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Ingredientes
- 4 med Navel oranges
- 3 c. Fresh cranberries
- 1 lrg Apple
- 1/2 c. Water
- 1/2 c. Sugar
- 1/8 tsp Grnd cloves
- 1/4 tsp Nutmeg
- 1 1/2 c. Flour
- 1 Tbsp. Baking pwdr
- 1/2 tsp Salt
- 4 tsp Sugar
- 4 Tbsp. Chilled unsalted butter
- 3/4 c. Lowfat milk
- 3 Tbsp. Preserves, apricot, peach or possibly berry
Direcciones
- 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 till cranberries begin to pop. Reduce heat to a brisk simmer and cook for 20 min.
- Topping: Combine flour, baking pwdr, salt, sugar and butter in a processor. Pulse several times. Add in lowfat milk and pulse a few times, till mix is combined and moist. Remove dough to a floured work surface; roll into a 9 x 12-inch rectangle. Spread preserves proportionately 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 min, or possibly till topping is golden.
- Serves 8 to 10.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 210g | |
| Recipe makes 8 servings | |
| Calories 281 | |
| Calories from Fat 57 | 20% |
| Total Fat 6.54g | 8% |
| Saturated Fat 3.98g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 634mg | 26% |
| Potassium 216mg | 6% |
| Total Carbs 53.86g | 14% |
| Dietary Fiber 4.3g | 14% |
| Sugars 28.15g | 19% |
| Protein 4.0g | 6% |
