The Chew: Cranberry Sauce Buckle Recipe

The Chew: Cranberry Sauce Buckle

Carla Hall turned to the submissions under the hashtag Chew Potluck, to find inspiration for her latest dish. She came up with an incredible recipe for a Cranberry Buckle. If you ask me, cranberry is one of the most essential flavors of the holidays, so it makes sense to say hello to Thanksgiving with a sweet treat using the ruby red ingredient. Carla explained that one of her favorite parts about the recipe is that, other than the cranberry sauce, the recipe calls for only pantry ingredients. You just may have everything you need to make this buckle right there in your kitchen!

Click next page to find out, and get the recipe!


The Chew: Cranberry Sauce Buckle Recipe Ingredients

The Chew: Cranberry Sauce Buckle Recipe

Carla Hall’s Cranberry Sauce Buckle is the perfect treat to enjoy around the holidays and surprisingly a breeze to prepare! (joyosity / Flickr)

For the Cranberry Sauce:

  • 1 orange – juiced and zested into strips
  • 6 oz cranberries – fresh or frozen
  • 1/2 C sugar

For the Buckle:

  • 1 C sgar
  • 1/2 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/4 C sour cream
  • 4 tbsp unsalted butter + 1 tbsp for greasing
  • 1 large egg
  • 2 C all-purpose flour
  • 1/2 tsp cinnamon
  • 1/2 C milk
  • 1/2 C pecans – toasted, chopped

To Serve:

  • powdered sugar
  • vanilla ice cream


The Chew: Cranberry Sauce Buckle Recipe Directions

  1. Preheat the oven to 350 degrees
  2. Grease an 8×8-inch baking pan with one tbsp butter, then line with parchment paper

For the Cranberry Sauce:

  1. In a medium saucepan over medium heat, add the orange juice, cranberries, orange zest, and sugar
  2. Bring to a boil, stirring constantly
  3. Reduce to a simmer and cook for 15 minutes to thicken
  4. Set aside and let cool entirely
  5. Discard the orange zest

For the Cake:

  1. In the bowl of an electric mixer fitted with the paddle attachment, cream together the sugar and butter for about five minutes until fluffy
  2. Add the vanilla extract and egg, then mix until combined
  3. In a medium bowl, whisk together the baking powder, flour, salt, and cinnamon then set aside
  4. Add the sour cream and milk to the creamed butter mixture
  5. Slowly incorporate the dry ingredients until fully mixed
  6. Stir in the pecans and pour the batter into the prepared dish
  7. Use a half tsp to spoon the cranberry sauce on top of the batter
  8. Gently push down into the batter
  9. Put in the oven and bake for 25-30 minutes until golden brown
  10. Serve with vanilla ice cream, more cranberry sauce, and powdered sugar


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