Ingredients
6tbspunsalted butter
½cupsugar
2largeeggs
1tspvanilla extract
1tsporange zest,freshly grated
1cupall-purpose flour
1tspbaking powder
½tspsalt
6cupsfresh cranberries
1¼cupssugar
1cupcranberry juice
1tsporange zest,freshly grated
Preparation
Preheat oven to 350 degrees F.
In a large bowl, beat butter and sugar with a wooden spoon until smooth and creamy. Beat in eggs 1 at a time until well blended.
Beat in vanilla extract and orange zest. Add flour, baking powder and salt, and beat until fully blended.
Set aside.
In a 2-quart shallow glass or ceramic baking dish, combine cranberries, sugar, juice, and orange zest. Spoon topping over cranberry mixture by heaping tablespoonfuls.
Bake 55 to 60 minutes, or until filling is bubbly around the edges and topping is brown.
Cool on a wire rack.
Serve warm or at room temperature.
