Tuesday, January 1, 2013

Easy Cranberry Souffle

This was the other side I brought for Christmas.

Recipe and picture from My Life as a Mrs.


For the Cranberries:
3 cups fresh cranberries (12 ounce bag)
3/4 cup sugar
3/4 cup chopped walnuts (or pecans)
For the Topping:
3/4 cup melted butter (1 1/2 sticks)
3/4 cup sugar
3/4 cup flour
2 eggs, beaten


For the Cranberries:
Preheat oven to 325ºF. Spray a 1 1/2 quart casserole dish with non-stick cooking spray. Wash cranberries and pick out any rotten ones. Place into prepared baking dish. Mix together the sugar and walnuts and sprinkle over the top of the cranberries. Gently shake dish to help spread out the sugar mixture.
For the Topping:
Mix together butter, sugar, flour, and eggs in a bowl and spread mixture evenly on top of cranberry mixture. Bake in preheated oven for 45 minutes, or until golden brown.
Ok, so I only have one square dish, and it was used for the sweet potatoes. I used one of those rectangle, tall casserole dishes, which I think sort of messed up the topping. It was still delicious, but there was equal parts topping to cranberry, which was just....a lot. As the originator mentions in the recipe, though, toss a scoop of vanilla ice cream on top of this "side" dish, and it makes a killer dessert, too. I will definitely make this again....in the correct dish. 

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