Shortcakes with fruit aren’t just for springand summer! Here’s a luscious cranberry, apple and pear versionthat’s perfect for autumn and winter.
Recipe: Cranberry Shortcakes
For the cranberries: 3 cups fresh cranberries 3/4 cup granulated sugar 2 (1 1/2-inch) cinnamon sticks 1 (2-inch) piece fresh ginger, peeled 1 cup water 1 tart green apple, cored, peeled and diced 1 pear, cored, peeled and dicedFor the shortcakes: 1 1/3 cups all-purpose flour 1/2 cup yellow cornmeal 4 teaspoons baking powder 3 tablespoons granulated sugar 1/2 cup cold butter, cut into pieces 1/2 cup pecans or walnuts 1 large egg, lightly beaten 1/2 cup buttermilk, plus more for glazing 1 cup heavy cream2 tablespoons granulated sugar
In a medium saucepan over medium heat,combine the cranberries, sugar, cinnamon sticks, ginger and water.Cook until most of the cranberries have popped, 5 to 7 minutes.Using a slotted spoon, transfer the cranberries to a bowl. Cookthe juice until it has reduced by half to make syrup. Removethe cinnamon and ginger. Add the apple and pear and cook untilthey’re tender but not mushy, 10 to 12 minutes. Add the cranberriesand stir to combine. Remove from heat and let cool.
Make the Shortcakes: In a food processor,combine the flour, cornmeal, baking powder and sugar. With themachine running, add the butter, a few pieces at a time, thenthe pecans, the egg and the 1/2 cup buttermilk. Process untilall the ingredients are just combined.
Preheat an oven to 450°F (230°C).
Place eight 1/3 cup portions of doughabout 2-inches apart on an ungreased baking sheet.
Brush the tops of the cakes with buttermilk.
Bake for 10 to 15 minutes or until lightlybrowned. Cool on a wire rack.
Whip the cream with 2 tablespoons sugarjust until soft peaks form.
To serve, split the shortcakes in half.Cover the bottom half with cranberry mixture, then a dollop ofwhipped cream, and top with some more cranberries. Cover withthe top half of the shortcake.
Makes 8 shortcakes.
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