The Recipes

Baked Apple with Quinoa-Cranberry Stuffing

Does anyone out there actually find fresh cranberries that aren't in a big ol' bag?  If you do, I'd love to know how you came across them.

But for those of you like me who use just a few cranberries in a relish when you roast turkey or other meat, it's an epic challenge to find things to do with the leftovers.  These tart little guys have such a distinctive and forward flavor that adding them to dishes can make a big difference.  For everything that's great - the bright flavor and texture - there's also no mistaking that you have some in your dish.

Baked Apple with Quinoa-Cranberry Stuffing


- 1 apple
- splash red wine
- splash vegetable stock
- 1/4 c. quinoa
- handful of spiced nuts, or nuts of your choosing, chopped
- 1/4 c. fresh cranberries
- 1 T. honey
- splash of juice
- 1 sprig rosemary, half of the leaves stripped and chopped
- 1/2 lemon, juiced

Prepare the quinoa to package instructions and set aside.

Preheat the oven to 350 degrees.

Add the cranberries, sprig of rosemary and juice to a small pot.  Let them start to heat through until they pop.  I like to break them up a little bit with a potato masher, then stir in the honey.  Let it simmer for 5-6 more minutes.

Stir together the nuts, quinoa, chopped rosemary and cranberry mixture.  Set aside.

Cut a circle around the top of the apple with a paring knife and remove.  Carefully scoop out the core of the apple with a melon baller, making sure to not create holes in the sides.  Spoon the quinoa into the apple and transfer to a baking dish.  Add the wine and stock to the bottom of the dish and bake for 25 minutes.