Cranberry-Apple Shortcakes

 

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

• 1 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.)
• 2 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.
• 3 Bake 10 to 12 minutes or until golden brown. Split shortcakes horizontally. Fill and top shortcakes with filling. Top with whipped topping.