Another December, and I have cranberries leftover in my fridge from Thanksgiving.
It’s almost like I’ve done it on purpose…
This year, we have Cranberry Orange Cobbler to the rescue! In the past, I’ve made Cranberry Ginger Shrub, Cranberry Cheese Danishes, and Cranberry Rosemary Bars with my “accidental” leftover cranberries.
This year, I combined half a bag of leftover cranberries with a few rogue mandarin oranges from my fridge, and ended up with the easiest, most rewarding dessert, snack, or breakfast.
If you’re on the gluten-free track like I am, use your favorite gluten-free flour for this. (I’ve been using Bob’s Redmill).
Maybe I’ll buy more cranberries so I can make my Mom’s Cranberry Nut Bread this winter season. Stay tuned!
Ingredients involved:
Toss the cranberries in sugar.
Mix the dry ingredients and wet ingredients.
Dry meets wet.
Place batter in buttered skillet. Add the sugared cranberries on top.
BAKED!
Serve it warm.
It’s great with vanilla ice cream…or whipped cream…
Garnish with a rosemary sprig! Enjoy!
Cranberry Orange Cobbler
recipe slightly adapted by Everyday Food Magazine
makes 6-8 servings
- 6 tablespoons salted butter, melted, plus more for skillet
- 1 1/2 cups cranberries
- 3/4 cup plus 2 tablespoons sugar, divided
- 1 tablespoon fresh orange zest
- 1 cup all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 1 large egg
Preheat oven to 350 degrees. Butter a 10-inch cast-iron skillet. Stir together cranberries and 2 tablespoons sugar. In a large bowl, whisk together flour, baking powder, salt, and remaining 3/4 cup sugar. In a small bowl, whisk together milk and egg, then whisk in butter and orange zest. Whisk the milk mixture into the flour mixture until combined.
Pour the batter into the skillet and scatter the cranberries on top. Bake until the center springs back when lightly touched, 25 to 30 minutes.
