Cranberry Upside-Down Cake
8 tablespoons unsalted butter (1 stick), divided
1 1/2 cups fresh (or frozen) cranberries
1/3 cup chopped pecans (or walnuts)
1/3 cup + 1/2 cup sugar
1 large egg
1/2 cup all-purpose flour
CALORIES (per 1/9 recipe) 230kcal; FAT 14g; CHOL 50mg; SODIUM 10mg; CARB 27g; FIBER 1g; PROTEIN 2g; VIT A 8%; VIT C 4%; CALC 2%; IRON 4%
Other Preparation Methods
Cranberry Sauce: Combine 1 (12-oz) bag cranberries and 1 (12-oz) jar cherry preserves in saucepan. Bring to a boil. Reduce heat to low; simmer and stir 12-15 minutes or until cranberries burst and liquid is reduced to the consistency of syrup. Serve warm or cold.
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Recipe Version FRP0043