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Cranberry-Apple-Jalapeno Cobbler

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3 1/2 cups fresh cranberries, stems removed
1 cup cranberry juice
6 jalapenos, seeded, de-stemmed; finely chopped
2 small apples
1 tablespoon orange rind; finely chopped
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1 cup sugar
1/2 cup butter, at room temperature
2 eggs; beaten
1 cup milk
1 teaspoon vanilla
1 teaspoon lemon rind; grated

Preheat oven to 375F. Combine the cranberries, cranberry juice and jalapenos in a saucepan, bring to the boil, lower heat, and simmer for 15 minutes. Meanwhile, peel, core and cut apples into 1/2-inch-thick slices (about 2 cups). Add the apples and orange rind, return heat to simmer, and continue cooking for about 10 minutes. Meanwhile, sift the flour and baking powder together into a mixing bowl. Stir in the sugar. Cut in the butter until mixture forms a fine meal. Add the eggs, milk, vanilla and lemon rind, and mix with a wooden spoon until well blended, adding a little more flour if necessary to produce a loose but not wet batter. Pour cranberry mixture into a 2-quart baking dish; then pour the batter evenly over the top (scraping to cover, if necessary). Bake for about 1 hour or till top is golden brown and cake tester comes out clean. Serve hot or at room temperature. - - - - - - - - - - - - - - - - - - NOTES : Habaneros might be even better than jalapenos in this recipe.

Yield: 1 serving

Preparation Time: 0:00


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