This is now my new favourite cranberry holiday dessert. The tartness of the cranberries together with the sweetness of the maple syrup is sublime. You can make it in individual oven dishes or in a square 8 - inch pan. It can be served warm or at room temperature, topped with the whipped Chantilly cream. This is really yummy and not too sweet. Don't forget to garnish with some freshly grated orange zest!
INGREDIENTS:
For the Cranberry Pots:
12 ounces of fresh cranberries
1/3 cup plus 3 tablespoons of maple syrup
1/4 cup of water
1 tablespoon of freshly grated orange zest and more for garnishing
1 cup of all purpose flour
1 1/2 teaspoons of baking powder
1 large egg
1/2 cup salted butter
1 teaspoon pure vanilla extract
1 tablespoon of Grand Marnier
For the Chantilly Cream:
1 tablespoon of Grand Marnier
1/2 teaspoon of pure vanilla extract
2 tablespoons of granulated sugar
1 cup of heavy(whipping) cream
METHOD:
For the Cranberry Pots:
Preheat oven to 375F.
Butter 6 oven ramekins or an 8-inch square baking pan. Place ramekins or cake tin on a baking sheet to catch any drippings.
In a medium size pot over high heat, combine cranberries, maple syrup and water. Bring to a gentle boil and reduce to a simmer. Let it cook for about 5 minutes until the berries pop. Reserve about 1/2 cup and divide the rest of the cranberry sauce evenly among the buttered ramekins.
Meanwhile mix the flour and baking powder in a bowl. In another bowl, mix the egg, milk, orange zest,vanilla , Grand Marnier and melted butter. Stir in dry ingredients just until blended. The dough will be thick. Using an ice-cream scoop, divide batter among the ramekins.
Top with the remaining 1/2 cup of the cranberry sauce.
Bake for 25 minutes. (30 minutes if you are using a square cake pan).
For the Chantilly Cream:
In a cold bowl, add the cream, sugar and Grand Marnier and whip using a whisk attachment until soft peaks form. Do not over beat.
To Serve:
Serve warm or at room temperature with a dollop of the Chantilly cream, garnished with freshly grated orange zest.
