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Recipes

Popovers with Cranberry Butter

By Family Features | Contributor

When it’s time for a celebration, eggs are at the heart of many favorite recipes. They are an invaluable ingredient to hosts, delivering convenience and inspiration for hors d’oeuvres, baked treats, traditional dishes perfect for entertaining and more.

Eggs keep baked favorites (and festivities) from falling flat. In only 10 minutes prep time and with a few simple ingredients, you can make crowd-pleasing recipes like these Popovers with Cranberry Butter from best-selling author and international social media chef Shereen Pavlides. 

Start by whisking the star of the show – eggs – with flour, salt and milk to a silky-smooth texture. Cover and refrigerate the thin batter for 6 hours, or overnight, then bake in a popover pan (or try a muffin pan) to warm, eggy, flaky perfection.

Then combine softened butter and cranberry sauce with a pinch of salt before spreading on the melt-in-your-mouth popovers. For an extra special touch, consider whipping up homemade cranberry sauce rather than using a store-bought version.

Whether it’s served as an appetizer or light dessert, this savory-with-a-touch-of-sweet recipe can become part of your family’s most cherished traditions.

Popovers with Cranberry Butter 

Recipe courtesy of Shereen Pavlides (@CookingwithShereen) on behalf of the American Egg Board

Prep time: 10 minutes 

Cook time: 45-50 minutes 

Yield: 6 popovers   

Popovers: 

1 1/3    cups all-purpose flour

1          teaspoon kosher salt 

1 1/3    cups whole milk

4          large eggs

2          tablespoons avocado or vegetable oil 

            nonstick cooking spray

Cranberry Butter:

1/2       cup unsalted butter, softened 

2          tablespoons cranberry sauce 

1          pinch salt

To make popovers: In large bowl, whisk flour, salt, milk and eggs until silky smooth. Add oil and whisk to combine. Transfer to pourable pitcher, cover and refrigerate at least 6 hours, or overnight.

Heat oven to 375 F.

Place 6-cup popover pan in oven 10 minutes.

Remove pan and spray with nonstick cooking spray. Stir batter, divide and pour into cups, filling each 3/4 full.

Bake until puffed high and cooked through, 45-50 minutes. 

To make cranberry butter: In medium bowl, mix butter, cranberry sauce and salt until well combined.

Remove popovers from oven and serve with cranberry butter.

For more recipes: IncredibleEgg.org/invaluableegg

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