The Pioneer Woman Tasty Kitchen
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Skillet Cranberry Sauce Cobbler

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Level: Easy

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Description

An instant dessert using Thanksgiving leftovers!

Ingredients

  • 24 ounces, weight Fresh Cranberries
  • 1-¾ cup Sugar
  • 2 Tablespoons Orange Juice
  • 1-¼ cup Flour
  • ⅓ cups Brown Sugar
  • 2 teaspoons Baking Powder
  • ½ teaspoons Ginger
  • ½ teaspoons Cinnamon
  • 1 pinch Salt
  • ½ teaspoons Vanilla Bean Seeds Or Vanilla Bean Paste
  • ⅓ cups Milk
  • ¼ cups Melted Butter

Preparation

Preheat oven to 400 F. In a 10-inch cast iron skillet (or other ovenproof pan) stir the cranberries, 1-3/4 cups sugar and orange juice together. Let it heat over medium heat and come to a boil, and then lower the heat to a simmer and let it cook until the cranberries burst and the sauce thickens, stirring frequently. Once the liquid is thick and syrupy, remove pan from the heat.

To make the topping, whisk together the flour, brown sugar, baking powder, ginger, cinnamon and salt in a medium-sized bowl. Stir in the vanilla bean seeds, milk and melted butter.

Drop the dough in spoonfuls across the top of the cranberry sauce. Bake at 400 F for about 15-20 minutes until the biscuits are golden and cooked through. Remove from oven and serve warm!

**If you have about 3-4 cups of prepared cranberry sauce or salad you can certainly use that instead of the fresh cranberry mixture that I prepared above. If so just put it in the bottom of the skillet and drop the biscuit topping on as directed, then bake. Instant dessert!

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