Yield: 6 Servings
3 cups cranberries
1/2 cup granulated sugar
2-1/2 Tablespoons Minute tapioca or 4 Tablespoons all-purpose flour
Zest of 1 small lemon
3/4 cup all-purpose flour
3/4 cup dark brown sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
6 Tablespoons sweet butter
1/2 cup heavy cream, whipped lightly
Preheat oven to 375°F. Place cranberries in a bowl and gently toss with sugar, tapioca and lemon zest until coated. Set aside.
Mix flour, sugar, salt and cinnamon by hand or with a pastry blender. Cut in the butter until the mixture resembles coarse meal.
Place cranberry mixture in a baking dish, cover with topping and bake for 20 to 30 minutes or until the cranberries are soft and the topping is crisp. Cool and serve with whipped cream.
Wine Pairing:
An off-dry sparkling wine such as the Banfi Rosa Regale Brachetto d’Acqui 2003