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Credit: Jim Solomon, Chef/Owner, The Fireplace, Brookline, Mass.
The National Culinary Review, February 2010
1 cup cranberry juice
1 cup apple cider
1 cup light brown sugar
5 cups Granny Smith apples, sliced
2 cups dried cranberries
2 T. fresh lemon juice
1 T. cornstarch
1 cup all-purpose flour
2 T. stone-ground cornmeal
¼ cup white sugar
2 t. baking powder
¼ t. baking soda
1 t. kosher salt
4 T. butter, melted
¹/3 cup buttermilk
½ t. vanilla extract
1. On medium-high heat, in heavy saucepan, bring cranberry juice, apple cider and light brown sugar to a light boil. Add apples, dried cranberries, lemon juice and cornstarch. Simmer on low heat (stirring a couple of times) for 5 minutes. Transfer mixture to 9-inch glass pie pan; place pie pan on rimmed baking sheet.
2. Preheat oven to 400ºF. In large bowl, whisk flour, cornmeal, white sugar, baking powder, baking soda and salt in large bowl to combine.
3. Whisk melted butter, buttermilk and vanilla extract in small bowl.
4. 1 minute before apples finish cooking, add wet ingredients to dry ingredients. Stir with rubber spatula until just combined and no dry pockets remain.
5. Pinch off equal-sized pieces of biscuit dough; place on hot apple/ cranberry filling, spacing at least ½ inch apart (they should not touch). Bake until filling is bubbling and biscuits are golden-brown on top and cooked through, 15-18 minutes.
6. Cool cobbler on wire rack for 20 minutes. Serve.
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