Cranberry, Apple, and Pear Grunt

Recipe for Cranberry, Apple, and Pear Grunt
Becky Luigart-Stayner



3 cups fresh or frozen cranberries
2 large apples, peeled, cored, and coarsely chopped
2 large ripe pears, peeled, cored, and coarsely chopped
2/3 cup sugar
1/2 cup orange juice, preferably fresh squeezed
1 tablespoon chopped crystallized ginger
1-1/2 teaspoons grated orange zest
1/4 teaspoon ground cardamom (optional)


Arrange your oven racks so that one is in the lowest position in the oven, with plenty of room above it for a casserole. Preheat the oven to 400°F.

For filling: Combine all of the filling ingredients in a large, oven- and stovetop-proof, nonreactive, covered casserole. On the stovetop, cover the pan and bring the fruit to a simmer over medium-high heat, stirring occasionally. When the fruit reaches a low boil, cook, covered, for 5 to 7 minutes, stirring often, until the fruit juices thicken slightly. Remove from the heat and set aside, covered.



7 to 8 servings

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