As I mentioned before, I’ve never done all that much with cranberries. Juice, cranberry sauce, and, well, a few fresh ones on a dare has pretty much been the most of my experience. But this season, somehow those ruby red sour little gems are calling to me, and I’ve been inspired to combine them with new and different things like never before. I blame Vic and Hallie a lot for this latest inspiration- who knew cranberry “pie” would be so yummy? And then there are blog events for cranberries, with such beautiful images of the fruit that I can’t help but be inspired. What’s a girl to do except… well… make more yummy gluten-free cranberry creations?!! I was inspired by my previous recipe for Chebe apple turnover, my recent interest in cranberries, and By the Bay’s healthy pies to make a very healthy, tangy but yet still dessert-like Chebe Gluten Free apple-cranberry turnover. And, here’s the result. And look how healthy it is! I don’t even feel guilty about eating this tart little treat for breakfast, with only 1 tbsp. of refined sugar and two tablespoons of margarine in the whole thing!
I couldn’t resist entering this in the Garden-Cook-Event: Cranberries. And now, I think I’ll go make some cranberry cake…
Chebe Cranberry Apple Turnover Recipe
1 pkg. Chebe Cinnamon Mix
2 tbsp margarine
3 tbsp. applesauce
3 tbsp milk or soy milk
1 egg, mixed, for egg wash optional
Combine dough ingredients in a bowl and knead until you have a firm ball of dough. Reserve.
Melt butter or margarine in cast iron pan and toss apple pieces into pan and saute for one or two minutes. Add your cranberries, and stir. Add seasonings, brown sugar and agave and heat for two more minutes, stirring occasionally. Add vanilla. Mix cornstarch and water together completely and then add to pan. Let thicken and remove from pan.
Preheat oven to 375 degrees.
Take half of chebe dough and roll out between a gallon size cut open ziploc bag with the sides cut out or one large piece of wax paper, folded over so you are rolling on the wax paper and not the bare dough. Cut out squares of dough and put filling on one side of the dough. Fold over dough to cover filling and make a triangle. Use fork to crimp edges together. If you want cut one larger piece of dough into a circle, place filling, and fold edges of dough over to create a galette. Don’t cover all of the filling for the galette.
Spray cookie sheet with butter flavored cooking spray and place turnovers on the sheet. Baste them with egg wash and sprinkle lightly with sugar if desired. Cut air holes into the tops of the turnovers. Bake for 25-30 minutes or until golden brown.
You can add more sugar if desired. DH enjoyed them but he would have liked more sugar with his cranberries. I like my cranberries naturally tart, and thought they were sweetened enough by the sugar, agave, and apples. When I pressed him on this issue, though, he said he would give them a nine. “But you said they were too tart,” I protested. “They were still yummy,” he replied defiantly. There you have it. I guess they were a nine for BOTH of us. ;)
If you have any extra dough, you can make pop tarts by filling squares with jam and pressing the dough over to cover. I made Gluten Free Pumpkin butter mini pop tarts- cool, huh?