl, combine oats, flour and brown sugar. With a fork, mix in butter until crumbly. Stir in pecans. Sprinkle over apples.
  • Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and apples are tender.

Nutrition Facts : Calories 269.3 calories, Carbohydrate 43.3 g, Cholesterol 15.3 mg, Fat 11.5 g, Fiber 4.4 g, Protein 2.2 g, SaturatedFat 4.3 g, Sodium 46.5 mg, Sugar 32.2 g

APPLE CRISP RECIPE



Apple Crisp Recipe image

Try our Apple Crisp Recipe for a tasty treat that's ready in no-time-thanks to instant vanilla pudding and a cranberry-pecan granola mix!

Provided by My Food and Family

Categories     Home

Time 1h10m

Yield 8 servings

Number Of Ingredients 7

5 tart apples, peeled, sliced (about 6 cups)
1 pkg. (1.0 oz.) JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding
1/4 cup sugar
1/2 tsp. ground cinnamon
1/3 cup water
3 Tbsp. butter
1-1/2 cups cranberry-pecan granola

Steps:

  • Heat oven to 350ºF.
  • Toss apples with next 3 ingredients in large bowl. Stir in water; spoon into 1-1/2-qt. baking dish.
  • Microwave butter in medium microwaveable bowl on HIGH 30 sec. or until melted. Stir in granola; spoon over apple mixture.
  • Bake 50 min. or until apples are tender.

Nutrition Facts : Calories 190, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 2 g

CRANBERRY PUDDING



Cranberry Pudding image

This is a great holiday treat. I've made it for years and have passed it on to friends and family. Good eating!

Provided by Jerri

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 1h45m

Yield 10

Number Of Ingredients 10

2 cups cranberries
1 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
⅓ cup boiling water
½ cup molasses
1 cup white sugar
½ cup butter, softened
½ cup heavy whipping cream
1 teaspoon vanilla extract

Steps:

  • Lightly grease a 2-quart metal pudding mold or a clean 1-pound coffee can. Pick over whole cranberries; wash and drain.
  • Sift together the flour and salt; dredge cranberries in flour mixture.
  • Dissolve soda into boiling water and add molasses. Stir and allow to foam up.
  • Add to the flour and cranberry mixture. Mix together until well blended. Spoon into prepared mold or pan; cover with a double layer of aluminum foil and fasten with heavy elastic band or string.
  • Place into a deep saucepan and fill with water up to about the halfway mark on the pudding can. Cover saucepan and place over high heat. Bring water to boil, reduce heat, and simmer for 1 hour. Remove from water and allow to cool.
  • Prepare the sauce by mixing together the sugar, butter and cream. Cook over medium heat until thick, stirring constantly. Remove from heat and add vanilla.
  • When ready to serve the pudding, invert pan or open bottom of can and push through. Slice in 1/2-inch pieces. Pour sauce over individual slices of pudding.

Nutrition Facts : Calories 327 calories, Carbohydrate 49.6 g, Cholesterol 40.7 mg, Fat 13.8 g, Fiber 1.5 g, Protein 2.4 g, SaturatedFat 8.6 g, Sodium 256.3 mg, Sugar 30.1 g

MAIDA HEATTER'S APPLE CRANBERRY PUDDING



Maida Heatter's Apple Cranberry Pudding image

Provided by Moira Hodgson

Categories     project, dessert

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 8

2 cups fresh cranberries
2 large firm cooking apples (preferably Granny Smith or Jonathans)
1/2 cup pecans, toasted, broken into medium-size pieces
1/2 cup granulated sugar
2 large eggs
1 cup granulated sugar
1 cup unsifted all-purpose flour
6 ounces (1 1/2 sticks) unsalted butter, melted

Steps:

  • Adjust rack to middle of oven and preheat oven to 325 degrees. Butter a shallow ovenproof baking dish with about a two-quart capacity (11 by 8 by 1 3/4 or 2 inches). Set aside.
  • Place cranberries in bowl of cold water to wash, pick over them, and drain on a towel. Let stand.
  • Peel, quarter and core apples. Cut each piece into one-half-inch chunks. In bowl mix cranberries with apples, pecans and sugar. Turn into baking dish and smooth top.
  • In small bowl of an electric mixer beat eggs to mix. Beat in sugar then add flour and melted butter at the same time and beat until smooth. Pour batter evenly over bottom layer.
  • Bake for about 50 minutes until top is golden and toothpick inserted into center comes out clean. Serve hot, warm or at room temperature, preferably with vanilla ice cream.

Nutrition Facts : @context http, Calories 453, UnsaturatedFat 10 grams, Carbohydrate 60 grams, Fat 23 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 12 grams, Sodium 22 milligrams, Sugar 43 grams, TransFat 1 gram

APPLE CRANBERRY BREAD PUDDING



Apple Cranberry Bread Pudding image

This would go nicely with a Thanksgiving dinner. Top this bread pudding with its Lemon Sauce recipe #74942.

Provided by Charlotte J

Categories     Dessert

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 14

4 cups stale bread, cubed
2 cups sugar
2 cups milk
1 cup sugar
1/2 lb fresh cranberries
water, to cover
4 eggs
cinnamon
grated nutmeg, to taste
1 tablespoon vanilla
3 tablespoons rum (dark preferred)
3/4 cup melted butter, cooled
2 firm tart apples, cut in chunks
1/2 cup walnut halves

Steps:

  • Place bread and 2 cups sugar in mixing bowl.
  • Pour milk over and mix well.
  • Allow bread to soak up milk for about an hour.
  • In a saucepan, combine 1 cup sugar and cranberries.
  • Cover with water and simmer for 30 minutes.
  • Set aside to cool.
  • Whisk together eggs, cinnamon, nutmeg, vanilla, rum and melted butter.
  • Pour over bread cubes.
  • Stir in apples, drained of their cooking liquid and the walnuts and cranberries.
  • Pour entire mixture into baking dish and bake at 350 degrees for 30 minutes or until pudding is puffed and golden.
  • Cool slightly, cut into squares and serve with lemon sauce recipe#74942.

CRANBERRY PUDDING



Cranberry Pudding image

This recipe was given to me years ago by my Aunt Lena, who lived on Cape Cod where cranberries are grown. The combination of warm tart cranberries and a smooth sweet brown sugar sauce is the perfect ending to any holiday meal!

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 9 servings.

Number Of Ingredients 14

1/4 cup butter, softened
1/2 cup sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup 2% milk
1-1/2 cups fresh or frozen cranberries, halved
BROWN SUGAR SAUCE:
1 cup packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon salt
2/3 cup water
1 tablespoon butter
1 teaspoon vanilla extract

Steps:

  • In a bowl, cream butter and sugar. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in cranberries. Pour into a greased 8-in. square baking pan. Bake at 350° for 40 minutes or until lightly browned. Meanwhile, for sauce, combine sugar, flour and salt in a saucepan. Add water and stir until smooth. Cook and stir until mixture comes to a boil. Reduce heat; cook and stir 3 minutes more. Remove from the heat; stir in butter and vanilla. Cool slightly; serve over warm pudding. Refrigerate leftover sauce.

Nutrition Facts : Calories 262 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 224mg sodium, Carbohydrate 49g carbohydrate (37g sugars, Fiber 1g fiber), Protein 2g protein.

BAKED CRANBERRY PUDDING



Baked Cranberry Pudding image

This is an old-fashioned pudding that's a cranberry lover's delight. Serve warm topped with whipped cream for an elegant look, or in bowls with rich cream poured over for a homey touch. -Lucy Meyring, Walden, Colorado

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 10 servings.

Number Of Ingredients 18

2 large eggs, separated
1 cup packed brown sugar
1/2 cup heavy whipping cream
1/4 cup butter, melted
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
3 tablespoons grated orange zest
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon cream of tartar, divided
1/8 teaspoon salt
3 cups coarsely chopped cranberries
TOPPING:
1-1/2 cups sugar
1/2 cup orange juice
2-1/2 cups whole cranberries
Optional: Orange zest strips and whipped cream

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Preheat oven to 350°., In a large bowl, beat brown sugar, cream, melted butter, vanilla and egg yolks until well blended. In another bowl, whisk flour, orange zest, baking powder, cinnamon, nutmeg, 1/4 teaspoon cream of tartar and salt. Add chopped cranberries; toss to coat. Gradually add to sugar mixture, mixing well. (Batter will be stiff.), Add remaining cream of tartar to egg whites; with clean beaters, beat on medium speed until soft peaks form. Fold into batter. Transfer to a greased 9-in. springform pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes., Meanwhile, for topping, combine sugar and orange juice in a small saucepan. Bring to a boil, stirring frequently; cook until sugar is dissolved, 2-3 minutes. Add cranberries; return to a boil. Reduce heat; simmer, uncovered, until berries pop, stirring occasionally, 6-8 minutes. Remove from heat; cover and keep warm., When pudding tests done, place springform pan in a 15x10x1-in. baking pan. Spoon cranberry mixture over top. Bake 10 minutes longer. , Cool pudding on a wire rack 10 minutes. Loosen sides from pan with a knife; remove rim from pan. Cool at least 1 hour before serving., If made ahead, pudding can be warmed in a 350° oven for 10 minutes. If desired, top with orange zest and serve with whipped cream.

Nutrition Facts : Calories 402 calories, Fat 10g fat (6g saturated fat), Cholesterol 71mg cholesterol, Sodium 143mg sodium, Carbohydrate 75g carbohydrate (57g sugars, Fiber 3g fiber), Protein 4g protein.

APPLE CRANBERRY PUDDING



Apple Cranberry Pudding image

No flour in this pudding, the sponge topping is made with ground almonds, good warm or cold but best warm with lightly whipped cream and at its very best warm with vanilla ice cream!!

Provided by PetsRus

Categories     Dessert

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb cooking apple
2 ounces brown sugar
1/2-1 teaspoon ground cinnamon
1 cup cranberries (when you use dried cranberries add 2 tablespoons apple or orange juice)
4 ounces soft butter or 4 ounces margarine
4 ounces sugar
2 large eggs, beaten
4 ounces ground almonds

Steps:

  • Preheat oven to 350F.
  • Peel, quarter, core and slice the apples.
  • Put them in a saucepan with the brown sugar, cinnamon and cranberries bring to the boil and simmer for 1 to 2 minutes.
  • Pour this mixture into a greased ovenproof dish, 3 inch deep, 9 inch diameter, (the dish needs to be deep to avoid fruit bubbling out during baking).
  • Cream the butter and sugar until light and fluffy.
  • Add the beaten eggs a little at the time and incorporating them well before adding more egg.
  • Fold in the ground almonds.
  • Spoon this almond cake mix on top of the apple-cranberry mixture in the dish and even it out a little bit.
  • Put the dish in the oven and bake for 45 to 55 minutes.

APPLE CRANBERRY BREAD PUDDING



Apple Cranberry Bread Pudding image

Provided by Aaron McCargo Jr.

Categories     dessert

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 15

Butter
4 1/2 cups cubed challa bread
3 cups peeled and diced Fuji apples
1 lemon, juiced
1/2 cup dark brown sugar
1/2 cup dried cranberries
2 cups half-and-half*
6 eggs
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons vanilla extract
Whipped cream, recipe follows
1 pint heavy cream
1 tablespoon orange liqueur (recommended: Grand Marnier)
1 tablespoon powdered sugar

Steps:

  • Preheat oven to 350 degrees F. Grease an 11 by 13-inch baking dish with room temperature butter.
  • Place cubed brioche in the baking dish. Set aside.
  • In a large bowl, combine diced apples with lemon juice, brown sugar and cranberries. Pour over bread.
  • In a large bowl, whisk together half-and-half, eggs, cinnamon, nutmeg and vanilla. Pour custard over bread. Allow to saturate for a few minutes.
  • Bake for 40 minutes until pudding sets. Serve with whipped cream.
  • Place a medium bowl in the freezer for 1 hour before whipping cream.
  • Add heavy cream to chilled bowl and whip with a hand mixer. Add liqueur and powdered sugar and combine well.

APPLE CRANBERRY BREAD PUDDING



Apple Cranberry Bread Pudding image

The perfect fall or winter bread pudding made with brioche, apples, cranberries, brown sugar, cinnamon & nutmeg! It's so delicious and can be made ahead of time!

Provided by Julie Andrews

Categories     Dessert

Time 1h10m

Number Of Ingredients 19

2 ½ tablespoons butter
2 medium firm apples, skins on, diced
1 cup fresh or frozen cranberries
Zest and juice of 1 medium orange
¼ cup brown sugar
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
4 large eggs
4 cups milk
¼ cup brown sugar
2 teaspoons pure vanilla extract
½ teaspoon almond extract
1 loaf whole grain, brioche or sourdough bread (from the bakery)
2 tablespoons melted butter
½ cup chopped pecans or walnuts
¼ cup old-fashioned rolled oats
2 tablespoons brown sugar
½ teaspoon ground cinnamon
Maple syrup, for serving

Steps:

  • Preheat the oven to 350 degrees. Coat a 9x13 baking dish with cooking spray. Set aside.
  • In a large saucepan or skillet, melt the butter over medium heat. Add the apples and cranberries and sauté 4-5 minutes or until soft. Stir in the brown sugar, cinnamon and nutmeg and bring to a simmer. Remove from the heat and set aside.
  • In a mixing bowl whisk together the eggs, milk and brown sugar. Whisk in the vanilla and almond extracts. Add the cubed bread and apple cranberry mixture and stir until combined.
  • Place the mixture into the prepared baking dish. Spread with a spatula into an even later. Bake for 25-30 minutes or until the mixture is almost set.
  • In a medium mixing bowl, stir together the topping ingredients until combined.
  • Remove the bread pudding from the oven and evenly sprinkle with the oat pecan mixture on top. Bake another 10-15 minutes or until the bread and egg mixture is completely set.
  • Let sit until slightly cool, then scoop into bowls and top with maple syrup. Serve.

Nutrition Facts : ServingSize 1/12 of recipe, Calories 266 calories, Sugar 17 g, Sodium 297 mg, Fat 7 g, SaturatedFat 3 g, UnsaturatedFat 2 g, TransFat 0 g, Carbohydrate 74 mg, Fiber 3 g, Protein 9 g, Cholesterol 74 mg

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