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Spiced Cran-Apple Brisket

 Spiced Cran-Apple Brisket
“Kids seem to love this recipe the most, although every adult who tastes it becomes an instant fan as well. The apple and cranberry flavors are perfect for fall.” —Aysha Schurman, Ammon, Idaho
9 ServingsPrep: 20 min. Cook: 8 hours

Ingredients

  • 1 fresh beef brisket (4 pounds)
  • 1/2 cup apple butter
  • 1/4 cup ruby port wine
  • 2 tablespoons cider vinegar
  • 1 teaspoon coarsely ground pepper
  • 1/2 teaspoon salt
  • 1 medium tart apple, peeled and cubed
  • 1 celery rib, chopped
  • 1 small red onion, chopped
  • 1/3 cup dried apples, diced
  • 1/3 cup dried cranberries
  • 2 garlic cloves, minced
  • 1 tablespoon cornstarch
  • 3 tablespoons cold water

Directions

  • Cut brisket in half; place in a 5-quart slow cooker.
  • In a large bowl, combine the apple butter, wine, vinegar, pepper and
  • salt. Stir in the tart apple, celery, onion, dried apples,
  • cranberries and garlic. Pour over brisket. Cover and cook on low for
  • 8-10 hours or until meat is tender.
  • Remove meat to a serving platter; keep warm. Skim fat from cooking
  • juices; transfer to a small saucepan. Bring liquid to a boil.
  • Combine cornstarch and water until smooth. Gradually stir into the

2 of 2

Spiced Cran-Apple Brisket (continued)

Directions (continued)

  • pan. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Serve with meat. Yield: 9 servings.
Editor’s Note: This is a fresh beef brisket, not corned beef. This recipe was tested with commercially prepared apple butter.
Nutritional Facts: 6 ounces cooked beef with 1/3 cup cooking juices equals 334 calories, 9 g fat (3 g saturated fat), 86 mg cholesterol, 208 mg sodium, 18 g carbohydrate, 1 g fiber, 42 g protein. Diabetic Exchanges: 6 lean meat, 1 starch.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.