Cranberry Clafoutis

Cranberries are fascinating. No really they are. Wet harvesting is a topic alone worth much discussion. How about the label "Superfruit"? Now that is a heavy burden to bare but the Cranberry delivers the goods in a nutrient dense and somewhat tart manner.

mobile-close-yellow
Resources

Cranberry Clafoutis

share

Cranberries are fascinating. No really they are. Wet harvesting is a topic alone worth much discussion. How about the label "Superfruit"? Now that is a heavy burden to bare but the Cranberry delivers the goods in a nutrient dense and somewhat tart manner.

Pronounced kläfo͞oˈtē, Clafoutis is regarded as France’s best kept secret. At least by me. This is a remarkably simple desert preparation of the Cranberry which can also be served dried (the Crasin), preserved (Cranberry Sauce) or baked into any number of whole grain rich treats. Cranberry are often frozen as the method of wet harvesting negates the use of fresh but they are available and I highly recommend trying them if you can.

Cranberry Clafoutis (yields approximately 132 4oz servings)

Ingredients:

  • 10 cup cranberries frozen or fresh
  • 30 eggs
  • 9 cups honey
  • 5 cups milk
  • 5 cups nonfat yogurt plain or vanilla
  • Flour (1/2 cup)

Directions: Preheat oven to 350 degrees. Arrange the Cranberries in the bottom of 4 lightly greased 2 inch hotel pans. Whisk the remaining ingredients together and gently pour over the Cranberries. Bake 30-40 minutes until golden.