Yes, We Cook!

I’m into natural desserts which are generally fruity in nature, though I’m experimenting with raw unsweetened chocolate lately. Perhaps I’ll have a recipe of such soon.

This dessert came about by accident. I actually bought the cranberries to go in a squash and apple roast inspired by Joanne, but then I needed a less intensive thing to do and I really wanted dessert, so this is what happened to the cranberries instead. Well some of them, I still have some left, so perhaps the roasted squash will still come to be.

I cut 3 apples up in bite size pieces, leaving the skin on. I like skin, if you don’t go ahead and peel them.

Then I threw in a few handfuls of cranberries. I didn’t measure. Think about how tart you want your dessert, or alternately how much sugar you want to add or not. I didn’t want to add much sugar and I like things tart so I put what I figured would work out given my desire for sweetness.

I had a juicing orange hanging around from the last batch of pumpkin soup I made so I peeled and cut that up also in bite size pieces.

I tossed this all up in a pot and poured 1/2 a cup of brandy over the top, followed by 1/2 tsp of cinnamon and 1/2 tsp of nutmeg.

Brought it to a boil, then turned it down to a simmer, covered it and let it cook until all the fruit was soft.

I drizzled just a small bit of honey on mine (about a teaspoon) and ate it with chopped walnuts on top. My husband didn’t add sugar but ate his with ice cream. The following day I topped in with plain yogurt after drizzling a bit of honey on it.

It had a delightfully strong brandy flavor even though it was all cooked out.

Related posts:

1. Red wine poached apples
2. Multi-colored chard with dried cranberries and pinenuts
3. Some of the Thanksgiving day spoils
4. Lemon Bars
5. Egg Custard Pie