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3 2/3 cup Cranberry
1 cup Cranberry Juice
6 whole Jalapeno Pepper -- finely chopped
2 carton Apple
1 tbs. Orange -- finely chopped
1 1/3 cup All-purpose Flour
1 cup Sugar
1/2 cup Butter
2 whole Egg -- beaten
1 cup Milk
1 tsp. Vanilla
1 tsp. Lemon -- grated
Preheat oven to 375F. Combine the cranberries, cranberry juice and jalapenos in a saucepan, bring to the boil, lower heat, and simmer for 15 minutes. Meanwhile, peel, core and cut apples into 1/2-inch-thick slices (about 2 cups). Add the apples and orange rind, return heat to simmer, and continue cooking for about 10 minutes. Meanwhile, sift the flour and baking powder together into a mixing bowl. Stir in the sugar. Cut in the butter until mixture forms a fine meal. Add the eggs, milk, vanilla and lemon rind, and mix with a wooden spoon until well blended, adding a little more flour if necessary to produce a loose but not wet batter. Pour cranberry mixture into a 2-quart baking dish; then pour the batter evenly over the top (scraping to cover, if necessary). Bake for about 1 hour or till top is golden brown and cake tester comes out clean. Serve hot or at room temperature.
1 cup Cranberry Juice
6 whole Jalapeno Pepper -- finely chopped
2 carton Apple
1 tbs. Orange -- finely chopped
1 1/3 cup All-purpose Flour
1 cup Sugar
1/2 cup Butter
2 whole Egg -- beaten
1 cup Milk
1 tsp. Vanilla
1 tsp. Lemon -- grated
Preheat oven to 375F. Combine the cranberries, cranberry juice and jalapenos in a saucepan, bring to the boil, lower heat, and simmer for 15 minutes. Meanwhile, peel, core and cut apples into 1/2-inch-thick slices (about 2 cups). Add the apples and orange rind, return heat to simmer, and continue cooking for about 10 minutes. Meanwhile, sift the flour and baking powder together into a mixing bowl. Stir in the sugar. Cut in the butter until mixture forms a fine meal. Add the eggs, milk, vanilla and lemon rind, and mix with a wooden spoon until well blended, adding a little more flour if necessary to produce a loose but not wet batter. Pour cranberry mixture into a 2-quart baking dish; then pour the batter evenly over the top (scraping to cover, if necessary). Bake for about 1 hour or till top is golden brown and cake tester comes out clean. Serve hot or at room temperature.
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