Cranberry Crunch

By akselden

Ingredients

• 3 cups (12 ounces) cranberries
• 3/4 cup granulated sugar
• 1/4 cup orange juice
• Finely grated rind of 1 orange
• Salt
• 1 tbsp. Grand Marnier or 2 tbsp. Curacao (optional)
• 1/2 tsp. minced, dried orange peel (optional)
• 1 cup unbleached flour
• 1/4 cup each light and dark brown sugar
• 1/3 cup unsalted butter, cold
• 3/4 cup walnuts, roughly chopped

Preparation

Step 1

1. Preheat oven to 375°F.
2. Rinse the cranberries in a colander; discard any stems and shake dry. In a 6- to 8-cup greased, shallow casserole, mix the cranberries with the granulated sugar, juice, rind, a pinch of salt, liqueur and dried orange peel. Spread the cranberries evenly in the casserole.
3. Combine flour, brown sugars and 1/2 teaspoon salt. Cut the butter into small pieces and, with your fingers, work it into the flour until it resembles coarse meal. Mix in the nuts and spread the topping evenly over the cranberries. (This can be prepared several hours in advance to this
point; cover and refrigerate. If assembling the day before, refrigerate the cranberries and topping .separately and combine right before cooking.)
4. Bake on a rack in the center of the oven 40 minutes, or until the juices have started to bubble up and the crust has browned. Let cool 20 minutes before serving warm with bourbon whipped cream or vanilla frozen yogurt. Serves 6-8.