Cranberry gratin

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10 min


6 to 8 servings

* PLUS Baking Time: 55 minutes


  • 4 cups fresh or frozen cranberries
  • 100-g pkg ground almonds , about 1 cup
  • 3/4 cup granulated sugar
  • 1/2 cup store-bought fine, dry bread crumbs
  • 1/2 cup 35% cream
  • 2 eggs
  • 1 tsp finely grated lime zest , or lemon zest
  • 1 tsp vanilla
  • 1/2 tsp almond extract
  • icing sugar , optional
  • vanilla ice cream , optional


  • Preheat oven to 350F (180C). Place a 9-inch (2.5-L) square baking dish or pie plate on a rimmed baking sheet. Pour fresh or frozen cranberries into dish. Place almonds, sugar, bread crumbs, cream, eggs, lime peel, vanilla and almond extract in a food processor. Whirl until evenly mixed, scraping down side as necessary. Scrape mixture over cranberries, spreading to evenly cover. It’s OK if a few cranberries are poking through.
  • Bake in centre of preheated 350F (180C) oven until top is dark golden and a knife tip inserted into centre comes out clean, 55 to 60 minutes. Remove from oven. Great warm or at room temperature with a dusting of icing sugar and vanilla ice cream. Leftovers will keep well in the refrigerator overnight.

Nutrition (per serving)

  • Calories
  • 263,
  • Protein
  • 5.4 g,
  • Carbohydrates
  • 32.5 g,
  • Fat
  • 13.5 g,
  • Fibre
  • 3 g,
  • Sodium
  • 81 mg.

Anna Olson’s fabulous new book, Sugar: Simple Sweets and Decadent Desserts (Whitecap), doesn’t overdose on the sweet stuff. In fact, this gratin, a cross between cake and bread pudding, is tart, a perfect ending to a rich Thanksgiving dinner.

Elegant option

Prepare gratin as above, but divide cranberries and batter among 8 custard cups, small souffle dishes or ramekins that will hold about 5 oz (150 mL) each. Bake in centre of preheated 400F (200C) oven 25 to 30 minutes. Then brush warm tops with a little melted apricot jam (removing any chunks) for a fruity glaze.