Thursday, December 21, 2006


(adapted 20 years ago from Elizabeth's in Northville)
2 (12 ounce) bags washed and stemmed cranberries
1 1/4 cups sugar
1 cup fresh orange juice
zest of 2 oranges
Streusel topping:
1/2 cup brown sugar
1/2 cup flour
1/2 cup chopped walnuts or pecans
1/4 cup hard unsalted butter
Combine cranberries, sugar and orange juice in saucepan. Simmer until cranberry skins pop. Cook 7 to 10 minutes, just until tender (don't let them lose their shape.) Add orange zest.
Knead ingredients for streusel topping until coarse crumb-like. Empty cranberry mix into 9 x 13 casserole or pan. When cool, cover with topping.
When ready to serve, pop under broiler for about one minute or until browned.
Serve with a heaping mound of vanilla or ginger ice-cream.
(serves 6-8)

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