This cranberry cinnamon clafoutis gives tough competition to the traditional French clafoutis dish made with black cherries.
Cranberry Cinnamon Clafoutis
Servings
6 Servings
Ingredients
- 1 cup dried cranberries
- 1 cup tawny port
- 1/3 cup whiskey or brandy
- 1/2 teaspoon cinnamon
- 3 large eggs
- 1 cup whole milk
- 3/4 stick unsalted butter melted
- 1/2 cup sugar
- 1/3 cup all-purpose flour
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon sugar mixed with 1/8 teaspoon cinnamon
Instructions
- Preheat oven to 400 degrees with rack in upper third. Butter a 9-inch shallow baking dish.
- In a small heavy saucepan, briskly simmer cranberries, Port, whiskey, and cinnamon, uncovered, stirring occasionally, until almost syrupy, 12-15 minutes. Pour into buttered baking dish.
- In a blender, blend together eggs, milk, butter, sugar, flour vanilla, and salt. Pour over cranberries, then sprinkle with cinnamon sugar.
- Bake until slightly puffed and set in center, about 35 minutes.
- Cool briefly on a rack before serving. Serve with vanilla ice cream or whipped cream
- Source: uscranberries
It looks prettier in the picture 😀
Why does it show fresh cranberries when the recipe calls for dried cranberries? Would love to use fresh.