This recipe moves cranberries from the sidelines to the star of the dessert table. Simple to make, this dessert can be served warm or at room temperature.
Servings: 8 Servings
Calories: 293 kcal
- 1 tablespoon unsalted butter or dairy-free butter substitute
- 1 cup sugar divided use
- 12 ounces fresh cranberries coarsely chopped
- 2 cups half-and-half or full-fat coconut milk
- 4 large eggs
- ¼ cup fresh orange juice or orange liqueur
- Zest of 1 medium orange
- ¼ teaspoon kosher salt
- ¼ cup cornstarch or all-purpose gluten-free flour blend
- 2 teaspoons pure vanilla extract
- Powdered sugar for serving
Preheat the oven to 375ºF.
Butter a 9×12-inch (or similar size) baking pan with the butter or butter substitute.
Sprinkle with 2 tablespoons of sugar, rotating the dish to coat it with the sugar.
Tap out any excess.
Spread the chopped cranberries in the bottom of the baking dish.
In a blender, combine the remaining sugar with the half-and-half (or coconut milk), eggs, orange juice (or orange liqueur), orange zest, salt, cornstarch (or flour blend), and vanilla.
Blend until smooth.
Let sit for 5 minutes then pour over the cranberries.
Bake for 40-45 minutes or until set.
Dust the top with powdered sugar.
Serve warm or at room temperature.
Amount Per Serving
Calories 293 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 12g 60%
Cholesterol 85mg 28%
Sodium 125mg 5%
Potassium 206mg 6%
Total Carbohydrates 36g 12%
Dietary Fiber 1g 4%
Protein 4g 8%
Vitamin A 4.1%
Vitamin C 12.2%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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