• 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


  1. Preheat the oven to 375ºF.
  2. Butter a 9x12-inch (or similar size) baking pan with the butter or butter substitute.
  3. Sprinkle with 2 tablespoons of sugar, rotating the dish to coat it with the sugar.
  4. Tap out any excess.
  5. Spread the chopped cranberries in the bottom of the baking dish.
  6. 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.
  7. Blend until smooth.
  8. Let sit for 5 minutes then pour over the cranberries.
  9. Bake for 40-45 minutes or until set.
  10. Dust the top with powdered sugar.
  11. Serve warm or at room temperature.


Serves 8-10

From Carol: 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. Best when served the day it is made.

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