I found some fresh cranberries at the commissary on Saturday, which meant I just had to make one of Wingnut's favorite desserts; Cranberry Crisp. Never heard of it, you say. Never fear. I have the recipe for you. This is fantastic served with vanilla ice cream while still warm. We also refrigerate the left-overs and have it cold for breakfast. It's the perfect combination of tart and sweet.
2 bags fresh cranberries
2 cups sugar
1 cup orange juice
1 cup water
1 tablespoon grated orange zest
1 tablespoon freshly grated ginger root(optional)
2/3 cup flour
1/2 cup white sugar
1/2 cup brown sugar
10 tablespoons unsalted butter
1/2 teaspoon cinnamon
1/2 teaspoon fresh grated nutmeg
1 1/4 cup toasted and coarsely chopped nuts (pecans work very well with cranberries)
In large sauce pan combine cranberries, sugar, orange juice, water, orange zest, and ginger. Bring to a boil over high heat and then reduce temperature to medium so that fruit is still bubbling and popping gently. Cook for approximately 10 minutes, until mixture has thickened. Pour into a 9 x 12 pan and set aside while preparing crumble.
In a food processor combine flour, sugars, and spices. Pulse to combine. Cut cold butter into one inch chunks and sprinkle over mixture. Pulse 10 times using 1 second pulses until mixture resembles sand. Stir in toasted nuts. Spread crumble evenly over the top of the fruit mixture.
Bake in a preheated 375 degree oven for 40 to 45 minutes, until topping is a dark caramelized brown and crisp appears set. Cool on a rack for at least 30 minutes before serving.