My Mom's Baked Apples, Fresh Cranberries, Nuts and Raisins

Are you looking for an old fashioned real food Thanksgiving dessert?  

My mom used to make baked apples stuffed with cooked cranberries, raisins, and nuts. It was quite a light treat after a heavy Thanksgiving meal, and today it's perfect for anyone gluten free or vegan!

Tribute to My Mom "Rae"

Born 1908  - Died in 1985

When it came to healthy food, my mother was ahead of her time ( or maybe processed foods were not as prevalent in the 1960's when I was growing up) . She was always interested in real food nutrition which included lots of salads and fresh fruit in our menus. She loved to cook and although she worked a full time job, she put on her apron  every morning before work and made a healthy family breakfast of fresh coffee, eggs, toast, and fresh fruit  (like Donna Reed on the Donna Reed Show)  .  We all sat down and had breakfast together as a family every morning.

She returned home from work at 5:00 and always made a healthy dinner that included fresh salad, vegetables, and a protein. Her desserts were simple.

 I included her recipe for her Thanksgiving baked apples stuffed with fresh cooked cranberries,nuts, and raisin( below). It was a sweet and tangy recipe that we frequently ate while it was still warm topped with some vanilla ice cream.

Who Was Rae ?

• Smart- went to college in the 1920's  and always believed in education for women
• Caring-always concerned about her friends, siblings, nieces, and nephews and was involved in their lives.
• Generous- Whatever she had , she shared .. 
• Loving- family was everything to her.
• Spiritual- God was an important part of her life.
• Family Oriented- always had big extended family gatherings and holiday dinners
• Played Piano - her favorite song to play: "Oh how we danced on the night we were wed!"
• Loved Lilacs and Pansies
• Loved to Cook and Bake
• Never drove
• Prepared the same menu plan every week - Friday: Chicken and Soup, Saturday :Tuna Casserole, Sunday: spaghetti and meatballs with homemade sauce, Monday: meatloaf,  Tuesday : ? Wed:  Hamburgers, salad, and string beans, Thursday: fried flounder, mac and cheese, and stewed tomatoes. ( She didn't drive and most food was delivered by the milkman, butcher, fruit man, Charlie Chips man, so you had to plan in advance) 
• First child and 1st generation born in America to Samuel and Edith from Russia
• Older Sister to siblings George, Harry, Betty and Toby who all lived in New York all their lives
• Grew up in Brooklyn, NY
• Spent her Married Life lived in Trenton, NJ
• Worked in NYC in her early career as a manager of a fancy Coat and Suit Factory
• Loved theater- went to all the NY Broadway musicals 
• Excellent , very competitive Scrabble Player ( played a few times /week)
• President of Ivriah Sisterhood for many years
• Devoted her adult life to raising money ( fundraisers)  for charity
• Avid reader
• Sweetheart to Al 
• Mom to Judee
• Step mother to Rita
• "Mom Mom" to Jon and Jason and Howard
• Best friend and scrabble partner: Libby G. 

                                                          

In Blessings and Gratitude

Rae's Recipe For Baked Apples with Fresh Cranberries

(Sorry I don't have a picture of the recipe)

Ingredients:
6 large baking apples
1/2 pound fresh cranberries
1/2 cup raisins
2 qts water
1 tsp cinnamon ( she sometimes use cinnamon sticks)
1/2-3/4  cup chopped walnuts
Stevia or coconut sugar; ( I added this) she used sugar

Directions:

Core and then peel apples just 1 inch from the top. ( a good amount of peel remains)
Put water, core, peelings, cranberries, and raisins in pot and bring to a boil. Simmer until the cranberries become soft, pop and are mushy. Add nuts, sweetener and cinnamon to taste. Put mixture through a foley mill ( you could use a food processor)

Place cored apples in an oblong Pyrex baking pan. Fill cavities with the cranberry mixture and allow the mixture to overflow into the pan until it covers the apples about 1/2 way up the sides. Cover the pan with foil and bake 30-45 minutes at 325. Remove cover and bake an additional 10 minutes. Allow to cool. Serve warm ( she often topped it with vanilla ice cream)

What did ( or does) your mom cook or bake what you loved?

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