Christmas Morning Cranberry Popovers
My original perfect popovers with whipped honey butter here:
https://www.jessiedaye.com/all-recipes/2024/4/29/perfect-popovers-with-honey-butter
Christmas Cranberry Popovers
Popover Ingredients
4 large eggs, room temp.
1 1/2 cups whole milk, warm (120 degrees F)
3/4 teaspoon kosher salt
1 1/2 cups All-purpose flour
3 tablespoons melted butter, cooled slightly
Sugar Coating
1/4 cup butter, melted
1/4 cup sugar (for sprinkling on top)
Cranberry Sauce Ingredients
12 ounces cranberries
1 cup white sugar
1 cup orange juice
Directions
Place all your ingredients on the counter and let everything come to room temperature. If your kitchen is cold, place your eggs in warm water for 15 minutes. This is important! Everything must be room temperature. Melt your butter and allow to rest.
Blend eggs, milk, and salt in a blender until frothy. Add flour and melted butter and blend again for one minute.
Let batter rest while the oven preheats to 450 degrees F.
Preheat your popover pan in the hot oven for 5 minutes, then coat with nonstick spray or butter and carefully pour the batter into the pan, almost to the top.
Bake at 450°F for 20 minutes, then reduce heat to 350°F and bake for another 10 minutes. Do not open the oven! The popovers should be tall and golden brown.
While the popovers are baking make the cranberry sauce on the stove top. Dissolve sugar in orange juice in a medium saucepan over medium heat.
Stir in cranberries and cook until they start to pop, about 8 to 10 minutes. Remove from heat and place sauce in a bowl. It will thicken as it cools. Set aside.
Remove popovers from oven and pierce the top with a pairing knife to immediately release steam. Brush with melted butter and sprinkle or dip the top into a bowl of granulated sugar. Serve with room temperature cranberry sauce and enjoy immediately.
