Mom's Cranberry Crisp
My mother’s notebooks are full of recipes for the holidays but this simple cranberry crisp remains a favorite, Cranberry sauce is so adaptable in so many recipes so if you have a lot of it left over, make this crisp. Other uses for cranberry sauce include serving it as a topper for ice cream or your favorite yogurt; use it instead of pancake syrup for pancakes, waffles, French toast. Serve it as a side with chicken or pork chops. Add it to quick breads and muffins.
Mom’s Cranberry Crisp
6 cups fresh or frozen cranberries
½ cup granulated sugar
¾ cup apple cider
1 cup flour
¼ cup quick cooking oatmeal
3/4 cup packed brown sugar
¼ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 ¼ stick butter, melted and cooled
1 egg, lightly beaten with a fork
Preheat oven to 350F
Place the cranberries in a large saucepan and add the granulated sugar and cider. Bring to boil over medium heat and cook until cranberries pop and mixture thickens. Transfer to an 8 inch baking dish and spread evenly.
In a separate bowl mix the flour, oatmeal, brown sugar, salt, cinnamon, nutmeg and cloves together. With a fork work in the butter until mixture looks crumbly. Mix in the egg.
Crumble the mixture over the top of the cranberries. Bake for 30-40 minutes or until the top is nicely browned and the cranberries are bubbly and juicy.
Serve warm scooped from the pan.