Tuesday, November 20, 2012

Easy Cranberry Souffle

Posted by Tina / 8 comments » / *Recipes, Casseroles, Sides

Need a new take on “Cranberry Sauce” this year?? Well this, my friends it JUST what the doctor ordered!

My Aunt Lynn introduced me to this recipe (shout out Auntie Lynn!!) and it’s a constant request for every Thanksgiving (and Christmas) meal!

Everyone LOVES it…

It’s is another one of those “let’s just ignore the calorie count on this one” recipes, but come on now… it’s THANKSGIVING. You could probably cut out some of the sugar in the cranberries to “lighten it up”, but hey, why fix something that ain’t broken??!

Now, this is FAR from your ordinary cranberry sauce outta a can (don’t get me wrong – i’m totally a fan of that!), but THIS is just so much more… it’s like a whole new level of greatness! This Cranberry Souffle could probably be more accurately described as a Cranberry Cobbler (or Crisp) because HELLO – it could pass for dessert people!

No joke, if you have leftovers (pshhh what are those?!), you could LEGIT heat it up and put a scoop of vanilla ice cream on top!

It. is. DE. LIGHT. FUL.

Add this to your menu & thank me later!

Don’t forget to check out my Thanksgiving Recipe Round-Up!

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Easy Cranberry Souffle

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Ingredients:

For the Cranberries:
3 cups fresh cranberries (12 ounce bag)
3/4 cup sugar
3/4 cup chopped walnuts (or pecans)

For the Topping:
3/4 cup melted butter (1 1/2 sticks)
3/4 cup sugar
3/4 cup flour
2 eggs, beaten

Directions:

For the Cranberries:
Preheat oven to 325ºF. Spray a 1 1/2 quart casserole dish with non-stick cooking spray. Wash cranberries and pick out any rotten ones. Place into prepared baking dish. Mix together the sugar and walnuts and sprinkle over the top of the cranberries. Gently shake dish to help spread out the sugar mixture.

For the Topping:
Mix together butter, sugar, flour, and eggs in a bowl and spread mixture evenly on top of cranberry mixture. Bake in preheated oven for 45 minutes, or until golden brown.

Source: Auntie Lynn Barbar

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8 Responses to “Easy Cranberry Souffle”

  1. 1

    Alaina @ Fabtastic Eats — November 20, 2012 @ 2:18 pm

    I love the sound of this! The crust on top already makes this so much better!

  2. 2

    Katie @ Blonde Ambition — November 20, 2012 @ 2:39 pm

    I have been looking for fun cranberry recipes all day! You read my mind!

  3. 3

    Erin @ Dinners, Dishes and Desserts — November 20, 2012 @ 5:40 pm

    Seriously, calories do not count on holidays! That is what they are for, right? This souffle looks incredible, way better than the ordinary sauce.

  4. 4

    Nancy — November 20, 2012 @ 9:37 pm

    WOW Tina!!! Looks and sounds delish!!!! Why didn’t we discuss this recipe today???? Was it s secret?? LOL

  5. 5

    Jennifer @ Peanut Butter and Peppers — November 21, 2012 @ 8:41 am

    Yummy! Looks delish!!!

  6. 6

    Ali | Gimme Some Oven — November 23, 2012 @ 11:32 am

    Oh MAN this looks good! Wish we could have done this yesterday!! 🙂

  7. 7

    Bianca @ Life Measures — November 26, 2012 @ 9:55 am

    I love it when a recipe calls for fresh cranberries!

  8. 8

    Tiffany — November 27, 2012 @ 9:33 pm

    Good thing I bought tons of cranberries to freeze and use throughout the year. My husband loves cranberries in everything: scones, sauce, salad, and anything else sweet i can plug it into.

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