POACHED ONTARIO APPLES WITH CRANBERRY CIDER SAUCE Found on Ontario Apple Growers Recipe Card at Crunican Orchards Ingredients: 4 cups apple cider 2/3 cup brown sugar 1/3 cup dried cranberries 4 whole cloves– 1 six-inch (15 cm) cinnamon stick, broken into a few pieces 4 to 6 Ontario Apples (such as Cortland, Crispin, Golden Delicious, Idared, Jonagold, Northern Spy, Spartan, and Russet) 1 lemon shredded zest
SNOW-COVERED ALMOND CRESCENTS submitted by Joanne Taylor, Ilderton
Ingredients: 3/4 cup butter, softened 1 pkg cream cheese
1 cup sugar 2 tsp vanilla ½ tsp almond extract 2 ¼ cups flour ½ tsp baking soda 1 cup finely chopped almonds ¾ cup icing sugar Instructions:
Beat cream cheese, butter sugar, vanilla and almond extract in a large bowl with an electric mixer until well blended. Then add the flour and baking soda, mix well and then add the almonds. Refrigerate for 30 minutes. Shape dough into one-inch balls and form into a crescent shape. Place on a greased cookie sheet two inches apart. Bake at 350°F for 12 to 15 minutes or until lightly browned. Remove from oven and sprinkle with icing sugar. Makes about five dozen. TIP! Allow them to completely cool before placing them in a storage container.
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Instructions: In a large saucepan, combine apple cider, brown sugar, cranberries, cloves, and cinnamon sticks. Cover and bring cider to a boil over high heat, stirring occasionally. Peel, halve and core apples. Place apples and lemon zest in cider; reduce heat and simmer for about five minutes or until apples are tender. Remove the apples with a slotted spoon, cover and chill. Bring cider back to a boil over high heat. Boil for five minutes or until reduced to an almost syrupy consistency; chill. To serve, place two apple halves on a plate and surround it with cranberry/cider sauce. Makes four to six servings. Tip! Apple halves poached in spiced apple cider with a touch of lemon and cranberry make a delicious and attractive low-fat dessert. Visit Crunican Orchards for more recipes.
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