Share this article

print logo

MAKE A CRISP FROM LEFTOVER CRANBERRIES

For my final "dessert of the month," I have selected a recipe that makes use of any extra cans of cranberry sauce you may have left over from your holiday menu shopping. This dessert is also the perfect snack to serve any guests you invite over on New Year's Day to watch the first college football bowl games of the millennium.

If you don't happen to have any leftover cans of cranberry sauce, you can use the topping in this recipe for quick fruit crisps of all types, such as juice-packed canned apricots, peaches, pears or blueberries. When using canned fruits packed in juice, drain the fruit well before putting it into the ramekins.

CRANBERRY CRISP

Topping:

1 1/2 cups unbleached all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/3 cup packed light-brown sugar

2/3 cup old-fashioned rolled oats

1 1/ 2tablespoons melted butter

3/4 cup frozen apple juice concentrate, undiluted

Ground cinnamon

Filling:

2cans (16 ounces each) whole-berry cranberry sauce
Preheat the oven to 375 degrees Fahrenheit. Spray eight ramekins or custard cups with a non-stick cooking spray and set aside.

Combine the flour, baking powder, baking soda and salt in a large bowl and mix well. Add the brown sugar and rolled oats and mix again. Stir in the melted butter and apple juice concentrate and continue to mix until the mixture is well-moistened.

Place 1 1/2 tablespoons of the topping mixture in the bottom of each prepared ramekin. Fill each one with 1/3 cup of the cranberry sauce. Top each serving with 1 1/2 tablespoons of the remaining topping mixture.

Bake, uncovered, in the preheated oven for 12 to 15 minutes, or until browned and crisped.

Dust with ground cinnamon and serve warm. Makes 8 servings.

Each serving contains approximately 260 calories, 2 grams fat, 5 milligrams cholesterol, 263 milligrams sodium, 59 grams carbohydrates, 3 grams protein, 2 grams fiber.

There are no comments - be the first to comment