Cranberry Orange Clafoutis

Happy 12 Days of Christmas Desserts! This is a little passion project that I’ve been working on for the last month or so and I’m so excited to finally get to share these recipes with you! Over the next 12 days, I’ll be sharing a brand new dessert recipe every single day. From cakes to cookies to truffles, super-easy to project baking and everything in between, I’ve got you covered. I hope that you are as excited to try these recipes out as I am to share them with you.

Kicking us off, we’re going classic, because what is a good Christmas collection without cranberries? This cranberry orange clafoutis is maybe the most low-maintenance, high-reward dessert of the series. A clafoutis is a very traditional French custard-based dessert. It is most commonly associated with cherries, but is also a great way to show off any fruit in season. The batter is an egg-based custard that comes together in a blender in less than five minutes. It’s then poured over some sugared berries and baked until just set. That’s it! As Ina Garten would say “How easy is that?”. In my personal opinion, clafoutis are best served warm, but not piping hot, and with a dollop of whipped cream or creme fraiche.

Cranberry Orange Clafoutis

serves 6-8

Ingredients

1 cup whole milk

1/3 cup orange juice

3 eggs

1/2 cup + 2 tbsp granulated sugar, divided

1/2 cup all purpose flour

1/4 tsp kosher salt

1 tsp vanilla extract

12 oz fresh cranberries 

zest of 2 oranges

Procedure 

1. Grease a 9x9” baking dish with softened butter and set aside. Preheat oven to 375° F.

2. In a large bowl, combine 2 tbsp sugar with the zest of two oranges. Rub the zest into the sugar with your fingers until fragrant, then add the cranberries. Toss to coat and let sit for 5-10 minutes while you prepare the rest of the ingredients.

3. In a high speed blender, add milk, orange juice, eggs, 1/2 cup sugar, flour, salt, and vanilla. Blend on medium-high speed until everything is combined and mixture is smooth.

4. Pour the sugared berries into the bottom of the prepared baking dish and spread into an even layer. Pour the batter over the cranberries.

5. Bake for 30-35 minutes, until clafoutis is golden brown and custard is just set. Dust with powdered sugar and serve with sweetened whipped cream or ice cream.

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