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Cranberry Royale (EASY)

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Everyone has their Thanksgiving traditions; especially when it comes to food. My husband, for example has to have his mashed potatoes. On occasions when we’ve been invited over to the neighbors’ for a gourmet Thanksgiving extravaganza, Chris will accept the invitation and volunteer to bring the mashed potatoes.

Do you ever think about breaking tradition and making something different?

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Cranberry Royale (EASY)

This is a takeoff of a cranberry bake recipe from Southern Living. Now that I live in the South, I read that publication much more often.

This is homey, tasty, and not too sweet. Just a little cranberry twang but plenty of sweetness in the apples.

Servings: Serves 4


2 peeled cooking apples. My go-to is Granny Smith
1 cup of fresh cranberries
1.5 tsp of fresh lemon juice
½ cup of granulated sweetener. I use ZSweet or Swerve
½ cup of quick cooking oats, uncooked
½ cup of chopped walnuts
3 Tbl of Swerve brown sugar substitute
¼ cup of melted butter or you can use coconut oil for a vegan option
Vanilla ice cream (optional)



Preheat oven to 325 degrees. Lightly oil a nine-by-nine-inch ovenproof casserole dish.

Peel and chop the apples. My pieces were about half-inch chunks.

Drop the apple chunks and the cranberries in the baking dish and spread them around. Sprinkle on the lemon juice. Spoon the one-fourth cup of sweetener over the top. Set it aside.

In a small bowl, combine the oats, walnuts, brown sweetener and the butter or coconut oil. Mix with a spatula or fork until it’s all combined into a crumbly mixture. Sprinkle this over the apple/cranberry combo.

Bake, uncovered for one hour. The top will be lightly browned.

Serving: Serve warm with ice cream, or plain at room temperature. Whipped cream would be nice. Or if you want to “go English” you could drizzle on a puddle of sweet cream. This also makes a nice breakfast snack the next day.





Red and Rover Mike Smith Mallard Fillmore Peter Kuper Dan Wasserman Crabgrass