Sautéed Apple Crisp With Cranberries Recipes

CRANBERRY APPLE SAUTE

Steps:

• In a large saucepan, combine all ingredients. Cook over medium heat for 15-17 minutes or until the apples are tender and the sauce is slightly thickened, stirring occasionally.

EASY APPLE CRANBERRY CRISP

Steps:

• Preheat oven to 375 degrees (F). Lightly grease a 9x13-inch baking dish with butter.
• Place the sliced apples and cranberries in a large bowl and toss with the orange juice and zest.
• Sprinkle the flour, sugars, and spices on top of the fruit and toss well to coat.
• Pour fruit mixture into prepared baking dish and set aside while you make the crumb topping.
• In a large bowl, combine the oats, both sugars, cinnamon and flour. Add in the cubed butter and, using two forks or a pastry blender, cut the butter into the dry ingredients until mixture resembles a coarse meal.
• Sprinkle the topping evenly over the fruit mixture.
• Place the pan in the oven and bake for 55 to 60 minutes, or until the top is golden brown and the fruit is bubbling.
• Remove from the oven and place the pan on a cooling rack. Serve warm! Preferably with ice cream.

APPLE CRISP WITH CRANBERRY SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place apple slices in an 8 or 9 inch square baking dish. Spread the cranberry sauce over the apples. In a medium bowl, stir together the flour, oats, brown sugar, cinnamon, and butter until crumbly. Sprinkle over the apples and cranberry sauce, covering completely.
• Bake for 45 minutes in the preheated oven, or until apples can be easily pierced with a knife and topping is browned.

SAUTEED APPLES

Steps:

• In a large cast-iron or other heavy skillet, heat butter over medium-high heat; saute apples 1 minute. Add water; bring to a boil. Stir in sugar and cinnamon. Reduce heat; simmer, covered, until apples are tender, 10-12 minutes, stirring occasionally.

SAUTEED APPLES

Steps:

• In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
• Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.

GARLIC SAUTéED BROCCOLI WITH CRANBERRIES

Steps:

• In a large skillet, over medium heat, add olive oil and garlic. Cook these for a minute, then add the broccoli florets. Pro tip - Make sure the florets are in a single layer so they cook evenly.
• Season with salt and black pepper. Add 2 tablespoons of water, cover the skillet and cook on low for 3 to 4 minutes. Pro tip - Covering the pan will keep the stem inside which helps soften the stalk making them tender.
• Check to ensure the stalks (stems) are tender. If not, cook uncovered for another 2 minutes. Add the cranberries and pine nuts (or other nuts).Pro tip - We do not cook broccoli covered for more than 4 minutes because it may lose its beautiful green color.
• Drizzle with lemon juice. Taste and adjust seasoning adding a pinch of salt and black pepper if necessary.

SAUTéED APPLE CRISP WITH CRANBERRIES

Steps:

• Heat the oil in a medium skillet over medium heat.
• Add the apples and cook, stirring often, until golden brown and beginning to soften, 3 to 5 minutes.
• Add the maple or agave syrup and continue cooking until the apples are tender when pierced with a sharp knife, 3 to 5 minutes more.
• Divide the hot apples among eight bowls. Sprinkle the granola and a few dried cranberries over the top of each serving.