Dessert & Baking

Cranberry Cinnamon Clafoutis



Ingredients for Cranberry Cinnamon Clafoutis

  • 1 cup dried cranberries
  • 1 cup tawny Port
  • 1/3 cup rye whiskey or brandy
  • 1/2 teaspoon cinnamon
  • 3 large eggs
  • 1 cup whole milk
  • 3/4 stick unsalted butter, melted
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1 teaspoon sugar mixed with
  • 1/8 teaspoon cinnamon



  • Preheat oven to 400 degrees with rack in upper third. Butter a 9-inch shallow baking dish.
  • In a small heavy saucepan, briskly simmer cranberries, Port, whiskey, and cinnamon, uncovered, stirring occasionally, until almost syrupy, 12 to 15 minutes. Pour into buttered baking dish.
  • In a blender, blend together eggs, milk, butter, sugar, flour vanilla, and salt. Pour over cranberries, then sprinkle with cinnamon sugar.
  • Bake until slightly puffed and set in center, about 35 minutes. Cool briefly on a rack before serving. Serve with vanilla ice cream or whipped cream