Popovers with Cranberry Butter

660 mins
Serves 6
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Directions

  1. 1In a bowl, mix 1 1/3 cup all-purpose flour and 1 teaspoon of salt.
  2. 2In a bowl, mix 1 1/3 cup all-purpose flour and 1 teaspoon of salt.
  3. 3In a bowl, mix 1 1/3 cup all-purpose flour and 1 teaspoon of salt.
  4. 4Add 1 1/3 cup whole milk and whisk.
  5. 5Add 1 1/3 cup whole milk and whisk.
  6. 6Add 1 1/3 cup whole milk and whisk.
  7. 7Crack and whisk in 4 eggs until the mixture is silky smooth.
  8. 8Crack and whisk in 4 eggs until the mixture is silky smooth.
  9. 9Crack and whisk in 4 eggs until the mixture is silky smooth.
  10. 10Add 2 tablespoons of neutral oil and whisk until the batter is thin.
  11. 11Add 2 tablespoons of neutral oil and whisk until the batter is thin.
  12. 12Add 2 tablespoons of neutral oil and whisk until the batter is thin.
  13. 13Pour the batter into a measuring cup and refrigerate for six hours to overnight. Cover it.
  14. 14Pour the batter into a measuring cup and refrigerate for six hours to overnight. Cover it.
  15. 15Pour the batter into a measuring cup and refrigerate for six hours to overnight. Cover it.
  16. 16Preheat the popover pan at 375 degrees for 10 minutes.
  17. 17Preheat the popover pan at 375 degrees for 10 minutes.
  18. 18Preheat the popover pan at 375 degrees for 10 minutes.
  19. 19Give the batter a stir.
  20. 20Give the batter a stir.
  21. 21Give the batter a stir.
  22. 22Add parchment paper liners to the popover pan.
  23. 23Add parchment paper liners to the popover pan.
  24. 24Add parchment paper liners to the popover pan.
  25. 25Fill the prepared cups with the batter, three-quarters of the way up.
  26. 26Fill the prepared cups with the batter, three-quarters of the way up.
  27. 27Fill the prepared cups with the batter, three-quarters of the way up.
  28. 28Bake for 45 to 50 minutes. Do not open the door during baking.
  29. 29Bake for 45 to 50 minutes. Do not open the door during baking.
  30. 30Bake for 45 to 50 minutes. Do not open the door during baking.
  31. 31In a stand mixer, cream together 1/2 cup unsalted butter, 1 to 2 tablespoons of cranberry sauce and a pinch of salt until smooth.
  32. 32In a stand mixer, cream together 1/2 cup unsalted butter, 1 to 2 tablespoons of cranberry sauce and a pinch of salt until smooth.
  33. 33In a stand mixer, cream together 1/2 cup unsalted butter, 1 to 2 tablespoons of cranberry sauce and a pinch of salt until smooth.
  34. 34Serve immediately while warm.
  35. 35Serve immediately while warm.
  36. 36Serve immediately while warm.

Ingredients

  • 1.33 cup all-purpose flour
  • 1.33 cup all-purpose flour
  • 1.33 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1.33 cup whole milk
  • 1.33 cup whole milk
  • 1.33 cup whole milk
  • 4 eggs
  • 4 eggs
  • 4 eggs
  • 2 tablespoons neutral oil
  • 2 tablespoons neutral oil
  • 2 tablespoons neutral oil
  • 0.5 cup unsalted butter
  • 0.5 cup unsalted butter
  • 0.5 cup unsalted butter
  • 1 to 2 tablespoons homemade cranberry sauce
  • 1 to 2 tablespoons homemade cranberry sauce
  • 1 to 2 tablespoons homemade cranberry sauce

Equipment

whiskmeasuring cupsmixing bowlpopover panparchment paper linersstand mixer