Thanksgiving is fast approaching and with it, all things cranberry. SWEETTABLESCAPES is on the lookout for some seasonal and delicious recipes including this autumn staple. We love the deep red color and the tangy taste of cranberries. Here are two recipes we found that are delicious, easy (the clafoutis is really a pancake batter poured over cranberries) and festive (the frozen cookies can be made in advance and served at a moment’s notice for last minute guests over the holidays!!)
Cranberry Roll-Up Freezer Cookies (from Tammys Recipes.com)
Yield: About 3 dozen small cookies
Cookie Dough Ingredients:
1/2 cup (1 stick) butter, softened
3/4 cup sugar
1 teaspoon vanilla
2 cups flour
1/4 teaspoon salt
1 1/2 teaspoons cardamom, optional
Cranberry Filling Ingredients:
2 cups fresh cranberries, rinsed
1/4 cup sugar
1/2 cup water, divided
1 1/2 tablespoons cornstarch
1 teaspoon orange zest, optional
1. In a mixing bowl, cream together the butter and sugar. Add egg and vanilla, stir well.
2. In a separate bowl, combine flour, salt, and cardemom (if using). Add to creamed mixture and mix well. Divide dough in half and wrap each piece in plastic wrap. Refrigerate for 2 hours or up to 2 days.
3. Mix 1/4 cup of water with the cornstarch and set aside. Put remaining cranberry filling ingredients into a saucepan and heat on medium heat, stirring, until berries are popped. Add water/cornstarch mixture and continue heating and stirring until mixture is a thickened chunky cranberry sauce. Set aside to cool.
4. On a clean surface, sprinkle confectioner’s sugar and roll each half of the dough into a 12×7-inch rectangle. Spread half of the cranberry mixture on each rectangle, to within 1 inch of the edges.
5. Roll dough gently, starting at one of the 12-inch (wide) sides (rather than at the 7-inch ends). Pinch edge and ends to seal. Carefully transfer each log to a sheet of waxed paper and wrap, securing with masking tape. Wrap each log in foil. Place in freezer for at least 1 day and up to 4 months.
6. When ready to bake cookies, remove from freezer and slice frozen logs into 1/3-inch slices using a sharp knife. Place frozen slices on greased cookie sheets and bake 15-20 minutes at 400 degrees, until done. (Edges will be only slightly browned, if at all.) Remove from cookie sheet after about 5 minutes and place on wire racks to cool.
As you know, SWEETTABLESCAPES has a weakness for all things French and especially clafoutis, which is usually a summer dessert and traditionally made with cherries. But Martha Stewart has come up with a perfect-for-fall version which is also delicious.
Cranberry Clafoutis Cups (from Martha Stewart.com)
- 3 cups fresh cranberries
- 1 1/2 cups cranberry juice cocktail, or water
- 6 large eggs
- 1 cup granulated sugar, plus more for sprinkling
- 6 tablespoons all-purpose flour
- 1 cup milk
- 3/4 cup heavy cream
- 3/4 teaspoon pure vanilla extract
- Preheat oven to 400 degrees. Butter six 1-cup custard cups or a 9-inch oven-proof baking dish.
- In a small saucepan, combine the cranberries and cranberry juice cocktail. Bring to a simmer and cook over very low heat for 5 minutes. Drain, reserving cranberries and juice separately. Return the juice to the saucepan and boil until reduced to 1/4 cup, about 8 minutes.
- Combine the eggs, sugar, flour, milk, cream, and vanilla in a blender and blend at high speed until smooth. Stir in the reduced cranberry liquid.
- Divide the cranberries evenly between the prepared dishes. Pour the custard mixture over the berries, and sprinkle with cinnamon. Sprinkle with sugar. Bake until custard is puffed and golden, 40 to 45 minutes. Serve hot or warm.