by Anna Olson
From Sugar, Simple Sweets and Decadent Desserts. Published by Whitecap Books. Recipe reprinted with permission of the publisher.
Makes 1 6-cup dish, serves 6 to 8.
- 4 cups fresh or frozen cranberries
- ½ cup whipping cream
- ½ cup dry breadcrumbs
- 1 cup ground almonds
- 2 eggs
- ¾ cup sugar
- 1 tsp lime zest
- 1 tsp vanilla extract
- ½ tsp almond extract
- Icing sugar, for dusting
Anna says: Call it a slump or a grunt, this dessert is simple to make and even more gratifying to eat.
Preheat oven to 400F. Pour cranberries into a 6-cup baking dish. In a food processor, blend remaining ingredients until smooth. Pour over cranberries and bake for 30-40 minutes, until top of gratin is an even golden brown colour. Serve gratin warm, dusted with icing sugar.