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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Belgian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make the Cranberries in Syrup: Place the berries and sugar in a medium-sized saucepan and cook, stirring occasionally, over low heat until all the sugar has dissolved and the berries have released some juice. Increase the heat and bring to a boil, then reduce the heat, and cook for one minute more. Drain the berries, reserving the liquid, and set aside. | 2. Return the liquid to the saucepan and reduce over high heat until syrupy, about 10 minutes. Pour over the berries and allow to cool. The berries will keep for several days in the refrigerator, or can be frozen for several months. | 3. To make the Baked Apples: Preheat oven to 350°F. | 4. Cut the apples horizontally in half; leave on the skin, if you like. Use a sharp knife to remove the stem and flower ends, and cut out the core. | 5. Fill each apple half with berries, and dot with 1/2 tablespoon butter. | 6. Butter a shallow baking dish with the remaining tablespoon of butter. Pour in the water, and arrange the apples in the casserole. Bake until tender, about 30 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cranberry	1/2		rinsed	25.3	6.5835	0.253	0.0715
sugar	3/4	cup		604.485	151.197	0.0	0.0
apple	4			260.0	69.05	1.3	0.85
butter	5	tablespoons	unsalted	427.5	19.6425	13.3575	36.0
water	1/2	cup		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.