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New England Cranberry Duff (Martha Stewart) Recipe

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This recipe for New England Cranberry Duff (Martha Stewart) is from The Varnell-Neal Family Cookbook (Four Generations of Southern Cooks) , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup unsalted butter, softened
1 1/2 cup fresh or frozen cranberries
1/3 cup pecans, toasted and coarsely chopped
1/3 cup plus 1/2 cup sugar
1 lg egg
1/2 cup all-purpose flour
1/4 teaspoon salt
Directions:
Directions:
Preheat oven to 325º. Butter bottom and halfway up sides of an 8-inch square glass baking dish using 2 tbsp butter. Spread cranberries evenly over bottom of dish. Sprinkle pecans on top, the sprinkle with 1/3 cup sugar: set aside.

Melt remaining 6 tbsp. butter in a saucepan over med-low heat, set aside. Whisk egg and 1/2 cup sugar with electric mixer on med-high speed until pale and thick, about 1 min. Reduce speed to med-low: gradually beat in flour, then salt. Pour in melted butter in a slow, steady stream, beating until smooth.

Slowly pour batter into pan to cover cranberries. Bake until golden brown and a cake tester inserted in center comes out clean, about 45 minutes. Let cool on a wire rack 10 min. Run a knife around edge to loosen, and invert to unmold onto a serving platter. Serve warm or at room temperature.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 min

 

 

 

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