A delicious and easy cranberry Dutch baby, with caramelized cranberries and a clementine orange syrup. A perfect holiday season brunch recipe!
This festive cranberry Dutch Baby is topped with caramelized cranberries and drizzled with a clementine orange syrup. It is the perfect treat for Christmas morning, since both the cranberries and the orange syrup can be made well ahead. On Christmas morning, simply whiz up the batter in your blender, pop it in the oven and be enjoying this with your family a mere 20 minutes later!
While clementines are the perfect choice for this holiday-season-perfect Dutch baby, you can use any orange type you have around. Mandarins work really well here. You will need about 4 clementines or 3 mandarin oranges.
You can make this one with either fresh or frozen cranberries, too.
Get the Recipe: Cranberry Dutch Baby with Clementine Syrup
- 1 Tbsp. butter
- 1 Tbsp. water
- 1/4 cup brown sugar
- Juice of half a lemon
- 6 oz. fresh or frozen cranberries, about 2 cups
Clementine Orange Syrup:
- 1/2 cup white sugar
- 1/4 cup water
- 6 Tbsp. freshly squeezed clementine orange juice, pulp and seeds strained out
- 1 1/2 tsp. cornstarch
- 1 Tbsp. unsalted butter
Dutch Baby batter:
- 2 Tbsp. unsalted butter
- 4 large eggs
- 3/4 cup whole milk
- 3/4 cup all-purpose flour
- 1 Tbsp. sugar
- 1 tsp. vanilla extract
- 1/4 tsp. kosher salt, or pinch of table salt
- 1 Tbsp. butter
- Icing/Confectioners' Sugar, for garnish after baking
- Optional Whipped Cream, for serving
- Preheat oven to 425°F.
- For the clementine orange syrup: Combine the sugar and 1/4 cup water in a small saucepan. Bring to a boil, stirring until the sugar has dissolved. Combine the clementine juice and cornstarch in a bowl. Pour into sugar syrup. Return to a boil, then lower heat and simmer gently until thick, about 6 to 8 minutes. Remove from heat and stir in butter until it melts. Transfer syrup to a bowl or pouring container and set aside. To make ahead, allow to cool to room temperature, then cover and refrigerate until needed. Will keep in the fridge for a week or so. To serve, allow to come to room temperature or re-warm slightly in the microwave.
- For the caramelized cranberries: Heat your skillet over medium heat on the stove top. Melt the butter and then add the water, brown sugar, lemon juice and cranberries, stirring well to combine. Cook over medium heat, stirring regularly, until cranberries are softened and some have broken down, but not all of them. You want a bit of sauce, but still some whole cranberries. Remove cranberries to a bowl and set aside. If making ahead, allow to cool to room temperature, then cover and refrigerate until needed. Will keep several days in the fridge. To serve, allow to come to room temperature, or re-warm slightly in the microwave.
- For the Dutch Baby batter: Melt 2 Tbsp. in the microwave and then pour into a blender or food processor. Add the eggs, milk, flour, sugar, vanilla extract, and salt. Blend batter until smooth.
- Add 1 Tbsp. of butter to your 8-inch skillet and pop into the preheating oven for a tiny bit, until melted and foamy. Remove from oven and pour the Dutch baby batter into the skillet. Return the the skillet to the pre-heated oven and bake pancake until puffed and golden brown all over, about 18-22 minutes. It will deflate as soon as it’s removed from the oven. That's what it's supposed to do.
- To serve: Spoon caramelized cranberries into the centre of the Dutch baby (you can re-warm them slightly, if you like). Pour some of the orange syrup over top (you can re-warm the orange syrup as well, if you like). Dust with a generous amount of powdered sugar. Serve with a dollop of lightly sweetened whipped cream, if you like.