My sisters and I have a love for all things cranberry. I even love the cranberry ‘sauce’ that you must carefully remove from its can so that it retains that perfect can shape. With the holiday season about to be in full swing, I’m already planning which family get-together (or rare weekend at home) can be an excuse to make one of my favorites. This Christmas Cranberry Cobbler is the perfect combination of tart cranberries and a sweet cobbler topping. It’s great by itself or topped with a couple of scoops of your favorite vanilla ice cream. I’ve even been known to eat it for breakfast….cranberries are fruit, after all. ~Tracy
- 2 12 oz. bags of fresh cranberries
- ½ c. + 2 T. granulated sugar
- ½ c. packed brown sugar
- zest from 2 med. oranges
- juice from 2 med. Oranges
- 2 tsp. Corn starch
Ingredients for topping:
- 1 ½ c. all-purpose flour
- ⅓ c. brown sugar
- ⅓ c. granulated sugar
- ½ tsp. cinnamon
- 1 ½ tsp. Baking powder
- ½ tsp salt
- 1 stick butter
- ⅓ c. boiling water
Ingredients for sprinkle on top:
- ¼ tsp. Cinnamon
- 1 T. granulated sugar
- Rinse cranberries and transfer to a large mixing bowl.
- Add orange zest and juice to cranberries. Stir in sugar, brown sugar, and cornstarch and combine the entire mixture. Set cranberries aside.
- In a separate medium mixing bowl for topping, combine flour, cinnamon, both sugars, salt, and baking soda.
- Chop the butter into small pieces and use a pastry cutter to combine it with the flour mixture until all is crumbly.
- Add boiling water and mix with the flour mixture until forms a thick doughish batter.
- Spoon the cranberries in a 9×13 casserole dish that you have sprayed with cooking spray. Be sure to transfer all of the juices.
- Dollop spoonsful of the batter over the top of the cranberries covering the top.
- Combine the ¼ tsp. of cinnamon and the tablespoon of sugar and sprinkle evenly over the top of the batter.
- Bake in a preheated oven at 375 for approximately 40 minutes.
- Allow to stand and thicken for approx. 15 minutes before serving.