In a small saucepan simmer the cranberries, the cinnamon stick, and the water for 10 minutes. Drain the cranberries and remove the cinnamon stick. In a small bowl blend the flour, the brown sugar, the salt, and the butter until the mixture resembles coarse meal and toss the mixture well. Peel, core, and slice the apples thin and in a buttered 9- by 13-inch glass dish toss them with the cranberries. Sprinkle the brown sugar mixture over the fruit and bake the crisp in a preheated 400F. oven for 25 minutes, or until the apples are tender and the topping is golden. Serves 6. Gourmet January 1993
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|Serving Size: 1 Serving (206g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 8 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 1068.1mg||37 %|
|Potassium 135.2mg||4 %|
|Total Carbohydrate 65.2g||19 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 61.2g|
|Protein 8.6g||12 %|
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Calories per serving: 307
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