Cranberry Orange Clafoutis is a seasonal delicious dessert with tart cranberries that is just so simple to make! The batter can be put together quickly in a blender or whisked in a bowl by hand.
Clafoutis is a baked French dessert that is made with different berries and black cherries. The berries are placed into the bottom of a baking pan and covered with a flan type batter. It is best served warm with some whipped cream or vanilla ice cream.
Cranberry Orange Clafoutis is a great way to create a special dessert with very little effort. If you are a fan, check out Blueberry Clafoutis, Cherry Clafoutis and Peach Clafoutis.
If you have extra cranberries left over you might want to make another cranberry dessert. Check out Cranberry Orange Ricotta Cake,,Cranberry Gingerbread Cake , and Cranberry Orange Kitchen Sink Cookies.
SOME THINGS TO KNOW:FAQ’S
INGREDIENT TIPS:
- Fresh, free-range eggs tend to have a richer flavor and color. Make sure they are at room temperature before using them as this helps in achieving a smoother batter.
- Use organic, fresh oranges for juicing and zesting. The zest contains oils that are packed with flavor, so ensure you only grate the orange part and avoid the bitter white pith.
- Always rinse and pick through cranberries to remove any stems or shriveled ones. If fresh cranberries are out of season, frozen ones can be used as a substitute. Just be sure to thaw and drain any excess water before using them. Read How to Choose Cranberries and Keep Them Fresh.
SPECIAL EQUIPMENT NEEDED:
- 9″ x 13″ Baking Dish: This can be a round, oval, or rectangular ceramic or glass dish.
- Blender: Used for combining the wet ingredients and ensuring a smooth batter. If you don’t have a blender, an electric hand mixer or even hand whisking can serve as a substitute.
- Zester or Microplane: Needed for getting fine shreds of orange zest without the bitter white pith. If you don’t have a zester, the small side of a box grater can work.
- Citrus Juicer: This can help you extract the most juice out of your orange with minimal effort.
- Rubber Spatula: Helpful for scraping down the sides of the blender or mixing bowl, helping you to incorporate all ingredients.
- Cooling Rack: Allows the clafoutis to cool evenly and prevents condensation on the bottom of the baking dish.
SUBSTITUTIONS:
- Whole milk can be substituted with half and half for a richer flavor. You could also use almond milk, coconut milk or oat milk for a dairy-free option.
- Granulated sugar can be substituted with light brown sugar, turbinado sugar, cane sugar or coconut sugar.
- Vanilla bean paste can provide a richer vanilla flavor than vanilla extract and visible vanilla specks.
- You can use frozen cranberries if fresh ones are out of season or unavailable. Thaw and drain excess water before using.
HOW TO STORE CRANBERRY ORANGE CLAFOUTIS:
- The clafoutis can be refrigerated for up to 3-4 days. Place the clafoutis in an airtight container or wrap it well with plastic wrap or aluminum foil.
- You can store the clafoutis in the freezer for up to 2-3 months.Wrap it in plastic wrap, then again in aluminum foil or place it into a freezer safe zip-top bag. This double layer helps prevent freezer burn.
- Let the clafoutis thaw overnight in the refrigerator or at room temperature for several hours.
HOW TO REHEAT CRANBERRY ORANCE CLAFOUTIS:
- To reheat the clafoutis in the oven, preheat the oven to 350°F (175°C). Place the clafoutis on a baking sheet and warm for 10-15 minutes or until heated through.
- To reheat the clafoutis in the microwave, place a slice on a microwave-safe plate and heat on medium power in 20-second intervals until warmed through.
Add the milk, sugar, eggs, vanilla extract, orange juice, orange zest, flour and salt to a blender. You can also whisk these ingredients together in a large bowl if you do not have a blender.
Blend until the batter is thoroughly mixed and smooth.
Coarsely chop ½ cup of the cranberries. Leave the remainder of them whole. Add the cranberries to the bottom of the prepared baking pan. Spread them out evenly.
Pour the batter over the cranberries. Bake for 40- 50 minutes until the top of the clafoutis is golden brown and it is completely firm.
Cranberry Orange Clafoutis
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Ingredients
- 1 ¼ cup whole milk
- 2/3 cup sugar (granulated)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon fresh orange juice
- 1 teaspoon grated orange zest
- 1 cup all purpose flour
- ¼ teaspoon salt
- 1 ½ cups fresh cranberries, divided
Instructions
Preheat your oven to 350 degrees. Butter or grease a 9 x 13 inch baking dish. You can also spray it with cooking spray.
Add the milk, sugar, eggs, vanilla extract, orange juice, orange zest, flour and salt to a blender. You can also whisk these ingredients together in a large bowl if you do not have a blender.
Coarsely chop ½ cup of the cranberries. Leave the remainder of them whole.
Add the cranberries to the bottom of the prepared baking pan. Spread them out evenly.
Pour batter over the cranberries.
Bake for 40- 50 minutes until the top of the clafoutis is golden brown and it is completely firm.
This is best served warm with ice cream or whipped cream.
