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Photo: Ali Redmond
Active Time:1 hrTotal Time:1 hr 50 minsServings:16Jump to Nutrition Facts
Active Time:1 hrTotal Time:1 hr 50 minsServings:16
Active Time:1 hr
Active Time:
1 hr
Total Time:1 hr 50 mins
Total Time:
1 hr 50 mins
Servings:16
Servings:
16
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCranberry Compote¼cupdried cherries¼cupboiling water8ouncescranberries, thawed if frozen1teaspoongrated orange zest½cuporange juice plus 2 teaspoons, divided¼cupgranulated sugar¼teaspoonkosher salt1teaspoongrated lemon zest1teaspoonlemon juice½teaspooncornstarch½teaspoongrated fresh gingerPinch of ground clovesShortcakes2tablespoonsgranulated sugar1mediumorange, scrubbed½teaspoonground cardamom (optional)1 ½cupsall-purpose flour1 ½cupswhole-wheat pastry flour4 ½teaspoonsbaking powder¾teaspoonsalt1cupdried cranberries1 ½cupsbuttermilkGhee cooking sprayor1 tablespoon melted butter2tablespoonsturbinado sugarBrown Sugar Crème Fraîche½cupcrème fraîche or sour cream1 ½teaspoonslight brown sugar¼teaspoonvanilla paste or extract
Cook Mode(Keep screen awake)
Ingredients
Cranberry Compote
¼cupdried cherries
¼cupboiling water
8ouncescranberries, thawed if frozen
1teaspoongrated orange zest
½cuporange juice plus 2 teaspoons, divided
¼cupgranulated sugar
¼teaspoonkosher salt
1teaspoongrated lemon zest
1teaspoonlemon juice
½teaspooncornstarch
½teaspoongrated fresh ginger
Pinch of ground cloves
Shortcakes
2tablespoonsgranulated sugar
1mediumorange, scrubbed
½teaspoonground cardamom (optional)
1 ½cupsall-purpose flour
1 ½cupswhole-wheat pastry flour
4 ½teaspoonsbaking powder
¾teaspoonsalt
1cupdried cranberries
1 ½cupsbuttermilk
Ghee cooking sprayor1 tablespoon melted butter
2tablespoonsturbinado sugar
Brown Sugar Crème Fraîche
½cupcrème fraîche or sour cream
1 ½teaspoonslight brown sugar
¼teaspoonvanilla paste or extract
DirectionsPreheat oven to 450°F. Line two baking sheets with parchment paper.To prepare compote:Place dried cherries in a small heatproof bowl. Add boiling water, stir to submerge and cover tightly with plastic wrap. Let stand until the cherries are plumped, about 10 minutes. Drain the cherries and set aside.Combine cranberries and 1/2 cup orange juice in a medium saucepan; cook over medium-high heat, stirring often, until all the cranberries have burst, 8 to 10 minutes. Add 1/4 cup granulated sugar and 1/4 teaspoon kosher salt; cook, stirring constantly, until the sugar is dissolved, 1 to 2 minutes. Whisk the remaining 2 teaspoons orange juice, lemon juice and cornstarch in a small bowl; add to the pan. Add orange zest, lemon zest, ginger, cloves and the drained cherries; cook, stirring often, until the mixture simmers and thickens, 2 to 3 minutes. Remove from the heat and set aside to cool to room temperature, about 1 hour.Meanwhile, prepare shortcakes:Place 2 tablespoons granulated sugar in a large bowl. Zest orange over the bowl so that you don’t lose any of the essential oils. (Reserve the zested orange for another use.) Mix the zest into the sugar with your fingertips until the sugar is fully orange and the consistency of damp sand. Whisk in cardamom, if using. Add all-purpose flour, whole-wheat flour, baking powder and salt; whisk until combined. Add dried cranberries; mix well. Make a well in the center of the bowl and pour in buttermilk. Using your hand formed into a claw shape, mix the buttermilk into the flour mixture just until fully combined and no streaks of dry flour are visible. Do not overmix or the shortcakes may get tough. The dough will be shaggy and sticky, but do not be tempted to add more flour or the shortcakes will get dense and bready.Using about 3 tablespoons to make each shortcake, drop the dough in 16 equal portions 1 inch apart on the prepared baking sheets. Coat the tops of the shortcakes lightly with ghee (or brush lightly with melted butter). Sprinkle with turbinado sugar. Bake, 1 baking sheet at a time and rotating the pan back to front halfway, until the edges are lightly browned, 13 to 15 minutes. Be careful not to overbake, as they will dry out and the bottoms can get tough. Transfer to a wire rack and let cool for 20 minutes. Meanwhile, repeat with the second baking sheet.To prepare crème fraîche:Whisk crème fraîche (or sour cream), brown sugar and vanilla paste (or extract) in a small bowl until the brown sugar has dissolved.To serve,use a serrated knife to cut the shortcakes in half. Spoon a heaping tablespoon of cranberry compote on the bottom half. Top with a heaping teaspoon of the brown sugar crème fraîche and place the top half of the shortcake on top.To make aheadScoop shortcake dough (Step 4) onto a parchment-lined baking sheet and freeze until solid. Transfer to a sealable container and freeze for up to 1 month. Bake frozen shortcakes at 450°F, for about 15 minutes. Refrigerate compote (Steps 2-3) for up to 3 days.Originally appeared: EatingWell.com, November 2022
Directions
Preheat oven to 450°F. Line two baking sheets with parchment paper.To prepare compote:Place dried cherries in a small heatproof bowl. Add boiling water, stir to submerge and cover tightly with plastic wrap. Let stand until the cherries are plumped, about 10 minutes. Drain the cherries and set aside.Combine cranberries and 1/2 cup orange juice in a medium saucepan; cook over medium-high heat, stirring often, until all the cranberries have burst, 8 to 10 minutes. Add 1/4 cup granulated sugar and 1/4 teaspoon kosher salt; cook, stirring constantly, until the sugar is dissolved, 1 to 2 minutes. Whisk the remaining 2 teaspoons orange juice, lemon juice and cornstarch in a small bowl; add to the pan. Add orange zest, lemon zest, ginger, cloves and the drained cherries; cook, stirring often, until the mixture simmers and thickens, 2 to 3 minutes. Remove from the heat and set aside to cool to room temperature, about 1 hour.Meanwhile, prepare shortcakes:Place 2 tablespoons granulated sugar in a large bowl. Zest orange over the bowl so that you don’t lose any of the essential oils. (Reserve the zested orange for another use.) Mix the zest into the sugar with your fingertips until the sugar is fully orange and the consistency of damp sand. Whisk in cardamom, if using. Add all-purpose flour, whole-wheat flour, baking powder and salt; whisk until combined. Add dried cranberries; mix well. Make a well in the center of the bowl and pour in buttermilk. Using your hand formed into a claw shape, mix the buttermilk into the flour mixture just until fully combined and no streaks of dry flour are visible. Do not overmix or the shortcakes may get tough. The dough will be shaggy and sticky, but do not be tempted to add more flour or the shortcakes will get dense and bready.Using about 3 tablespoons to make each shortcake, drop the dough in 16 equal portions 1 inch apart on the prepared baking sheets. Coat the tops of the shortcakes lightly with ghee (or brush lightly with melted butter). Sprinkle with turbinado sugar. Bake, 1 baking sheet at a time and rotating the pan back to front halfway, until the edges are lightly browned, 13 to 15 minutes. Be careful not to overbake, as they will dry out and the bottoms can get tough. Transfer to a wire rack and let cool for 20 minutes. Meanwhile, repeat with the second baking sheet.To prepare crème fraîche:Whisk crème fraîche (or sour cream), brown sugar and vanilla paste (or extract) in a small bowl until the brown sugar has dissolved.To serve,use a serrated knife to cut the shortcakes in half. Spoon a heaping tablespoon of cranberry compote on the bottom half. Top with a heaping teaspoon of the brown sugar crème fraîche and place the top half of the shortcake on top.To make aheadScoop shortcake dough (Step 4) onto a parchment-lined baking sheet and freeze until solid. Transfer to a sealable container and freeze for up to 1 month. Bake frozen shortcakes at 450°F, for about 15 minutes. Refrigerate compote (Steps 2-3) for up to 3 days.
Preheat oven to 450°F. Line two baking sheets with parchment paper.
To prepare compote:Place dried cherries in a small heatproof bowl. Add boiling water, stir to submerge and cover tightly with plastic wrap. Let stand until the cherries are plumped, about 10 minutes. Drain the cherries and set aside.
Combine cranberries and 1/2 cup orange juice in a medium saucepan; cook over medium-high heat, stirring often, until all the cranberries have burst, 8 to 10 minutes. Add 1/4 cup granulated sugar and 1/4 teaspoon kosher salt; cook, stirring constantly, until the sugar is dissolved, 1 to 2 minutes. Whisk the remaining 2 teaspoons orange juice, lemon juice and cornstarch in a small bowl; add to the pan. Add orange zest, lemon zest, ginger, cloves and the drained cherries; cook, stirring often, until the mixture simmers and thickens, 2 to 3 minutes. Remove from the heat and set aside to cool to room temperature, about 1 hour.
Meanwhile, prepare shortcakes:Place 2 tablespoons granulated sugar in a large bowl. Zest orange over the bowl so that you don’t lose any of the essential oils. (Reserve the zested orange for another use.) Mix the zest into the sugar with your fingertips until the sugar is fully orange and the consistency of damp sand. Whisk in cardamom, if using. Add all-purpose flour, whole-wheat flour, baking powder and salt; whisk until combined. Add dried cranberries; mix well. Make a well in the center of the bowl and pour in buttermilk. Using your hand formed into a claw shape, mix the buttermilk into the flour mixture just until fully combined and no streaks of dry flour are visible. Do not overmix or the shortcakes may get tough. The dough will be shaggy and sticky, but do not be tempted to add more flour or the shortcakes will get dense and bready.
Using about 3 tablespoons to make each shortcake, drop the dough in 16 equal portions 1 inch apart on the prepared baking sheets. Coat the tops of the shortcakes lightly with ghee (or brush lightly with melted butter). Sprinkle with turbinado sugar. Bake, 1 baking sheet at a time and rotating the pan back to front halfway, until the edges are lightly browned, 13 to 15 minutes. Be careful not to overbake, as they will dry out and the bottoms can get tough. Transfer to a wire rack and let cool for 20 minutes. Meanwhile, repeat with the second baking sheet.
To prepare crème fraîche:Whisk crème fraîche (or sour cream), brown sugar and vanilla paste (or extract) in a small bowl until the brown sugar has dissolved.
To serve,use a serrated knife to cut the shortcakes in half. Spoon a heaping tablespoon of cranberry compote on the bottom half. Top with a heaping teaspoon of the brown sugar crème fraîche and place the top half of the shortcake on top.
To make ahead
Scoop shortcake dough (Step 4) onto a parchment-lined baking sheet and freeze until solid. Transfer to a sealable container and freeze for up to 1 month. Bake frozen shortcakes at 450°F, for about 15 minutes. Refrigerate compote (Steps 2-3) for up to 3 days.
Originally appeared: EatingWell.com, November 2022
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Nutrition Facts(per serving)241Calories4gFat46gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
