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An instant dessert using Thanksgiving leftovers!
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!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!