This is a nice and easy way to end a Thanksgiving meal for two, and it fulfills any craving for cranberries that was unmet by the main course and sides.
Servings: 2 generous servings
- 1/3 cup blanched, slivered almonds
- 6 tablespoons cool unsalted butter
- 2 cups fresh cranberries, picked over, washed and dried
- 2 tablespoons finely chopped crystallized ginger
- 1/3 cup granulated sugar
- 1/3 cup flour
- 1/3 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- Fat pinch sea salt
- Whipped cream, for serving (optional)
Preheat the oven to 300 degrees.
Spread the almonds in a baking dish. Toast for about 10 minutes, until crisp and very lightly browned. Let cool, then coarsely chop.
Increase the oven temperature to 375 degrees. Use 1 tablespoon of the butter to grease the bottom and sides of a 9-inch ovenproof skillet.
Combine the cranberries, ginger and granulated sugar in a bowl and toss to mix. Distribute evenly in the bottom of the skillet.
Cut the remaining 5 tablespoons of butter into small pieces. Combine them with the flour, brown sugar, almonds, cinnamon, cloves and salt in a medium bowl; mix thoroughly, then crumble evenly over the cranberries. Bake for 30 to 35 minutes or until the topping is crisp and the cranberries have softened; some will have burst.
Serve warm or at room temperature, with whipped cream, if desired.
From food writer Regina Schrambling.
Tested by Bonnie S. Benwick.
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