Okay, so I decided to try making a cranberry casserole. I’d seen some recipes floating around, and it seemed like a fun, festive dish to try. I gotta say, it wasn’t as straightforward as I initially thought, but it turned out pretty good!
Getting Started
First, I gathered all the ingredients. I needed fresh cranberries, of course, some sugar, a little orange zest, and some chopped pecans. I also grabbed some butter and flour for the topping ’cause I wanted that crumbly goodness on top.
Mixing it Up
I started by washing the cranberries and picking out any weird-looking ones. Then, I tossed them in a bowl with the sugar and orange zest. Honestly, the smell of the orange zest with the cranberries was already amazing.
- wash cranberries
- add sugar
- add orange zest
The Crumbly Topping
Next up, I made the topping. I combined the flour, sugar, and chopped pecans in a separate bowl. Then, I cut in the cold butter using a pastry blender. You could totally use your fingers too, but I find the pastry blender thingy works better. I kept mixing until it looked like coarse crumbs.
- combine flour, sugar, chopped pecans
- cut in the cold butter
Baking Time
I greased a baking dish and poured the cranberry mixture in. Then, I sprinkled the crumbly topping evenly over the top. Into the oven it went! I baked it for around 35-40 minutes, until the topping was golden brown and the cranberry mixture was all bubbly.
The Final Result
I pulled it out of the oven and let it cool for a bit before digging in. It was a great mix of tart and sweet, and the crunchy topping was the perfect contrast to the soft cranberries. I’d definitely make this again, maybe with a little less sugar next time, just to see how it changes the flavor. But overall, a success!
