Preparation / Directions:
1. Combine sugar and water in a saucepan; bring to a boil.
2. Mix in cranberries and nutmeg; return to a boil.
3. Reduce heat; simmer 5 minutes.
4. Stir in 1/3 cup corn oil margarine; remove from heat and cool.
5. In a large mixing bowl cut 2/3 cup margarine into flour with pastry blender or two knives until mixture resembles coarse meal; stir in ice water and mix well.
6. Roll dough on lightly floured board into a 14 x 21-inch rectangle; cut into six 7-inch squares.
7 Place an apple in center of each square; spoon cranberry mixture into center of each apple.
8. Bring up corners of dough to meet on top of apple; seal well.
9. Place pastry-wrapped apples in a large baking dish; pour remaining cranberry syrup around apples and bake in preheated 425 F. oven 25 minutes.
10. Baste dumplings with sauce in dish; continue to bake 10 to 15 minutes, or until golden brown and apples are tender.
11. Serve warm with sauce.
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