Cranberry Betty 1958
Step back in time with the nostalgic charm of Cranberry Betty 1958, a vintage dessert that brings together the tartness of fresh cranberries, warm spice notes of cinnamon and nutmeg, and the buttery crunch of golden-toasted bread crumbs. This simple yet elegant recipe layers a luscious, lightly sweetened cranberry filling with spiced sugar and crispy homemade bread crumbs, creating a harmonious balance of textures and flavors in every bite. Ready in just about an hour, this retro classic is perfect for holiday gatherings or whenever you're craving a comforting dessert with a touch of history. Serve it warm, and let the vibrant cranberry flavor shine alongside a scoop of creamy vanilla ice cream or a dollop of freshly whipped cream for a truly unforgettable treat.
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Recipe Information
Ingredients
- 3 cups cranberries
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 1 teaspoon cinnamon
- 0.25 teaspoon nutmeg
- 0.25 teaspoon salt
- 8 tablespoons unsalted butter
- 3 cups bread crumbs (preferably homemade)
- 0.5 cup water
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish and set it aside.
In a medium saucepan, combine the cranberries, granulated sugar, water, and lemon juice. Heat over medium heat until the cranberries start to burst, about 8-10 minutes. Stir occasionally and remove from heat once the mixture slightly thickens.
In a small bowl, mix the brown sugar, cinnamon, nutmeg, and salt. Set aside.
In a large skillet, melt the butter over medium heat. Add the bread crumbs and stir to coat evenly in the butter. Continue cooking, stirring frequently, until the bread crumbs turn golden brown and fragrant, about 4-5 minutes.
Spread one-third of the toasted bread crumb mixture evenly over the bottom of the prepared baking dish.
Spoon half of the cranberry mixture over the bread crumb layer, spreading it evenly.
Sprinkle half of the brown sugar and spice mixture over the cranberries.
Repeat the layers: another third of the bread crumbs, followed by the remaining cranberries and the rest of the brown sugar and spice mixture.
Finish with the remaining bread crumbs as the top layer.
Bake in the preheated oven for 30-35 minutes, or until the top is lightly browned and the cranberry filling is bubbly.
Allow the Cranberry Betty to cool for 10-15 minutes before serving. Serve warm as is, or with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 489 mg | 21% | |
| Total Carbohydrate | 99.6 g | 36% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 59.4 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 74 mg | 6% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 183 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
