• 2 large cooking apples, eeled, cored and chopped
• 1 cup fresh cranberries
• 1/4 cup sugar
• 1/4 cup water
• 2 tablespoons brandy
• 1 teaspoon lemon juice
• 1/2 teaspoon ground cinnamon
• 1/4 ground nutmeg
• 2/3 cup all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large egs
• 3/4 cup sugar
• 1/3 cup water
• 1 teaspoon vanilla extract
• 1/3 cup ground walnuts
• 2 to 3 tablespoons powdered sugar
• 1 cup whipping cream
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• Garnishes; coarsely chopped walnuts, apple slices

Directions

Grease a 15 x 10 x 1-inch jellyroll pan.  Line bottom of pan with wax paper; grease wax paper.  Set aside.

Combine first 8 ingredients in amedium saucepan.  Cook over medium heat, stirring constantly, about 20 minutes or until cranberry skins po and liquid is absorbed.  Let cool completely.

combine flour, baking powder, and salt; set aside.  Beat eggs in a large mixing bowl at high speed of an electric mixer for about 2 minutes.  Gradually add 3/4 cup sugar, beating 5 minutes or until thick and pale.  Stir in 1/3 cup water and 1 teaspoon vanilla.  Gradually fold flour mixture and ground walnuts into egg mixture with a wire whisk.  Spread batter evenly i prepared pan.  Bake at 375 degrees for 12 minutes or until cake springs back when lightly touched in the center.

Sift powdered sugar in a 15 x 10 inch rectangle on a cloth towel.   When cake is done, immediately loosen from sides ofpan and turn out onto towel.  Peel off eax paper.  Starting at narow end, roll up cake and towek together; place, seam down, on a wire rack to cool. 

Unroll cake, spread with cranberry mixture,  Reroll cake without towek; place seam down, on serving plate.

Beat whipping cream, 1/2 teaspoon ground cinnamon, and 1 teaspoon vanilla at high speed until stiff peaks form.  Pipe over cake.  Garnish if desired.  Yield: 1 filled cake roll ( 5 to 6 servings)