Cranberry Clafoutis Recipe - Eating Seasonally and Locally in the Winter Time

You might be surprised to know that America is the number one grower of cranberries in the entire world. I believed until very recently that Massachusetts is the number one grower of cranberries in the country, but it fell to second place after Wisconsin in recent years. The sight of fresh cranberries brings us the sense of the holidays when you see them available at a farmers market. Cranberries are excellent fresh as well as frozen. You can buy a lot of them when it is available fresh, then freeze them so that you’ll always have it around throughout the year! They can keep for up to a year in the freezer. According to Mark Kavanagh from Fairland Farms (see below), freezing cranberries has the effect of increasing their sweetness. 

Here is a cranberry dessert recipe I’d like to share, called cranberry clafoutis (cla-foo-tee). It is like a baked custard. It’s super easy to make, yet so tasty!


Cranberry Clafoutis

Servings: 4 

* An 8”x8” square dish (2qt size), or a 9” pie plate works for this recipe.

* When doubling the recipe, use a 9”x13” dish (3qt).



(for dish)

about 1 tablespoon unsalted butter

2 tablespoons granulated sugar


(for batter)

1/4 cup granulated sugar - sucanat, coconut or turbinado sugar all work fine

1/4 cup plus 2 tablespoons (6 Tbs total) all-purpose flour - when using whole wheat, whole wheat pastry flour is recommended

pinch of salt

2 large eggs

3/4 cup heavy cream 

3/4 cup whole milk

2 teaspoons finely grated orange zest, or 1 Tbs Grand Marnier and/or 1 tsp vanilla extract

1 cup fresh or slightly thawed frozen cranberries, coarsely chopped


(for garnish)

confectioners sugar - preferably organic

1/2 cup heavy cream with 1/2 tsp sugar whipped together



Preheat oven to 400 degrees. 

1.Butter a baking dish (not metal), then sprinkle 2 tablespoons sugar over bottom. 

2.Mix 1/4 cup sugar, the flour, and salt into a large bowl, then whisk in eggs, 3/4 cup cream, the milk, and zest or flavoring of your choice.

3.Scatter cranberries into dish, then pour batter over the top. 

4.Bake until puffed, slightly set, and brown around the edges, 32 minutes.

5.Let cool on a wire rack for 15 minutes (it will sink).

6.Dust clafoutis with confectioners' sugar. Serve with whipped cream.



Fairland Farms is one of Urban Greens' buying club vendors, and you might also find them at the Farm Fresh RI Farmers Market at Hope Artiste Village every Saturday 9am-1pm during the winter.




- Toyoko Schieferdecker - volunteer blogger, member-owner