Tangy Cranberry Clafoutis Recipe

Clafoutis is a dessert that brings a touch of elegance to your table with minimal effort. This Tangy Cranberry Clafoutis takes the traditional French classic and gives it a seasonal twist. The tartness of fresh cranberries balances beautifully with the rich, custardy batter, creating a dessert that’s as vibrant in flavor as it is stunning on the plate.

The first time I made this, it was for a holiday gathering. I wanted something unique but approachable, and this clafoutis stole the show. It’s the kind of dessert that looks fancy but feels cozy, the perfect combination for any occasion. Let’s dive into this sweet-tart masterpiece and bring a little French flair to your kitchen!

This Tangy Cranberry Clafoutis combines the simplicity of a custard-like batter with the tartness of fresh cranberries. Baked until golden, it’s dusted with powdered sugar for a dessert that’s both elegant and comforting. Perfect for holidays or everyday indulgence, this recipe requires just a handful of ingredients and comes together in under an hour.

Exciting Story

The first time I served this clafoutis, it was a chilly winter evening, and my family gathered around the table. The aroma of vanilla and baked custard filled the room, and the cranberries added bursts of color and flavor. As we shared slices, it felt like the perfect dessert to bring us all together—warm, tangy, and utterly satisfying.

Why This Tangy Cranberry Clafoutis

What Makes It Special

• Bright and Tangy: Cranberries add a pop of tartness that balances the sweet custard.
• Elegant Yet Easy: A no-fuss recipe that looks stunning and tastes incredible.
• Seasonally Inspired: Perfect for fall and winter gatherings.
• Versatile: Serve warm, at room temperature, or chilled—it’s delicious every way.

What You Need for Tangy Cranberry Clafoutis

For the Batter:

• 3 large eggs
• 1/2 cup granulated sugar
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/2 cup all-purpose flour

For the Filling:

• 1 1/2 cups fresh or frozen cranberries
• 2 tbsp granulated sugar (for sprinkling)

For Garnish:

• Powdered sugar, for dusting
• Whipped cream or vanilla ice cream (optional)

How to Make Tangy Cranberry Clafoutis

1. Prepare the Cranberries: Preheat your oven to 350°F. Butter a 9-inch pie dish or a similar-sized baking dish. Spread the cranberries evenly across the bottom of the dish. Sprinkle with 2 tablespoons of sugar to offset their tartness.
2. Make the Batter: In a mixing bowl, whisk together the eggs, granulated sugar, and salt until smooth. Add the vanilla extract, milk, and heavy cream, whisking until combined. Gradually sift in the flour, whisking to create a smooth, lump-free batter.
3. Assemble the Clafoutis: Pour the batter over the cranberries, ensuring they are evenly distributed. The batter will rise slightly as it bakes, so don’t overfill the dish.
4. Bake: Place the dish in the oven and bake for 35-40 minutes, or until the clafoutis is puffed, golden, and set in the center. A toothpick inserted into the custard should come out clean.
5. Cool and Garnish: Let the clafoutis cool slightly before dusting with powdered sugar. Serve warm, at room temperature, or chilled, with whipped cream or vanilla ice cream if desired.

Tips for Tangy Cranberry Clafoutis

• For an extra burst of flavor, add a pinch of cinnamon or orange zest to the batter.
• Use frozen cranberries straight from the freezer—no need to thaw.
• Butter the dish generously to ensure easy serving and a golden crust.

Substitutions and Variations

• Swap cranberries for cherries, blueberries, or raspberries for a different flavor.
• Use almond extract instead of vanilla for a nutty twist.
• Replace heavy cream with full-fat coconut milk for a dairy-free option.

Make a Healthier Version

• Use almond flour or whole wheat flour for added nutrients.
• Replace granulated sugar with coconut sugar or a natural sweetener.
• Substitute heavy cream with a lighter cream or more whole milk.

Closing for Tangy Cranberry Clafoutis

And there you have it! This Tangy Cranberry Clafoutis is a perfect blend of tart and sweet, elegant yet comforting. Whether you’re hosting a dinner party or simply indulging in a cozy dessert, this recipe is sure to delight. Don’t forget to share your creations and explore more of our French-inspired recipes. Bon appétit!

Frequently Asked Questions for Tangy Cranberry Clafoutis

1. Can I make this clafoutis ahead of time? Yes! It can be made a day in advance and served chilled or reheated slightly in the oven.
2. What if I don’t have fresh cranberries? Frozen cranberries work perfectly. Use them straight from the freezer to avoid excess moisture.
3. Can I use a different dish size? Yes, adjust the baking time accordingly if using a smaller or larger dish.
4. How do I prevent the batter from sticking? Generously butter the baking dish or use a non-stick spray.
5. What pairs well with this dessert? Whipped cream, vanilla ice cream, or a drizzle of caramel sauce complement it beautifully.
6. Can I freeze leftover clafoutis? Yes, freeze individual slices in an airtight container for up to 1 month. Reheat gently before serving.
7. What’s the best way to store leftovers? Cover the dish with plastic wrap or foil and refrigerate for up to 3 days.
8. Can I use dried cranberries? Yes, but soak them in warm water or juice for 10 minutes to rehydrate.
9. How do I know when it’s done baking? The clafoutis should be puffed, golden, and set in the center. A toothpick inserted should come out clean.
10. Can I add alcohol to the batter? A splash of Grand Marnier or rum adds a lovely depth of flavor.
11. What’s the origin of clafoutis? Clafoutis is a traditional French dessert originating from the Limousin region, traditionally made with cherries.
12. Can I double the recipe? Yes, use a larger dish and adjust the baking time as needed.