Cranberry Duff with Orange Butter Sauce

I love winter for all its frozen brutal beauty, but what's more I love winter for the delictable food associated with the season.  It will come as no suprise to anyone who knows me that I often envoke those flavors in the summer in the name of June Thanksgiving.  I just can't get enough of sage and cranberry.

We have had our second major snowfall this season, and to celebrate I thought a nice steamy plate of Cranberry Duff would be just the thing.  It was inspiringly tastely.  I've not blogged in a while and thought this would be a good come back recipe.

I've also realized my food pictures do not usually do justice to the recipe.  Looking back on the last few posts the food looked kind of gross.  YUCK!  With that said, please know that this dish IS a complete flavor explosion AND you WILL want to make it this holiday season for your friends and family.

I know you are all jealous of my sauce drizzling skills

Cranberry Duff

2 cups flour
1 cup sugar
1/2 tsp. salt
2 tsp. baking powder
1 tsp. cinnamon
2 cups whole raw cranberries (I had taken mine directly from the freezer without thawing)
1 cup milk ( I had to use about 1.5 cups due to the altitude)
1/4 cup melted butter (1/2 stick)
1 tsp. vanilla extract

Preheat oven to 350°. Sift together the dry ingredients. Add the cranberries, milk, melted butter and vanilla. Mix well. Pour into an 8-inch square buttered baking dish or muffin tin ( I used a deep round pie dish). Bake at 350° for 40 minutes. I actually had to bake for 55 minutes either my oven is not getting up to the right temp, my pan was too small, or just the altitude made the timing off.

When the Duff has about 15 minutes left you will want to start the Orange Butter Sauce.  The origional recipe I found was just for butter sauce, but I wanted that extra acidity and tang of orange zest and juice.

Orange Butter Sauce
1/2 cup butter (1 stick)
1 cup sugar
3/4 cup heavy cream
1tsp. vanilla extract
1/2tsp. cinnamon
juice of one half orange
1 teaspoon finely chopped orange zest

To make the butter sauce combine the butter, sugar and cream in a saucepan. Bring to a boil and then lower the heat. Stir in the vanilla, cinnamon, orange juice and zest. Simmer for 10 minutes. Serve the duff warm drizzled with sauce.  Don't be shy with the sauce. Puddle it on there!

Extreme close-up: Chock-a-block full o' cranberries

P.S this was the second round of photos, as I didn't like the first.  You would be incorrect in assuming it was my first or second piece of duff.  NOPE, it was my third. Now, I'm all jacked up on sugar and coffee.  I think I'll shovel the drive way and down into town.