If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Pro tip: Make this compote to serve over pork tenderloin for dinner, and save the rest for a quick breakfast topper in the AM. Alternatively, make this as your birthday cake. No? Just me? Bye. —Kendra Vaculin
For the Dutch baby:
- 3 tablespoons butter
- 4 eggs
- 1 cup milk
- 1 cup flour
For the compote:
- 1 bag cranberries (8 ounces) fresh or frozen
- 1 tablespoon minced orange zest
- juice of one orange
- 1/3 cup sugar
- Pinch each of cinnamon and ground cloves
- Place butter in a 10-inch cast iron skillet and set it in a 425° F oven. While the butter melts, mix the eggs at high speed in a blender for one minute. With the blender still running, gradually add the milk, and then the flour, continuing to blend for 30 seconds after everything has been added.
- Remove pan from oven and pour in the egg mixture. Bake until puffy, 20 to 25 minutes.
- While baking, assemble compote (or heat it up from the fridge, since yesterday you ate it on pork. Just me? Okay, bye). Heat all of the ingredients in a 3- or 4-quart saucepan over medium heat until sauce thickens and some of the berries burst, about 10 to 15 minutes.
- Slice the Dutch baby and spoon the compote over. Gobble.
- This recipe is a Community Pick!