Before I start, let me remind you about a little giveaway that I’m hosting here. Go, enter. Tell your friends. It’s super yummy, I promise.
So it’s Tuesday again. And again I cooked something yummy this week. And again I have no pictures. This time, I have a good(?) excuse.
We went on vacation last week. While on vacation, I took some photos. After the third picture, I saw the nasty little low battery light flashing. I conserve the battery until I got back to the hotel. Where I realized I didn’t have the battery charger that I swear I packed. I used the camera sparingly, but it eventually ran out of batteries. We’re home now. And I’m still searching for the charger. It’s probably hanging out with my keys.
Anyway, back to the recipes. Even though summer really only just arrived in Chicago, I’m trying to get used to the idea that summer is almost over and school is starting. I made a side dish that is really great for fall and the great fruits that are going to start to become more readily available.
Spiced Cranberries and Apples
2 1/4 c sugar
3 c water
2 c cranberries
2 4″ cinnamon sticks
8 apples, peeled and sliced
Combine 1 c sugar and 1 c water in a saucepan and boil for five minutes to create a simple syrup. Add cranberries and boil until skins just pop.
In a second pan, combine the remaining 1 1/4 c sugar, 2 c water, and cinnamon sticks. Boil for 10 minutes. Add apples and simmer until tender.
In a 2 quart glass casserole, place a layer of apples, a layer of cranberries, a layer of apples, etc until complete. Pour syrups from berries and apples over the fruit until covered.
Let stand in the fridge for at least one day before serving.