by SallyCan
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my 22 recipes »
SallyCan's Notes:
Expand¾ c dried apricots Ask a question about this ingredient
½ c dried cranberries Ask a question about this ingredient
½ c currants Ask a question about this ingredient
½ c raisens Ask a question about this ingredient
½ c golden raisens Ask a question about this ingredient
½ c dried cherries or 1 can unsweetened sour red cherries Ask a question about this ingredient
1 cinnamon stick Ask a question about this ingredient
2 T orange zest, minced Ask a question about this ingredient
3 apples (a crisp and firm variety such as gala, pink lady, or honey crisp) Ask a question about this ingredient
2 fresh and firm pears (such as a bosc or an Asian pear) Ask a question about this ingredient
1 package unflavored gelatin Ask a question about this ingredient
1 c cranraspberry, cranapple, or cranberry juice Ask a question about this ingredient
In a large pot, soak dried fruit in 6 c cold water for 1 hour. Add cinnamon stick and orange zest. Peel and cut into chunks apples and pears and add to pot with other fruit. Simmer, covered, for 15 minutes, or until fruit is tender. If using canned cherries, add them, with juice from can (if using dried cherries, add another 1/2 c water to fruit). Bring to a boil.
Ask a question about this stepHeat cranraspberry juice to a boil, and in it dissolve the gelatin. Stir gently into fruit.
Ask a question about this stepTaste for sweetness, and if it’s not sweet enough for you, add ¼ c sugar to taste.
Ask a question about this stepChill overnight
Ask a question about this stepServe with lemon slices.
Ask a question about this stepMmmmm, yum. I'm making this. I love apples and pears together, and I can practically taste all of the other beautiful flavors in this! Oh my. ;o)
Thanks. With or without the prunes (or shall I say, "dried plums")?
Brette is the Editorial Assistant of Food52.
Love your placesetting, too!