Cranberry Duff

By Carla

I stock up on cranberries and freeze many bags so that I can make this through out the year.

Great for summer with ice cream on top and perfect for the fall and winter holidays with fresh whipped cream.

Adapted from Martha Stewart.

Ingredients

• 1/2 cup unsalted butter, room temperature
• 1 bag fresh or frozen cranberries
• 2/3 cup pecans toasted, chopped
• 1/3 cup plus 1/2 cup sugar
• 1 large egg
• 1/2 cup all-purpose flour
• 1/4 tsp salt

Preparation

Step 1

Heat oven to 325 degrees.

Butter 8-inch square glass baking dish using 2 Tbsp butter.

Dump cranberries into baking dish. Sprinkle pecans and 1/3 cup sugar on top of cranberries; set aside.

Melt remaining 6 Tbsp butter in saucepan over medium-low heat; set aside.

In the bowl of an electric mixer, with the whisk attachment, beat the egg and 1/2 cup sugar on medium-high speed until pale and thick; about 1 minute.

Reduce speed to medium-low; gradually beat in flour and salt. Pour melted butter in a slow steady stream and beat until smooth.

Slowly pour batter into pan to cover cranberries. Bake until golden brown and a tester comes out clean, about 50 - 60 minutes.

Cool on wire rack for 10 minutes. Run knife around edge to loosen, and invert to unmold onto a serving platter.

Serve warm or at room temperature.