11.18.2010

The Local Food Report: Cranberry Land

Everyone, I'd like to introduce a new friend. This is Cranberry Goodin Pudding:


We met through Ralph Tupper and his wife Kathy, who own a cranberry bog in East Brewster. They sell their berries each fall at Windfall Market in Falmouth and the farmers' market in Orleans, and along with the fruit, they bring recipes. They have all sorts of ideas: cranberry chicken, cranberry sauce, cranberry pumpkin bread. When Ralph and I started talking cranberries for my radio show this week, I pressed him to pick out a favorite, and he pointed to Cranberry Goodin Pudding. Apparently, it lives up to its name.

If you don't have your dessert roster lined up yet for Thanksgiving, Cranberry Goodin Pudding would be a good candidate. It's easy: just a layer of fresh cranberries, then a sprinkling of brown sugar and walnuts, and finally a thick, whipped batter of eggs, flour, sugar, and butter. Then you simply bake and serve, with a dollop of vanilla ice cream. It's about as easy, delicious, and local as it gets.


CRANBERRY GOODIN PUDDING

Despite the name, this recipe is less of a pudding and more of a crisp or pastry. The cranberries form a sticky, sweet layer on the bottom, and the batter and nuts add a nice crunch on top. We liked it best warm, with vanilla ice cream.

1 and 1/4 cups fresh cranberries
1/4 cup packed dark brown sugar
1/4 cup chopped walnuts
1 egg
1/2 cup granulated sugar
1/2 cup all-purpose flour
1/3 cup butter, melted

Preheat the oven to 325 degrees F. Spread the cranberries over the bottom of a buttered 9-inch pie plate. Sprinkle the fruit with the brown sugar and nuts. Beat the egg until frothy, slowly add the sugar, and beat until blended. Add the flour and melted butter and beat well. Spoon this batter over the nuts and cranberries. Bake for 30-40 minutes, or until the top is golden. Serve warm, with vanilla ice cream.

10 comments :

Alison said...

Ha ha...great minds. Check out my post today too. ;-) I like your addition of brown sugar though. Maybe next time.

Anonymous said...

Oooh wow. Do you think our father would let me substitute this for one of our many (i.e. too many for just three people) requisite pies?

Gobble gobble!

xo anna

Gary said...

Elspeth,
OMG....this sounds to die for! We may have to try it before Thanksgiving, maybe even this weekend! :)
Happy Thanksgiving to you! It must be absolutely lovely having Thanksgiving dinner in Wellfleet, that's been a dream of my family's for many years....

Gary

Bie said...

You make me long for kitchens of the past,This dish sounds so yummy. xo biee

Jess said...

I have been doing some research for a book I'm writing and your name keeps coming up. And what a beautiful name it is! You have a wonderful blog that I'm so happy I came across and I think what your doing for local food in MA is excellent.

Elspeth said...

Gary, it would make an excellent Thanksgiving treat. we actually go off-cape for thanksgiving, but maybe one day we'll all be in wellfleet!

biee, it is yummy, and i have a feeling it would be a favorite of yours...you will just have to visit again!

and jess, thank you! good luck with the book research, and please feel free to ask questions.

all the best,
elspeth

caroline said...

delicious!! made it with cranberries i picked in the province land dunes. thank you for the recipe!

Anonymous said...

Hi Elspeth-
I (yes, I) made this for my Book Club last week, and it was as simple and delicious as you promised. Now there are even more Smith alums who are fans of yours!
DD from Needham

Elspeth said...

Dorthi, I'm so glad! I am thinking of making it for Christmas...it was certainly a hit around here.

Gary said...

Elspeth,

It's pouring rain out here (Saratoga, NY), bitter cold, nasty. We're decorating the tree, and just made the Cranberry Goodin. Wow! Fantastic, this may be our "bring along" dessert during the holidays!
Thanks for your blog, we look forward to each and every post.
Merry Christmas to you & Alex!

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