Cranberry Chocolate Clafoutis

From the blog, Foxes Love Lemons, comes this delightful recipe that I discovered in December, 2021. I already had my posts scheduled, so I printed and filed the recipe away for the 2022 season.

But then, I realized that cranberries aren’t just a Christmas fruit, although I love them during the holidays – sauces, chutneys, salsas, vodkas, cookies, compote, and more, plus they’re just so pretty! But other fruits are red, and they’re not only used in December. Maybe it’s because you don’t string strawberries for Christmas tree garlands.

So here it is a very cold January, and I had a bag of cranberries in my fridge. I love a good clafoutis, savory or sweet, cause they’re something I can actually bake! (At least I haven’t ruined one yet.)

Thank you Lori Yates, a culinary school graduate, who claims that this is “one of the best desserts I’ve ever made.” Plus she admits that she’s not the biggest dessert fan (which I can relate to!).

Cranberry Chocolate Chip Clafoutis
By Lori, Foxes Love Lemons

1 tablespoon unsalted butter, softened
3 large eggs
3/4 cup whole milk
3 tablespoons granulated sugar
2 teaspoons vanilla extract
Pinch kosher salt
7 tablespoons all-purpose flour
3/4 cup fresh cranberries, about 2 3/4 ounces
1/2 cup semisweet chocolate chips, about 2 1/4 ounces
Powdered sugar

Preheat the oven to 425 degrees F. Grease two 6.5” cast iron skillets with butter.

In a blender, combine eggs, milk, sugar, vanilla, and salt until blended. Add flour and blend 45 seconds or until smooth.

Divide batter between prepared skillets, sprinkle with cranberries and chocolate chips.

Bake 30 minutes or until a toothpick inserted in the center of skillet comes out clean.

Let stand 10 minutes before serving, if serving warm.

Serve dusted with powdered sugar.

And ice cream!