1 cup dried cranberries

1 cup tawny Port

1/3 cup rye whiskey or brandy, plus 2 tablespoons

½ teaspoon cinnamon

1 cup fresh cranberries, coarsely chopped

4 large eggs

1 cup whole milk

3 tablespoons unsalted butter, melted and cooled

½ cup sugar

½ cup all-purpose flour

1 teaspoon pure vanilla extract

¼ teaspoon salt

scant cup walnuts, coarsely chopped

1 teaspoon sugar mixed with 1/8 teaspoon cinnamon


1.  Preheat oven to 400* with rack in upper third.  Butter a 9-inch shallow baking dish.

2.  Briskly simmer dried cranberries, Port, 1/3 cup whiskey and cinnamon in a small heavy saucepan, uncovered, stirring occasionally, until almost syrupy, 12 to 15 minutes.  Stir in chopped fresh cranberries and pour into baking dish. 

3.  Blend together the eggs, milk, butter, sugar, flour, 2 tablespoons whiskey, vanilla and salt in a blender and pour over cranberries, then sprinkle with walnuts and cinnamon sugar.  Bake until slightly puffed and set in center, about 35 minutes.  Cool clafoutis briefly on a rack.

adapted from Gourmet Magazine, December, 2007

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