I’m a big fan of cranberries and was glad to see them make an appearance at the farmers market recently. They’re grown here in Oregon by Eagle Organic Cranberries, they had a small booth set up with these little brown bags filled with freshly picked cranberries.

There are so many ways to prepare them I wasn’t sure where to start, sweet or savory? Sweet it is. I spotted this recipe for a cranberry cobbler which is very simple to make. I added some orange zest which worked out really well. The only thing I’m not sure about is the baking time, the original recipe says to bake for 25-30 minutes, but um, it didn’t look browned at all and not what I would consider quite done. So I baked for 50 minutes until it was golden brown, I found another recipe which is pretty much the same as this one and they baked for 55 minutes. I think mine came out slightly over baked but time will vary depending on your oven. It’s such a pretty and tasty berry, I love the flavor and tartness, I’m looking forward to making more dishes with these in the coming days.

Cranberry Orange Cobbler
(adapted from Everyday Food)

6 tablespoons unsalted butter, melted, plus more for pan
1 1/4 cups fresh cranberries (partially thawed if frozen)
1 tablespoon fresh orange zest
3/4 cup plus 2 tablespoons sugar, divided
1 cup all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon fine salt
1/2 cup whole milk
1 large egg

Preheat oven to 350 degrees. Butter a 10-inch cast-iron skillet. In medium bowl stir together cranberries, orange zest and 2 tablespoons sugar, set aside. In a large bowl, whisk together flour, baking powder, salt, and remaining 3/4 cup sugar. In a small bowl, whisk together milk and egg, then whisk in butter. Whisk milk mixture into flour mixture until combined.

Pour batter into skillet and scatter cranberries on top. Bake until center springs back when lightly touched, 25 to 30 minutes (I baked mine for 50 minutes for golden brown). Let cool 15 minutes before serving (or let sit at room temperature, up to 8 hours).