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Apple Cranberry Shortcake Recipe
|Sliced peeled apples||4 Cup (64 tbs) (Eating Apples)|
|Fresh cranberries||1 Cup (16 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Firmly packed brown sugar||2⁄3 Cup (10.67 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Shortcake mixture||1 Cup (16 tbs) (Using 3 Cups Biscuit Mix)|
Serving size: Complete recipe
Calories 1928 Calories from Fat 403
% Daily Value*
Total Fat 46 g70.9%
Saturated Fat 14.3 g71.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2540.7 mg105.9%
Total Carbohydrates 370 g123.4%
Dietary Fiber 22.5 g90%
Sugars 212.9 g
Protein 19 g37.5%
Vitamin A 6.2% Vitamin C 170.8%
Calcium 63.7% Iron 42.9%
*Based on a 2000 Calorie diet
Bring to boil; cover and simmer until apples are tender.
Bake shortcake in two 8-inch layers.
Put hot apple mixture between layers and on top of hot shortcake.
Cut into wedges and serve with whipped cream, if desired.