8 tablespoons (1 stick or ½ cup) butter, room temperature
½ cup golden yellow sugar
1 egg, room temperature
1 teaspoon pure vanilla extract
For the orange sauce:
2 teaspoons cornstarch
2 teaspoons orange juice
2 tablespoons butter
½ cup golden yellow sugar
½ cup orange juice
⅓ cup orange liqueur
To serve:
premium whipped cream (see Serve section above for recipe)
whole cranberries for garnish
Takes ,
serves 8.
Instructions
Preheat oven to 375°F. Grease a 9 x 13-inch oven-safe glass casserole dish.
Prepare fruit mixture: Place cranberries in a large bowl, setting aside a couple for garnish. Sprinkle with sugar, flour and spices, then toss to combine. Add orange juice and orange liqueur and toss again. Pour fruit mixture into baking dish and sprinkle top with orange zest. Set aside.
Prepare cobbler topping: Mix flour, baking powder, spices and salt together in a small bowl. Using a hand mixer, blend butter, sugar, egg and vanilla until combined. Add flour mixture little by little to create a dense batter.
Drop dollops of cobbler batter onto fruit mixture, distributing it evenly over the surface. Transfer cobbler to oven and bake for 30 minutes. Cool for 10 minutes before serving.
Prepare the orange sauce: Stir cornstarch and 2 teaspoons of orange juice together in a small bowl to create a slurry. Set aside. Melt butter in a small saucepan over moderate heat. Add sugar, orange juice and orange liqueur, stirring until sugar dissolves. Bring to a boil, then reduce to simmer, stirring occasionally, for about 8 minutes. Add the slurry and heat until sauce thickens.
To serve: Place a spoonful or two of the cobbler on dessert plates. Drizzle with orange sauce and add a dollop of the premium whipped cream. Top with a fresh cranberry. Serve immediately.
Cranberry Cobbler
Ingredients
For the fruit mixture:
1 340 g bag cranberries (about 3 cups), rinsed
1 cup golden yellow sugar
¼ cup unbleached all-purpose flour
½ teaspoon ground cloves
½ teaspoon ground cinnamon
3 tablespoons orange juice
3 tablespoons orange liqueur
orange zest, about 1 teaspoon
For the cobbler topping:
⅔ cup unbleached all-purpose flour
¼ teaspoon baking powder
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon
pinch kosher salt
8 tablespoons (1 stick or ½ cup) butter, room temperature
½ cup golden yellow sugar
1 egg, room temperature
1 teaspoon pure vanilla extract
For the orange sauce:
2 teaspoons cornstarch
2 teaspoons orange juice
2 tablespoons butter
½ cup golden yellow sugar
½ cup orange juice
⅓ cup orange liqueur
To serve:
premium whipped cream (see Serve section above for recipe)
whole cranberries for garnish
Directions
Preheat oven to 375°F. Grease a 9 x 13-inch oven-safe glass casserole dish.
Prepare fruit mixture: Place cranberries in a large bowl, setting aside a couple for garnish. Sprinkle with sugar, flour and spices, then toss to combine. Add orange juice and orange liqueur and toss again. Pour fruit mixture into baking dish and sprinkle top with orange zest. Set aside.
Prepare cobbler topping: Mix flour, baking powder, spices and salt together in a small bowl. Using a hand mixer, blend butter, sugar, egg and vanilla until combined. Add flour mixture little by little to create a dense batter.
Drop dollops of cobbler batter onto fruit mixture, distributing it evenly over the surface. Transfer cobbler to oven and bake for 30 minutes. Cool for 10 minutes before serving.
Prepare the orange sauce: Stir cornstarch and 2 teaspoons of orange juice together in a small bowl to create a slurry. Set aside. Melt butter in a small saucepan over moderate heat. Add sugar, orange juice and orange liqueur, stirring until sugar dissolves. Bring to a boil, then reduce to simmer, stirring occasionally, for about 8 minutes. Add the slurry and heat until sauce thickens.
To serve: Place a spoonful or two of the cobbler on dessert plates. Drizzle with orange sauce and add a dollop of the premium whipped cream. Top with a fresh cranberry. Serve immediately.
Cranberry Cobbler
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Fresh cranberries tossed with sugar, orange juice and liqueur, then baked under a golden cobbler topping and served with a tangy orange sauce…
The winner of best new holiday dessert award goes to… this CRANBERRY COBBLER!
You heard it hear first, friends – this CRANBERRY COBBLER and its accompanying tangy orange sauce are especially fabulous. While testing the recipe and taking our first bites, the one comment that really made our eyes twinkle amidst the oohs and aahs was “This is going to go down as the best holiday dessert, ever!” We couldn’t agree more.
This recipe puts CRANBERRIES, a berry often associated with holidays like Thanksgiving, Hanukkah and Christmas, to good use. After all, what would our holiday tables be without a bowl of sweet and tangy CRANBERRY SAUCE to accompany a CROWN ROAST of PORK or a tender, juicy OVEN-ROASTED TURKEY? This recipe sheds new light on using these beloved berries for a sweet application. The next time you think about cranberries, remember this homemade dessert recipe. It’s superb!
We’ve posted this recipe in time for the holidays, so let’s share the joy with others. PIN it to a favourite Pinterest board. BOOKMARK the page so that you can share this LINK with others. Please also remember to post pics of our festive COBBLER recipe tagging us with #weekendatthecottage on your favourite socials like Facebook and Instagram. Thanks!
Now prepare to be amazed! Let’s make CRANBERRY COBBLER!
We crafted this recipe using fresh cranberries but frozen will work too.
INGREDIENTS
We’re going to break down the ingredients needed for this recipe into three parts; the fruit mixture, the cobbler topping and the orange sauce. We’ll accompany each of these sections with a dedicated photo of the ingredients needed for each. This first ingredient pic shows everything you’ll need for the fruit mixture. As you can see, the principal ingredient is fresh cranberries.
Cranberries and orange make a perfect holiday pairing.
CRANBERRIES AND ORANGE
The cranberry and orange flavourings pair perfectly in a cobbler, especially when enhanced with sugar and favourite spices. Although the recipe is written using fresh cranberries, frozen cranberries will work too; simply defrost them before you begin. We also developed the recipe to incorporate a favourite orange liqueur, Grand Marnier, or swap it out with an equal quantity of orange juice if you prefer. PRO TIP! The recipe calls for orange zest. Juicing the zested navel orange should yield enough orange juice both for the fruit mixture and the orange sauce. Don’t you love when recipes work to plan?!
The cranberry mixture is super easy to assemble.
FRUIT MIXTURE
Tossing up the fruit mixture for this homemade cobbler recipe is super easy and should only take three or four minutes. The first time we tested the recipe, I added the orange zest in with the cranberries before the toss and found it didn’t distribute throughout the fruit evenly. Make sure to follow our lead and sprinkle it over the fruit mixture after it’s transferred into the prepared baking dish. You’ll end up with a more pleasing result.
Nothing to see here; just the usual suspects from your dry pantry.
COBBLER TOPPING
This is the same cobbler topping we used to make both our PEACH and APRICOT COBBLERS with one exception; I swapped the granulated sugar for golden yellow sugar. This small change gives the CRANBERRY COBBLER a slightly darker, cake-like texture with caramel flavour notes. It’s still easy to make though; cream the butter and sugar, add the egg and vanilla, then add the dry mix bit by bit and whisk it up.
The topping is quite dense but will melt into the fruit mixture as the cobbler bakes.
Don’t be surprised by the density of the topping – its thickness allows you to spoon dollops onto the surface of the fruit mixture. It melts and evenly spreads into the cranberry filling as it bakes, creating a fabulous, almost pudding-like confection. Better still, cobblers aren’t fussy like a pie or cakes; this recipe is totally forgiving.
Try to distribute the topping evenly over the fruit.
EASY BAKE
Baking this dessert is just as easy as mixing the fruit and beating up the topping. Simply transfer the oven-safe baking dish into the oven for 30 minutes. No need to rotate at halftime or test for doneness; it works perfectly each and every time.
Give the cobbler 10 minutes to cool before serving.
Oh, one little side note; let it sit for 10 minutes after bringing it out of the oven. It’s so nice served warm.
Make the orange sauce while the cobbler cools.
ORANGE SAUCE
The orange sauce for this recipe happened thanks to our STICKY TOFFEE PUDDING RECIPE where we add a drizzle of salted caramel sauce right before serving. In this case, I worked up a sauce that has a rich, buttery, tangy orange flavour that pairs perfectly with the spiced cranberries.
Drizzle this tangy orange sauce on each portion but serve extra on the side too. It’s so good!
Take it from me, and all the people who were lucky enough to get a taste during the recipe testing days, it’s so delicious.
Adding a single fresh cranberry to each dessert is a festive touch.
SERVE
Make sure to watch the VIDEO created for this post to see how we suggest serving it. All you need to do is spoon the cobbler onto dessert plates, drizzle it with the orange sauce, and then add a dollop of our premium whipped cream instead of vanilla ice cream. What’s premium whipped cream? Simply add a tablespoon of golden yellow sugar to the 35% cream, followed by a splash of Grand Marnier and whip until medium peaks form. It’s a simple way of giving whipped cream a little extra burst of flavour. Give it a try!
Serve our CRANBERRY COBBLER with orange Grand Mariner sauce this holiday season!
8 tablespoons (1 stick or ½ cup) butter, room temperature
½ cup golden yellow sugar
1 egg, room temperature
1 teaspoon pure vanilla extract
For the orange sauce:
2 teaspoons cornstarch
2 teaspoons orange juice
2 tablespoons butter
½ cup golden yellow sugar
½ cup orange juice
⅓ cup orange liqueur
To serve:
premium whipped cream (see Serve section above for recipe)
whole cranberries for garnish
Directions
Preheat oven to 375°F. Grease a 9 x 13-inch oven-safe glass casserole dish.
Prepare fruit mixture: Place cranberries in a large bowl, setting aside a couple for garnish. Sprinkle with sugar, flour and spices, then toss to combine. Add orange juice and orange liqueur and toss again. Pour fruit mixture into baking dish and sprinkle top with orange zest. Set aside.
Prepare cobbler topping: Mix flour, baking powder, spices and salt together in a small bowl. Using a hand mixer, blend butter, sugar, egg and vanilla until combined. Add flour mixture little by little to create a dense batter.
Drop dollops of cobbler batter onto fruit mixture, distributing it evenly over the surface. Transfer cobbler to oven and bake for 30 minutes. Cool for 10 minutes before serving.
Prepare the orange sauce: Stir cornstarch and 2 teaspoons of orange juice together in a small bowl to create a slurry. Set aside. Melt butter in a small saucepan over moderate heat. Add sugar, orange juice and orange liqueur, stirring until sugar dissolves. Bring to a boil, then reduce to simmer, stirring occasionally, for about 8 minutes. Add the slurry and heat until sauce thickens.
To serve: Place a spoonful or two of the cobbler on dessert plates. Drizzle with orange sauce and add a dollop of the premium whipped cream. Top with a fresh cranberry. Serve immediately.
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