This easy-to-make casserole is about to replace cranberry sauce on Thanksgiving tables across America. A combination of thinly sliced apple and cranberry compote comes together with a crumble topping for a dish that's perfectly paired with poultry, but just sweet enough to enjoy the leftovers spooned over yogurt. The recipe below will truly revolutionize your autumn tables.
While this dish is even more delicious with the homemade cranberry compote below, canned cranberry sauce will do in a pinch to make the dish even quicker and easier. In this case, consider grating a bit of orange zest into the mixture before layering.
Cranberry-Apple Casserole
8
20 minutes
1 hour
1 hour 20 minutes
One 12-ounce bag cranberries
One orange, zested and juiced
3/4 cup sugar
1 tablespoon Grand Marnier
Four Granny Smith apples, peeled and cored, sliced with a mandoline
8 tablespoons butter, diced
1/2 cup brown sugar
1 cup flour
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup pecans, chopped
Cooking spray
Preheat the oven to 350F.
Combine the cranberries, orange zest, orange juice, sugar, and Grand Marnier in a small pot. Bring to a boil, and cook until all of the cranberries have popped, about 15 minutes.
Grease a 9-by-13-inch casserole dish with cooking spray, and arrange a layer of sliced apples in the bottom. Top with a layer of cranberry sauce. Continue layering until all of the ingredients have been used up, finishing with a layer of cranberry sauce.
In a bowl, combine the diced butter, brown sugar, flour, cinnamon, and salt. Use your fingers or a pastry cutter to combine until crumbly in texture. Sprinkle the top of the casserole with large crumbles of the streusel.
Sprinkle with chopped pecans.
Bake the casserole for 40 to 45 minutes, until the apples are cooked and the streusel is browned.