My Sister-in-law is always looking for new recipes that have cranberries in them. When I came across this one in Southern Lady, I quickly tore it out to post so Janece could spend her week playing mah jong instead of combing through magazines. Janece, this one is for you. BTW, just got back from Trader Jo’s. If you have not tried their pumpkin butter, do so, it is so good. Also bought their frozen pumpkin bread pudding. If we have unexpected company I can quickly bake it and add cream sauce and wa-la….instant Autumn dessert.
4 1/2 cups fresh cranberries
2/3 cup sugar
1 tables four
1 tablespoon finely grated orange zest
2 teas cinnamon
1 teas nutmeg
For the filling, combine the cranberries, sugar, flour, orange zest, cinnamon and nutmeg in a bowl and mix lightly. Spoon into a 1 1/2 qt greased baking dish.
Topping
1 1/2 cups flour
3 tables sugar
2 1/4 baking powder
2 teas finely grated orange zest
2 teas cinnamon
1/2 teas salt
6 tables unsalted butter, chilled, cut into 1/2″ pieces
3/4 cup heavy cream
1 tables sugar
Mix the flour, 3 tables sugar, baking powder, orange zest, cinnamon and salt into a bowl. Cut in the butter until the mixture resembles coarse crumbs .Use 2 forks or a pastry blender. Add the cream and mix just until mixture forms a soft dough.
Shape into biscuits with biscuit cutter or using the top of a drinking glass (dipping the glass in flour helps release the dough onto the baking sheet). 2″ in diameter and 1/2″ thick. Arrange over the cranberries. Sprinkle with 1 tables sugar.
Bake at 375 for 30-40 minutes or until bubbly and golden brown. Serve with walnut cream or ice cream.
Walnut Cream
1 cup whipping cream
1 tables sugar
1 teas vanilla
1/4 cup finely chopped walnuts
For the walnut cream, beat the whipping cream in a bowl with mixer until soft peaks form. Add the sugar and vanilla gradually, beating until the peaks hold their shape. Fold in the walnuts. Chill until serving time.
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Chocolate Castles as wel 