CRANBERRY COBBLER
This cobbler is perfectly delicious especially when served warm with a scoop of vanilla ice cream. Try it with other fruit (blueberries, rhubarb, or cherries). You can't go wrong with this easy recipe.
Provided by BOBBI SMITH
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 1h15m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Spray an 8-inch baking dish with cooking spray.
- Spread cranberries in the prepared baking dish and sprinkle with 1/4 cup sugar.
- Stir together remaining 1 cup sugar, flour, and melted butter in a bowl. Whisk eggs together in a separate bowl and stir into sugar-flour mixture until smooth. Pour over cranberries in the baking dish.
- Bake in the preheated oven until berries are bubbling and topping is lightly browned, about 1 hour.
Nutrition Facts : Calories 360.1 calories, Carbohydrate 46.9 g, Cholesterol 86.7 mg, Fat 18.6 g, Fiber 1.8 g, Protein 3.3 g, SaturatedFat 11.3 g, Sodium 138.9 mg, Sugar 32.6 g
CRANBERRY COBBLER
Take advantage of fresh cranberries while they're plentiful. This homey creation takes just minutes to make and would be a festive treat throughout the holiday season.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 55m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Butter a 10-inch cast-iron skillet. Stir together cranberries and 2 tablespoons sugar. In a large bowl, whisk together flour, baking powder, salt, and remaining 3/4 cup sugar. In a small bowl, whisk together milk and egg, then whisk in butter. Whisk milk mixture into flour mixture until combined.
- Pour batter into skillet and scatter cranberries on top. Bake until center springs back when lightly touched, 25 to 30 minutes.
Nutrition Facts : Calories 244 g, Fat 10 g, Fiber 1 g, Protein 3 g, SaturatedFat 6 g
HOLIDAY CRANBERRY COBBLER
For a change of pace from pumpkin pie, I prepare this merry berry cobbler at Christmas. Our children, grandchildren and great-grandchild all enjoy it.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-15 servings.
Number Of Ingredients 8
Steps:
- Combine pie filling and cranberry sauce. Spread in an ungreased 13x9-in. baking dish. In a large bowl, combine the cake mix, cinnamon and nutmeg; cut in butter until crumbly. Stir in nuts; sprinkle over fruit. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center of cake comes out clean. Serve warm with ice cream or whipped cream.
Nutrition Facts : Calories 382 calories, Fat 20g fat (9g saturated fat), Cholesterol 33mg cholesterol, Sodium 353mg sodium, Carbohydrate 48g carbohydrate (30g sugars, Fiber 2g fiber), Protein 4g protein.
CHERRY AND CRANBERRY COBBLER
Provided by Giada De Laurentiis
Categories dessert
Time 3h20m
Yield 8 servings
Number Of Ingredients 14
Steps:
- For the crust: Preheat the oven to 350 degrees F. Butter a 9-inch springform pan and line with parchment paper. Set aside.
- Combine the flour, polenta, powdered sugar, cinnamon, baking powder and salt in a medium bowl and stir together with a rubber spatula. Pour in the butter and stir until combined. Add three-quarters of the dough to the bottom of the prepared pan and press evenly into the bottom and 1/2-inch up the sides of the pan. Reserve the remainder of the dough for the top. Bake the crust just to set, 12 to 15 minutes.
- For the filling: Combine the cherries, cranberries, muscovado sugar, flour, orange zest and salt in a medium bowl, and stir to combine and coat evenly. Pour the filling into the crust and spread evenly, pressing gently to nestle into the crust. Drop dollops of the remaining dough randomly over the top of the cobbler. Bake until the filling is bubbly and crust and topping are golden brown, about 45 minutes. Allow to cool completely in the pan before releasing the sides and slicing into wedges. Serve with whipped cream or vanilla ice cream if desired.
TROPICAL CRANBERRY COBBLER
The sunny island flavors of pineapple and orange go so well with the tart cranberries in this Hawaiian-inspired dessert. A scoop of vanilla ice cream makes it a creamy treat. -Jeanne Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Desserts
Time 4h20m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a greased 6-qt. oval slow cooker, layer cranberries, pineapple and 3/4 cup coconut. In a bowl, mix marmalade, brown sugar and melted butter; spoon evenly over fruit., In a large bowl, combine first 7 topping ingredients; beat on low speed 1 minute. Beat on medium 2 minutes. Pour over filling., Cook, covered, on low until top springs back when lightly touched, about 4 hours. Turn off slow cooker. Remove insert; let stand 15 minutes before serving. If desired, serve with whipped cream. Sprinkle with toasted coconut.
Nutrition Facts : Calories 514 calories, Fat 22g fat (13g saturated fat), Cholesterol 98mg cholesterol, Sodium 508mg sodium, Carbohydrate 78g carbohydrate (59g sugars, Fiber 2g fiber), Protein 5g protein.
HOLIDAY CRANBERRY SALAD
This tangy fruit salad is perfect with turkey or ham, and has always been on our holiday table. With real whipped cream, walnuts, and pineapple, it's a treat you'll always want to make for the holidays.
Provided by Chandell
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes
Time 2h15m
Yield 8
Number Of Ingredients 6
Steps:
- In a large bowl, stir together the cranberries, pineapple (with juice) and sugar. Let stand for about an hour, to let sugar dissolve, and then pour the mixture into a strainer over a bowl. Let drain, covered, in the refrigerator for at least two hours, or overnight. (Note: The drippings make a wonderful cranberry punch, when mixed with lemon-lime soda!)
- Before serving, whip the cream until soft peaks form. (You can sweeten the whipped cream with a little sugar, if desired.) In a large bowl, mix together the cranberry mixture, walnuts and marshmallows. Fold in the whipped cream and store in refrigerator until serving.
Nutrition Facts : Calories 497.7 calories, Carbohydrate 79.2 g, Cholesterol 40.8 mg, Fat 20.7 g, Fiber 3.5 g, Protein 3.3 g, SaturatedFat 7.8 g, Sodium 28.8 mg, Sugar 69.3 g
CRANBERRY APPLE COBBLER
This is an awesome autumn or holiday dessert and simple to prepare. The cobbler is outstanding served with vanilla ice cream. When ready to serve, put a big scoop on top of each bowl of warm cobbler. Yum!
Provided by Stoblogger
Categories Dessert
Time 50m
Yield 1 cobbler, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. Spray the bottom and sides of a 9"X13" baking dish with cooking spray.
- In a small bowl combine cornstarch, brown sugar, cinnamon, cloves, and ginger.
- Using 1/2 a can of biscuits, pull apart the layers and haphazardly distribute a single layer across the bottom of the baking dish.
- In a large bowl, combine cranberries, apples, vanilla, and the brown sugar mixture. Mix evenly and pour half the mixture onto the biscuits in the baking dish.
- Create another thin layer of biscuits on top of the cranberries/apples with the other 1/2 can of biscuits. Then pour the remainder of cranberries and apples into the dish.
- Create a top crust by laying on the remaining can of biscuits that have been separated into layers.
- Sprinkle with sugar, dot generously with butter bits, and bake for 20 to 30 minutes on middle rack until top is golden. Check the center, going all the way to the bottom for doughy spots. If the center is not done, cover the top with a loose sheet of aluminum foil and bake an additional 10 to 15 minutes on 350°.
- If you don't like a lot of dough in the cobbler, use only one can of biscuits to create a top crust only. Or create a bottom and top crust, be creative and make it your own.
Nutrition Facts : Calories 430.1, Fat 14.4, SaturatedFat 5.9, Cholesterol 16.8, Sodium 358.2, Carbohydrate 73.8, Fiber 4, Sugar 45.6, Protein 4
CRANBERRY COBBLER
Provided by Jim Meehan
Categories Gin Alcoholic Brunch Cocktail Party Thanksgiving Cocktail Cranberry Sherry Fall Winter Party Bon Appétit Drink
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Bring sugar and 3/4 cup water to a boil in a medium saucepan; stir until sugar is dissolved. Remove from heat. Pour off all but 1 cup simple syrup; refrigerate remaining syrup for another use.
- Heat syrup in pan almost to a boil; reduce heat to medium. Add cranberries and simmer until they just begin to burst, 2-3 minutes. Let cool in syrup.
- Place 2 tablespoons drained cranberries and 6 tablespoons cranberry syrup in a large pitcher. Add lemon wedges and orange slices. Using a muddler or wooden spoon, vigorously mash fruit. Stir in gin and Sherry. Let steep for 5 minutes.
- Strain into a medium pitcher. Fill 3 glasses with crushed ice. Pour half of mixture into a cocktail shaker. Fill with ice; shake vigorously for 10 seconds. Strain into prepared glasses, then mound with more crushed ice. Garnish each with a mint sprig and 3 cranberries. Repeat to make 3 more cocktails.
CRANBERRY COBBLER
I've not tried this recipe, but it looks like something my Grandma used to make. I am thinking of trying it on Thanksgiving. Adapted from mrfood.com
Provided by kittycatmom
Categories Dessert
Time 1h10m
Yield 1 9" pie, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F Coat a 9" deep-dish pie plate with nonstick cooking spray then spread cranberries over the bottom. Sprinkle with 3/4 cup sugar and the walnuts; stir with a spoon until evenly combined then flatten mixture with the spoon.
- In a large bowl, beat eggs until fluffy. Gradually add remaining 3/4 cup sugar then gradually add in the flour, mixing well. Slowly beat in butter until thoroughly combined and smooth then spread batter over cranberries.
- Bake 55 minutes, or until entire crust is brown. Serve hot or cold.
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CRANBERRY COBBLER - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
Cuisine AmericanCategory DessertServings 8Total Time 50 mins
- Combine cranberries, water, and sugar in a saucepan on top of the stove and bring to a boil for 2 minutes stirring so they don't stick. The cranberries will begin to pop and sugar should be melted. Remove from heat and set aside.
- This is made in a 9 x 13 baking dish. Melt the butter in the dish either in the microwave or the oven. In a mixing bowl whisk together the flour, baking powder, sugar, milk and almond extract. Pour the flour mixture in the baking dish on top of the melted butter and kind of spread out.
- Cranberries should have soaked up the water by this time. Drop spoonfuls of cranberries on top of the flour mixture. Sprinkle nuts on top of cranberries. Bake in preheated 400 degree oven for 35 to 40 minutes until nice and brown on top. Makes 8 to 10 servings. Enjoy with ice cream or whipped cream on top.
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