Best Cranberry Dutch Baby Recipes

DUTCH BABY WITH CRANBERRY-ORANGE COMPOTE

Steps:

• For the compote: In a heavy saucepot, add half of the cranberries and the honey. Cook over medium-low heat until the cranberries have broken down, 5 to 7 minutes. Stir in the vanilla and the remaining cranberries; cook for another 2 minutes. Off the heat, fold in the orange segments. Let cool. Serve at room temperature.
• For the Dutch baby: Preheat the oven to 450 degrees F.
• In a mixing bowl, combine the eggs, milk, flour, shortening, sugar and salt. Whisk until the ingredients are thoroughly combined and the batter is smooth and creamy.
• Place an 8-inch cast-iron skillet in the oven for 8 minutes to get hot. Carefully remove the skillet from the oven and add 1 tablespoon of the butter, swirling to coat the pan evenly. Pour one-quarter of the batter into the hot pan and return to the oven. Bake until golden brown, 15 to 20 minutes. Serve with a 1/4 cup of the compote, and dust with powdered sugar. Repeat with the remaining butter and batter.

CRANBERRY DUTCH BABY

Steps:

• Mix butter, sugar, and five-spice together in a small bowl. Refrigerate until firm but spreadable.
• Combine cranberries, sugar, orange juice, and cinnamon stick in a medium saucepan. Bring to a boil; reduce heat and simmer until berries burst and sauce has reduced, about 20 minutes.
• Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Place a 9-inch cast iron skillet inside to heat up.
• Remove cranberry sauce from heat, discard cinnamon stick, and let cool.
• For the batter, combine milk, flour, eggs, sugar, salt, and almond extract in a blender. Blend until smooth and frothy, about 30 seconds.
• Carefully remove the piping-hot cast iron pan from the oven. Immediately drop in unsalted butter. Dollop 1/4 cup cranberry sauce over the bottom and pour batter on top; do not stir.
• Return to the oven and bake until center is puffed and edges are dark and crispy, about 20 minutes. Do not open the oven door.
• Remove Dutch baby from the oven. Add a dollop or two of five-spice butter and drizzle maple syrup on top.

CRANBERRY DUTCH BABY RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (225°C).
• In a small saucepan set over medium-low heat, add leftover cranberry sauce.
• Stir in the orange zest, lemon zest, and maple syrup.
• Season with a pinch of salt.
• Stir together and heat until warmed through.
• Remove the pan from the heat and set aside.
• In a blender, combine the eggs, milk, flour, salt, and vanilla bean seeds. Blend until frothy, about 1 minute.
• Add the butter to a 10-inch (25 cm) cast iron skillet and place in the oven to melt. Once the butter is melted and bubbling, carefully remove the pan from the oven, tilting to coat the pan evenly.
• Dollop the cranberry sauce into the pan and pour the Dutch baby batter overtop; immediately return the skillet to the oven.
• Bake until puffed and golden around the edges, 18 to 22 minutes.
• Remove the Dutch baby from the oven and dust with Confectioners' sugar.
• Serve immediately with maple syrup, if desired.
• Enjoy!

DUTCH BABY WITH CRANBERRY ORANGE SYRUP

Steps:

• Preheat oven to 425 degrees F & position a rack in the middle position.
• Whisk milk, eggs, vanilla extract & salt in a medium bowl, the vigorously whisk in the flour until mostly smooth. Let stand a few minutes & whisk again until smooth.
• In a small saucepan, bring marmalade, cranberries & 1/3 cup water to a simmer over medium heat, then continue to simmer 3 or 4 minutes or until the mixture has a light syrup consistency. Cover & letset.
• Meanwhile, in a heavy-bottom 10-inch (preferably cast-iron) skillet, heat butter over medium heat until light golden brown, Then pour milk mixture into the skillet.
• Put the skillet into the oven & bake 15 to 17 minutes, or until puffed & golden.
• Without removing the Dutch Baby from the oven, sprinkle with the sugar & then turn the oven to broil, & broil several minutes more or until very puffy & golden brown.
• Serve immediately from the skillet & drizzle with the syrup.

DUTCH BABY WITH CRANBERRY-ORANGE SYRUP

Steps:

• Adjust rack to middle position and heat oven to 425 degrees. Whisk milk, eggs, vanilla, and salt in a medium bowl; vigorously whisk in flour until mostly smooth with a few small lumps; let stand a few minutes and whisk again (for instantly smooth batter use a blender). Bring marmalade, cranberries, and ¼ cup water to a simmer over medium heat; continue to simmer to light syrup consistency, just a few minutes; cover and keep warm. Meanwhile heat butter in a heavy-bottom medium 10-inch skillet (a cast iron skillet works well) over medium heat until light golden brown. Pour milk mixture into skillet. Transfer to the oven and bake until puffed and golden, 15 to 17 minutes. Without removing Dutch baby from oven, sprinkle with sugar and turn oven to broil. Broil until very puffy and golden brown, a couple of minutes longer. Serve Serves: 4 to 6

DUTCH BABY WITH CRANBERRY ORANGE COMPOTE

Steps:

• Place butter in a 10-inch cast iron skillet and set it in a 425° F oven. While the butter melts, mix the eggs at high speed in a blender for one minute. With the blender still running, gradually add the milk, and then the flour, continuing to blend for 30 seconds after everything has been added.
• Remove pan from oven and pour in the egg mixture. Bake until puffy, 20 to 25 minutes.
• While baking, assemble compote (or heat it up from the fridge, since yesterday you ate it on pork. Just me? Okay, bye). Heat all of the ingredients in a 3- or 4-quart saucepan over medium heat until sauce thickens and some of the berries burst, about 10 to 15 minutes.
• Slice the Dutch baby and spoon the compote over. Gobble.