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Cranberry Duff

Prep15 min
Cook50 min
Total1h 5min
Yield6 portions
LevelBeginner
 
 
Cranberry Duff
About This Recipe

Back in France, we did not use cranberries simply because they did not exist there. They were one of the delicious discoveries I made when I moved to North America. The tartness of the cranberries is nicely balanced with the buttery caramel created by the butter and sugar. The pecans add crunchiness to this finger-licking […]

Scale This Recipe

Servings

Ingredients

Units
  • 8 tablespoons salted butter — softened (6+2)
  • 2 cups fresh or frozen cranberries
  • 0.3 cup pecans
  • 0.3 cup sugar
  • 0.5 cup sugar
  • 1 large egg
  • 0.5 cup all-purpose or oat flour

Instructions

  1. 1
    Prepare the Pecans: Preheat oven to 350°F. a baking sheet with vegetable oil. Spread the pecans on the sheet and place in the oven just until they become aromatic, about 5 minutes. Watch them carefully as they are easily scorched. Let them cool down, then chop coarsely.
  2. 2
    Make the Cake: Reduce the oven temperature to 325°F. Butter bottom and halfway up sides of an 8-inch square baking dish using 2 tablespoons butter. Cut a piece of parchment paper the same size as your baking dish, and place it on the bottom. Spread cranberries evenly. Sprinkle pecans on top, then sprinkle with 1/3 cup sugar; set aside.
  3. 3
    Melt remaining 6 tablespoons butter in a microwave; set aside. Put egg and the remaining 1/2 cup sugar in the bowl and together until pale and thick. Gradually beat in flour. Pour in melted butter, beating until smooth.
  4. 4
    Slowly pour to cover cranberries. Bake until golden brown, about 45 minutes. Let cool on a wire rack 10 minutes. Run a knife around the edge to loosen, and invert to unmold onto a serving platter. Be careful and slow when peeling off the parchment paper. Serve warm or at room temperature.
Techniques in this recipe
Baking Reduction Whisking
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Tools Used in This Recipe

KitchenAid
Immersion Blender
Victorinox
8" Chef's Knife
All-Clad
Heavy-Bottom Stock Pot
Chef's Notes

Pecans scorch quickly — toast them over moderate heat and remove them the second they smell nutty. If you'd like to go deeper, Knife Skills & Vegetable Cuts covers this in full.

If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.

— Chef Eric

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