I’ve always considered Thanksgiving dinner my favorite meal of the year. It’s a dinner of memories, really, of things my Mom, my Grandmother, my relatives, would always bring to the annual feast. There is such anticipation of those special foods you might only get to enjoy once a year!
When I married my husband, Doug, I was introduced to a new family favorite, this wonderful cranberry bake. It’s the perfect toasty and fruity side dish for your turkey and mashed potatoes. But unlike cornbread stuffing or marshmallow topped yams, this is a recipe you’ll want to make more than just once a year. It’s wonderful with pork, roasted chicken, or in lieu of a cobbler type dessert… it’s a delicious multitasker! I hope you and your family find this recipe enjoyable!
If you’re looking for a new cranberry side dish, then you’re going to love this recipe!
- 3 cups whole fresh cranberries
- 3 cups fresh baking apples, peeled and diced
- 1 & 1/2 cups sugar*
- 1/4 lb butter
- 1/3 cup brown sugar
- 1 & 1/3 cups quick-cooking oatmeal
- 1 cup walnuts, chopped
- Preheat the oven to 350°.
- Mix the cranberries, apples, and white sugar together a casserole dish.
- Melt the butter in a small saucepan. Remove the pan from the heat and add the brown sugar, oats, and walnuts. Mix until combined and then pour the mixture on top of the cranberries and apples. Distribute evenly.
- Bake for about 1 hour, or until bubbly and golden brown
*I’ve seen a few comment from people that 1 1/2 cups of sugar was too much for them and therefore didn’t try the recipe. I went back to the kitchen and tried making this with just 1 cup of sugar and it turned out just great! My only recommendation would be that if you cut the sugar to 1 cup, you use a slightly sweeter apple, like the Jonagold or Braeburn. I also recently tried a new apple called the Cosmic Crisp, and they were wonderful in this recipe.