As much as possible, I try to find recipes in which I can incorporate as many regionally grown and harvested foods as possible. Cranberry Apple Casserole fits the bill, with apples and pecans as main ingredients.
It is an easy and flavorful dish to complement chicken, turkey, ham, pork, beef tenderloin – whatever the preferred meat is this holiday season. It also keeps a week or more in the refrigerator, can be served cold or warm, and it is just as tasty as a side dish with a breakfast casserole as it is as a side dish for dinner.
I began adding this dish as a staple to Thanksgiving and Christmas holiday meals about 25 years ago. Guests often ask for the recipe after they have tried it. Consider offering it at your table this season.
Cranberry Apple Casserole
- 3 cups cranberries (can be just purchased in grocer’s produce section fresh or taken out of freezer)
- 3 cups chopped apples (does not matter what kind, but support local if possible), peeled or unpeeled – whatever is preferable
- 1/2 to 1 cup of sugar (I always go lighter on the sugar than what a recipe calls for so that the natural sugars/flavors come through)
- 1 cup rolled oats
- 1/4 to 1/2 cup packed brown sugar, whatever is your preference on sweetness
- 1/2 cup chopped pecans (support local if possible; they are often sold at the Franklin Farmer’s Market and at shops such as Yonder)
- 1/2 cup butter or margarine, melted
Combine cranberries, apples, and sugar in a bowl and toss and mix well. Spoon into a greased pie pan or 9 by 12-inch baking dish. Combine the oats, brown sugar, pecans, and butter or margarine in a separate bowl and mix well. Spread the mixture over the mixed cranberries and apples.
Bake at 325 degrees for 45 minutes. Serve warm or cold.