I stuff my turkey with butter, mandarin oranges and garlic and douse it in that cranberry sierra mist...the skin gets a nice tang.
this year I am making cranberry upside down cake for the family I have never tried the recipe but thought it looked delicious
fruit topping 3 tbsp unsalted butter (who are we kidding...i use the salted kind) 1/2 cup packed brown sugar 1/4 cup sliced almonds 3 cups cranberries (frozen or fresh)
cake: 1 1/4 cups flour 1 1/2 tsp baking powder 1/2 tsp fine cut sea salt (delish) 14 tbsp unsalted butter (14 TABLESPOONS!!!! siiiiiiiiiiiigh) 1/3 cup paked almond paste 3/4 cup sugar 3 eggs 1 tbsp vanilla 1/2 cup buttermilk
preheat oven to 350. Butter a 9inch round cake pan. To make the fruit topping: melt the butter in a small saucepan, then remove from the heat and stir in the brown sugar. Pour the mixture into the prepared pan and spread it in an even layer. Sprinkle the almonds over the sugar mixture then evenly distribute the cranberries.
to make the cake: sift the flour, baking powder and sea salt together in a bowl. Cream the butter, almond paste and sugar together on medium high speed for 3-5 mins until light and fluffy. add eggs to butter mixture, one at a time, scraping down the sides after each one. Add vanilla. Stir in the flour mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour. Gently spread the batter over the cranberries.
bake for 60-65 mins. Let cool for 20 mins. To flip the cake over, run a knife around the edge then place on a flat plate or serving platter and quickly invert in one fell swoop.
voila
looks amazing...it's from some magazine...can't remember which because I ripped it out!!!
