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


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


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