Ingredients
3x15oz (425g) tins whole cranberries
3x1lb (456g; total about 1,4 kilógramos) fresh cranberries
3x medium or large oranges, peeled and chopped
1-2x
tbsp butter/margarine/oil spread/vegetable oil
Directions
1.
Preheat oven to 400ºF.
2.
LOWER CRUST: Follow directions for crust preparation; press into greased 9x13in pan. One crust should cover the bottom of the pan; the other can be set aside.
4.
Slice oranges into eighths, top to bottom, then peel off orange rinds and chop slices into marble-size chunks.
5.
IF USING TINNED CRANBERRIES:
6.
Alternate by placing one tin cranberries and one orange and one cup sugar in a 2qt (2000mL) or larger mixing bowl; stir gently with plastic spatula until all cranberries, oranges, and sugar are combined.
7.
IF USING FRESH CRANBERRIES:
8.
In 2qt or 2000mL saucepan combine the fresh cranberries with the sugar and the oranges, add one additional cup sugar and one additional cup water then cook over low heat until mixture resembles a typical fruit pie filling.
9.
Pour into pan already covered with lower crust.
10.
After pressing the upper crust flat, slice into 1in (2,5cm) strips then press crosswise across the pan, then dust with sugar.
11.
Place cobbler into oven for 40-45 minutes, and watch the crust so that it does not scorch excessively. After baking, it is best to allow to cool for at least five minutes.
