Looking for a delightful addition to your holiday table? Cranberry popovers are the perfect solution! These light and airy pastries combine the tartness of cranberries with the buttery richness of traditional popovers, creating a unique and delicious treat.
How to Make Cranberry Popovers
Making cranberry popovers is simpler than you might think. With a handful of ingredients and a few easy steps, you can whip up these festive pastries in no time. Let’s get started!
Step-by-Step Instructions
- Preheat the Oven: Heat your oven to 450°F (230°C). Place a popover pan or muffin tin in the oven to warm.
- Prepare the Batter: In a mixing bowl, whisk together eggs, milk, and melted butter. Gradually add flour and salt, whisking until smooth.
- Add Cranberries: Gently fold in fresh or dried cranberries.
- Fill the Pan: Remove the hot pan from the oven and grease each cup with butter or nonstick spray. Fill each cup about halfway with batter.
- Bake: Bake for 15 minutes at 450°F, then reduce the temperature to 375°F (190°C) and bake for an additional 20 minutes. Do not open the oven during baking.
- Serve: Remove the popovers from the pan and serve warm, optionally with butter or a dusting of powdered sugar.
Cranberry Popovers
6
servings10
minutes35
minutesIngredients
3 large eggs
1 cup whole milk
2 tbsp unsalted butter, melted
1 cup all-purpose flour
1/4 tsp salt
1/2 cup fresh or dried cranberries
Directions
- Preheat the oven to 450°F and place the pan in the oven to heat.
- Whisk eggs, milk, and melted butter in a bowl until combined.
- Gradually whisk in flour and salt until smooth. Fold in cranberries.
- Grease the heated pan, then pour the batter into each cup until halfway full.
- Bake at 450°F for 15 minutes, then lower the temperature to 375°F and bake for 20 more minutes.
- Remove from the oven, serve warm, and enjoy!
FAQ
Q: Can I use frozen cranberries?
A: Yes, frozen cranberries work perfectly. No need to thaw them before adding to the batter.
Q: How do I store leftover popovers?
A: Store them in an airtight container at room temperature for up to 2 days. Reheat in the oven for a few minutes to crisp them up.
Q: Can I make the batter ahead of time?
A: It’s best to use the batter immediately for optimal rise, but you can prepare it up to 2 hours in advance and refrigerate it.
