This is a more common recipe than I thought – this version is adapted from Laurie Colwin's More Home Cooking.
Total Time:
Prep:
Cook:
1.
Preheat the oven to 350°F.
1.
Preheat the oven to 350°F.
2.
Butter a pie plate or cast iron skillet and spread the cranberries and nuts over the bottom. Sprinkle evenly with 1/2 cup of the sugar.
2.
Butter a pie plate or cast iron skillet and spread the cranberries and nuts over the bottom. Sprinkle evenly with 1/2 cup of the sugar.
3.
In a medium bowl, stir together the sugar, eggs, butter, orange zest (if you’re using it) and the vanilla.
3.
In a medium bowl, stir together the sugar, eggs, butter, orange zest (if you’re using it) and the vanilla.
4.
Stir in the flour and salt and spread the batter gently over the cranberries (don’t worry if you don’t make it quite to the edges).
4.
Stir in the flour and salt and spread the batter gently over the cranberries (don’t worry if you don’t make it quite to the edges).
5.
Bake for 35-40 minutes, until golden and crusty on top, and bubbly around the edges.
5.
Bake for 35-40 minutes, until golden and crusty on top, and bubbly around the edges.
6.
Serve warm, in wedges, with vanilla ice cream.
6.
Serve warm, in wedges, with vanilla ice cream.
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