1tablespoonunsalted butter or dairy-free butter substitute
1cupsugardivided use
12ouncesfresh cranberriescoarsely chopped
2cupshalf-and-half or full-fat coconut milk
4large eggs
¼cupfresh orange juice or orange liqueur
Zest of 1 medium orange
¼teaspoonkosher salt
¼cupcornstarch or all-purpose gluten-free flour blend
2teaspoonspure vanilla extract
Powdered sugarfor serving
Instructions
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.