Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 md Navel oranges
3 c Fresh cranberries
1 lg Apple
1/2 c Water
1/2 c Sugar
1/8 ts Ground cloves
1/4 ts Nutmeg

--------------------------TOPPING-------------------------------
1 1/2 c Flour
1 tb Baking powder
1/2 ts Salt
4 ts Sugar
4 tb Chilled unsalted butter
3/4 c Milk
3 tb Preserves; apricot, peach
-or berry

Preheat oven to 350 degrees.

Peel 3 oranges, removing skin and pith. Cut oranges in half; cut
each half into 1/2-inch wide slices. Peel and core apple and cut
into 1/2-inch slices. Rinse and drain cranberries. Cut butter into
1/2-inch cubes.

Juice remaining orange. Combine cranberries, apples, water, sugar,
spices, orange juice and slices; toss to combine. Transfer to a
10-inch, oven-proof skillet. Boil until cranberries begin to pop.
Reduce heat to a brisk simmer and cook for 20 minutes.

Topping: Combine flour, baking powder, salt, sugar and butter in a
processor. Pulse several times. Add milk and pulse a few times, until
mixture is combined and moist. Remove dough to a floured work
surface; roll into a 9 x 12-inch rectangle. Spread preserves evenly
over dough, stopping 1/2 inch short of edge. Starting with a long
side, roll dough into a tight log. Slice into 12 rounds and arrange
on top of fruit, allowing about 1/2 inch between rounds. Bake for 20
minutes, or until topping is golden brown.

Serves 8 to 10.

Source: The San Francisco Chronicle, November 22, 1995

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