As part of the newly formed FNSBSD Cookbook Club, I just ordered the cookbook "The Barefoot Contessa: How Easy Can It Be?". A preview recipe on Amazon.com inspired me. I had the cranberries on hand and only needed to get a Granny Smith apple to complete this recipe. This will go wonderful with my Baked Pork Chops, Cranberry-Walnut Stuffing, Mashed Potatoes and home-canned Green Beans. A PERFECT Sunday dinner.
12 oz. fresh cranberries, rinsed and drained
1 Granny Smith apple, peeled and diced
1/2 cup brown sugar (I used Splenda Brown Sugar)
1 TBSP grated orange zest
1/4 cup fresh squeezed orange juice
1 tsp. cinnamon
Mix the above ingredients and set aside.
In a bowl using an electric mixer, beat the following:
2 eggs, for 2 minutes on medium speed
1 cup sugar
1 stick or 1/4 lb. unsalted melted and cooled butter
1 tsp vanilla extract
1/4 cup sour cream
beat this until combined. On low speed add
1 cup flour
1/4 tsp kosher salt
Pour the fruit mixturee into a 10" glass pie plate. Pour the batter over the top. Combine the following:
1 TBSP sugar
1/8 tsp. cinnamon
Sprinkle this over the batter. Bake 55-60 minutes or until a toothpick comes out clean. Serve warm or at room temp.