Cranberry, Cointreau and Clementine Crumble by Caroline Taylor

Cranberry, Cointreau and Clementine Crumble

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  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
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  • Recipe course: Desserts

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Ingredients

This Cranberry, Cointreau and Clementine Crumble is a great way to use cranberries in a different way while they are in season.

You will need (to serve 4):

  • 250g cranberries
  • 1 large orange, juice only
  • Splash Cointreau
  • 100g sugar (caster or granulated)
  • 100ml water

Crumble topping:

  • 75g butter, cubed
  • 175g plain flour
  • 50g caster sugar

  1. Put the cranberries, orange juice, Cointreau, sugar and water in a pan on a medium heat and leave to warm up until just simmering. Wait until all the cranberries have burst and the mixture has thickened but you still have plenty of juice.
  2. Add the butter, flour and sugar to the mixer and turn on to a low speed. Leave for a minute or so until you have a breadcrumb texture.
  3. Put the fruit into a dish then top with the crumble. Place in a preheated oven at 180C for 30-40 minutes or until nicely browned.

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