For this custardy dessert, cooking the cranberries in sugar infuses them with sweetness and helps juices caramelize while the clafoutis bakes.
2 tablespoons melted unsalted butter, plus more for skillet
¾ cup granulated sugar
2¼ ounces (½ cup) all-purpose flour
½ teaspoon baking powder
Pinch kosher salt
1½ cups whole milk
1 tablespoon ginger liqueur (such as Domaine de Canton) or cognac, optional
1 teaspoon vanilla extract
8 ounces (2 cups) fresh or frozen cranberries
2 tablespoons finely chopped candied ginger
1 ounce (¼ cup) sliced almonds
Confectioners’ sugar, for dusting
Vanilla ice cream, for serving (optional)
1. Heat oven to 375 degrees. Butter a 12″ cast-iron skillet and set on a foil- or parchment-lined rimmed baking sheet.
2. In a blender, combine ½ cup sugar, flour, eggs, baking powder, salt, milk, butter, liqueur, and vanilla. Blend until smooth and set aside.
3. Toss cranberries with remaining sugar and place in skillet. Bake until cranberries have started to bubble, about 12 minutes. Remove from oven, scatter candied ginger over top and pour on the batter. Sprinkle with almonds and return to oven. Bake until set, slightly puffed, and brown around edges, 30 to 35 minutes.
4. Dust with confectioners’ sugar and serve immediately, with ice cream, if desired.
Note: To make individual clafoutis, use six 8-ounce oven-safe dishes.