Cranberry Sauce

Dowd Simpson

10 Jan, 2016

This is my absolute favorite dish for the holidays. Growing up my mom made it for Thanksgiving and Christmas, and now I have the honor of making it for the family for both of those occasions. However, it is so delicious that I do not think it should be eaten only twice a year. And it hardly qualifies for what implications the phrase cranberry sauce conjure up. It is most certainly a dessert dish and not a side dressing dish. Exactly my kind of food. Sweet for every single one of my very sweet teeth. I wanted to share this recipe so that both your sweet tooth and sense of nostalgia might be satisfied all throughout the year.


4 cups of Rome apples, peeled, cored and chopped

1 cup of cranberries

1 cup of sugar

2 tbs of all purpose flour


4 oz of Cinnamon and Spice Instant Oatmeal

1 cup of chopped pecans

1/2 cup of all purpose flour

1/2 cup of packed brown sugar

1/2 cup of melted butter

Mix the Ingredients in a large bowl and set aside. In a separate bowl, mix all of the topping ingredients. Spread the cranberry apple mixture in a 9x9 non-greased glass casserole dish. Spread the topping mixture evenly over top of the cranberry apple mixture. Bake uncovered for 45 minutes at 350. Serve warm, a la mode if you so desire. And here’s a delicious secret. It is just as yummy cold for breakfast.