1
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.
Calories 263, Protein 5.4g, Carbohydrates 32.5g, Fat 13.5g, Fibre 3g, Sodium 81mg.
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.
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.