I realize that Hallowe’en is big business. I’ve said it before — I don’t mind the business of costumes and fun but I don’t like the tons of candy that come with it.
I’ve also written about how it was back in the day — when I was a kid, when we did some minimal trick or treating and spent most of the evening playing games and bobbing for apples.
Before the fun and games my mother would give us dinner (typically macaroni and cheese with a buttered rice krispies crust) followed by either apple pie or baked apples.
My Dad always ended the festivities with a feast of hot chocolate.
To me, macaroni and cheese, baked apples and hot chocolate bring back happy memories and, to this day, I would prefer to enjoy the day the way it used to be for me.
Cranberry-Orange Baked Apples
4 large baking apples
half a lemon
1/2 cup dried cranberries
2 teaspoons grated orange peel
2 tablespoons cinnamon sugar (or plain sugar)
1 tablespoon butter or solid coconut oil, cut into 4 pieces
1 cup orange juice, apple juice or cider
Preheat the oven to 375 degrees. Wash the apples, then remove the core and seeds, leaving about 1/2-inch on the bottom. Peel the apples 1/2 of the way down from the stem end on top, then rub the cut surfaces with the cut side of the lemon. Put the apples in a baking dish. In a small bowl, mix the cranberries and orange peel and stuff this mixture into the apple hollows. Sprinkle the apples with the cinnamon sugar. Dot the tops with the butter or solid coconut oil. Bake the apples for 10 minutes then pour the juice over the apples. Continue to bake, basting occasionally with the pan juices, for about 35-40 minutes or until the apples are tender. Serve warm or at room temperature.
Makes 4