I loved this with low fat vanilla ice cream! I also think it is lower cal/fat than some other cranberry desserts -- and the cal count can probably be lowered with some minor changes. The original recipe calls for yellow cornmeal, but I used white cornmeal and vanilla - I used black walnut flavoring -- yummy! Recipe source: Bon Appetit (January 2008)

Ingredients

6 serv.

cranberries↗2 cup
pure maple syrup↗1 cup
(I used grade A amber)
whipping cream↗2⁄3 cup
orange, grated peel only↗1
salt↗1⁄2 teaspoon
flour↗2⁄3 cup
cornmeal↗1⁄2 cup
(see note in description)
baking powder↗1 1⁄2 teaspoon
egg↗1
sugar↗3 tablespoon
milk↗1⁄2 cup
(I used 1% milk)
butter, melted↗1⁄2 cup
black walnut flavoring↗1 teaspoon
(see note in description)

Step-by-step instructions

1
Preheat oven to 400 degrees F.
2
In a saucepan combine first 4 ingredients (cranberries - orange peel) and a pinch of salt. Bring to a boil, stirring occasionally until cranberries pop. Reduce heat and simmer for one minute. Remove from heat.
3
In a bowl whisk together flour, cornmeal, baking powder and 1/2 teaspoon salt.
4
In another bowl whisk together egg and sugar.
5
Whisk in the milk, melted butter and flavoring (see note above)into the egg/sugar mixture.
6
Pour cranberry mixture into an 8x8" pan. Pour batter over cranberries.
7
Bake cake for 30 minutes or until cake is golden and cranberries are bubbling at the edges.
8
Cool for 15 minutes before serving.
9
Best served warm with ice cream, but I also liked it cold.

Source: food.com

Original recipe ↗

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