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Cranberry~ apple & orange grunt

Yield: 8 Servings

Ingredients:

• 4 md Navel oranges
• 3 c Fresh cranberries
• 1 lg Apple
• 1/2 c Water
• 1/2 c Sugar
• 1/8 ts Ground cloves
• 1/4 ts Nutmeg MMMMM--------------------------TOPPING-------------------------------
• 1 1/2 c Flour
• 1 tb Baking powder
• 1/2 ts Salt
• 4 ts Sugar
• 4 tb Chilled unsalted butter
• 3/4 c Milk
• 3 tb Preserves; apricot

Instructions:

peach -or berry Preheat oven to 350 degrees. Peel 3 oranges removing skin and pith. Cut oranges in half; cut each half into 1/2-inch wide slices. Peel and core apple and cut into 1/2-inch slices. Rinse and drain cranberries. Cut butter into 1/2-inch cubes. Juice remaining orange. Combine cranberries apples water sugar spices orange juice and slices; toss to combine. Transfer to a 10-inch oven-proof skillet. Boil until cranberries begin to pop. Reduce heat to a brisk simmer and cook for 20 minutes. Topping: Combine flour baking powder salt sugar and butter in a processor. Pulse several times. Add milk and pulse a few times until mixture is combined and moist. Remove dough to a floured work surface; roll into a 9 x 12-inch rectangle. Spread preserves evenly over dough stopping 1/2 inch short of edge. Starting with a long side roll dough into a tight log. Slice into 12 rounds and arrange on top of fruit allowing about 1/2 inch between rounds. Bake for 20 minutes or until topping is golden brown. Serves 8 to 10. Source: The San Francisco Chronicle November 22 1995

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