Weekend at the Cottage Recipes

CRANBERRY COBBLER

Fresh cranberries tossed with sugar, orange juice and liqueur, then baked under a golden cobbler topping and served with a tangy orange sauce…

Instructions

1) Preheat oven to 375°F. Grease a 9 x 13-inch oven-safe glass casserole dish.

2) Prepare fruit mixture: Place cranberries in a large bowl, setting aside a couple for garnish. Sprinkle with sugar, flour and spices, then toss to combine. Add orange juice and orange liqueur and toss again. Pour fruit mixture into baking dish and sprinkle top with orange zest. Set aside.

3) Prepare cobbler topping: Mix flour, baking powder, spices and salt together in a small bowl. Using a hand mixer, blend butter, sugar, egg and vanilla until combined. Add flour mixture little by little to create a dense batter.

4) Drop dollops of cobbler batter onto fruit mixture, distributing it evenly over the surface.

5) Transfer cobbler to oven and bake for 30 minutes. Cool for 10 minutes before serving.

6) Prepare the orange sauce: Stir cornstarch and 2 teaspoons of orange juice together in a small bowl to create a slurry. Set aside. Melt butter in a small saucepan over moderate heat. Add sugar, orange juice and orange liqueur, stirring until sugar dissolves. Bring to a boil, then reduce to simmer, stirring occasionally, for about 8 minutes. Add the slurry and heat until sauce thickens.

7) To serve: Place a spoonful or two of the cobbler on dessert plates. Drizzle with orange sauce and add a dollop of the premium whipped cream. Top with a fresh cranberry.

Serve immediately.

Watch the video on the Weekend at the Cottage YouTube Channel.