Cheddar-Cranberry Popovers with Cranberry Butter

Yield:

6 servings

Instructions

To make the cranberry butter, place the cranberries, sugar, and water in a 2- or 3-quart saucepan and cook over medium-high heat until the mixture boils. Reduce the heat to medium and simmer until most of the berries have burst, about 5 minutes. Remove from heat and let come to room temperature (sauce will thicken as it cools), then use a fork or immersion blender to combine the sauce with the butter.

For the popovers

Ingredients

4 large eggs, at room temperature
1¹⁄3 cups whole milk, at room temperature
3 tablespoons unsalted butter, melted and cooled slightly, plus more for the pan
1¹⁄3 cups all-purpose flour
1 teaspoon table salt
1 cup finely grated cheddar cheese, plus more for sprinkling
¹⁄3 cup fresh cranberries

Instructions

Preheat your oven to 450° and set a rack to the lower third position. Put a 6-cup popover pan in the oven to heat. Meanwhile, combine the eggs, milk, and butter in a blender and blend for 15 seconds. Add the flour and salt and blend for another 15 seconds, scraping down the sides of the blender if necessary. Add 1 cup of cheese and the fresh cranberries, and stir in with a rubber spatula.

Remove the hot pan from the oven. Brush the wells of the pan with butter (you can also spray with nonstick cooking spray). Evenly divide the batter among the cups; each one will be about ¾ full. Sprinkle each with a bit of cheese. Transfer pan to the lower oven rack and bake for 15 minutes. Reduce the heat to 350° and bake 15 minutes more. Do not open the oven while baking.

Remove the popovers from the pan and transfer to a wire rack. They should slip out easily, but if not, run a small paring knife around the edges. Jab each one with a small paring knife to release steam. Serve immediately with cranberry butter. Popovers are best eaten the day they are made.