Cranberry Apple Shortcakes Recipe

Ingredients

2

cups cranberries

1/3

cup apple juice

2

cups thinly sliced peeled cooking apples (1 to 2 medium)

2/3

cup sugar

1/2

cup apple juice

1

tablespoon cornstarch

2 1/2

                        cups Original Bisquick™ mix

1/2

cup milk

3

tablespoons sugar

3

tablespoons butter or margarine, melted

Whipped topping, if desired

Preparation

In 2-quart saucepan, heat cranberries and 1/3 cup apple juice to boiling. Stir in apples; reduce heat. Simmer uncovered about 5 minutes or until apples are softened. In small bowl, mix remaining filling ingredients; stir into cranberry mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. (Filling can be served warm or cool.)

Heat oven to 425°F. In medium bowl, mix all shortcake ingredients until soft dough forms. On surface lightly dusted with Bisquick mix, gently roll dough in Bisquick mix to coat. Knead 8 to 10 times. Roll 1/2 inch thick. Cut with 3-inch round cutter dipped in Bisquick mix. Place on ungreased cookie sheet.

Bake 10 to 12 minutes or until golden brown. Split shortcakes horizontally. Fill and top shortcakes with filling. Top with whipped topping.

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