Something Spiced: Cinnamon Apples with Cranberries

Despite my frustration with Blogger while trying to put jumps into old posts (I had to completely rewrite last week's post because of formatting shenanigans), I am here with new food for you.

I had a different recipe written for today, but I made these apples tonight, and I couldn't resist a change in plans. And it worked out perfectly for the holiday week. Somehow, cranberry-laced apples seem more Thanksgivingy than fancy taco salad. Imagine that.

This version of the recipe makes about 3 servings (about 1 serving per apple). Easily adjusted for any gathering.

So if you've been looking for a great side dish to take to your Thanksgiving feast, or you just want a delicious way to prepare some of the lovely fall apples, here you go!

Happy cooking!

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Cinnamon Apples with Cranberries

Ingredients

3 medium apples (I recommend Braeburn, Jonathan or Jonagold)

1 cup fresh cranberries

¼ cup sugar

2 tsp brown sugar

1 tsp cinnamon

1 tsp nutmeg

¼-

½ tsp cloves

4 Tbsp butter

extra 1-2 tsp sugar, based on apple tartness

Directions

1. Slice apples into approximately half-inch slices.

2. Meanwhile, melt butter in a large pot over medium heat. (A large high-sided skillet would also work.)

3. In a large mixing bowl, combine sugar, brown sugar, cinnamon, nutmeg and cloves.

4. Add apples to the bowl and toss with a spatula to coat in sugar mix.

5. Put apples into pan with melted butter. Add cranberries and stir.

6. Cover the pot and allow the fruit to cook over medium heat, stirring occasionally.

7. When the apples are almost done, taste test a bite. Add more sugar to reach your preferred sweetness. Stir.

8. When the apples reach the desired softness (about 5-10 minutes), serve and enjoy.

Apples coated in goodness.

Happily frying away.

Happy cooking!