1 can (16 ounces) whole berry cranberry sauce

1/4 C. orange juice or water

2 T. red cinnamon candies

Pastry

1 C. plus 1 T. shortening

3 C. Gold Medal all-purpose flour

3/4 tsp. salt

6 to 7 T. cold water

Apples

4 small cooking apples (each about 3 inches in diameter), peeled and cored

4 tsp. sugar

1 egg, slightly beaten

Additional sugar, if desired

Fresh mint leaves, for garnish if desired

 

Heat oven to 400ºF. Lightly grease bottom of jelly roll pan, 15 1/2×10 1/2×1 inch, or large cookie sheet with shortening. In 1-quart saucepan, heat cranberry sauce, orange juice and candies over medium heat, stirring occasionally, until mixture is hot and candies are melted; remove from heat. In medium bowl, cut shortening into flour and salt, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 T. at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 tsp. more water can be added if necessary). Roll pastry into rectangle, 18×16 inches. Cut pastry into four 8-inch squares, using pastry cutter or knife. Cut leaves from remaining 2-inch piece of pastry, using small leaf-shape cutter, pastry cutter or knife. Place apple on each pastry square. Spoon 1 T. cranberry sauce mixture into center of each apple. Sprinkle each apple with 1 tsp. of the sugar. Moisten corners of pastry squares. Bring 2 opposite corners of pastry up over apple; pinch to seal. Repeat with remaining corners; pinch edges of pastry to seal. Decorate with pastry leaves. Place dumplings in pan. Brush with egg; sprinkle with additional sugar. Bake about 30 minutes or until crust is golden brown and apples are tender. Garnish each dumpling with mint leaf. Serve warm with remaining sauce mixture.

 

Yield:

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Fat:

Fiber: