Cranberry Shortcakes

Cranberry Shortcakes Image Author: Canadian Living Credits: Cranberry Shortcakes Image

The sweet-tart cranberry almond compote is tamed by the fluffy richness of the biscuits. For a twist, instead of topping the compote with a dollop of lightly sweetened whipped cream, try cr?me fra?che or whipped mascarpone. Toast almonds in a skillet over medium heat, shaking the pan often, for about 5 minutes, while the cranberry mixture is cooking.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: November 2012

Ingredients

  • 2 cups fresh cranberries
  • 2 cups frozen cranberries
  • 1/2 cup granulated sugar
  • 1 strip (about 4 inches/10 cm) orange zest
  • 1/4 cup orange juice
  • 1 stick cinnamon (3 inches/8 cm)
  • 1 cup whole blanched almond toasted and chopped
Biscuits:
  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter cubed
  • 3/4 cups buttermilk
Topping:
  • 1 tablespoon buttermilk
  • 1 tablespoon granulated sugar
Whipped Cream:
  • 3/4 cups whipping cream (35%)
  • 1 tablespoon granulated sugar

Method

In saucepan over medium-high heat, bring cranberries, sugar, orange zest, orange juice, cinnamon stick and 3/4 cup water to boil. Reduce heat to medium; simmer, stirring occasionally, until mixture is slightly thickened and cranberries pop, about 15 minutes. Stir in almonds. Transfer to bowl; let cool. Discard cinnamon stick and orange zest.

Biscuits: Meanwhile, in large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Using pastry blender or 2 knives, cut in butter until in coarse crumbs. Drizzle in buttermilk; toss with fork until combined. Turn dough out onto lightly floured surface. Knead 8 to 10 times, or just until dough comes together. Pat or roll out to 3/4-inch (2 cm) thickness.

Using 2-1/2-inch (6 cm) round cutter, cut out biscuits, rerolling scraps once. Arrange biscuits on parchment paper–lined baking sheet.

Topping: Brush biscuit tops with buttermilk; sprinkle with sugar. Bake in 400 F (200 C) oven until puffed and golden, 8 to 10 minutes.

Whipped Cream:
Meanwhile, in large bowl, whip cream with sugar. Slice biscuits horizontally in half; sandwich compote and whipped cream between halves.

Nutritional facts Per serving: about

  • Fibre 3 g
  • Sodium 244 mg
  • Sugars 18 g
  • Protein 7 g
  • Calories 396.0
  • Total fat 23 g
  • Potassium 209 mg
  • Cholesterol 49 mg
  • Saturated fat 11 g
  • Total carbohydrate 42 g

%RDI

  • Iron 13.0
  • Fibre 0.0
  • Folate 26.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 15.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cranberry Shortcakes

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