I love to hear about dishes that are regional specialties so I was thrilled when my friend Samantha told me that she wanted to share her mother’s Cranberry Duff recipe with us. Of course, I had to ask her what that was since I had never heard of Cranberry Duff. Turns out it’s a regional dish in New England.
When Samantha sent me the recipe this weekend I thought it seemed a little incomplete. Her mom is clearly one of those cooks who just adds liquid until it looks right 
Well… I thought I better get a more complete recipe so I went online and searched and searched. There were very few recipes for Cranberry Duff and none like this one. So… because this recipe comes from the same woman who gave us the awesome recipe for her Pumpkin Clouds (awesome cookies), I think I’m going to give this one a try. Besides, Samantha says it’s dee-li-scious and she has very good taste!
Before I share the recipe, pop over to visit Samantha! She is one of the Godliest women I know and I am truly blessed that God put her in my life. You will be blessed as well. She is wise, kind, caring, compassionate, funny, has a nack for decorating, a servant’s heart, and… she is a very good cook! Here’s her mom’s recipe for Cranberry Duff…
Crandberry Duff
Ingredients:
Cake:
- 2 cups Bisquick
- 2 cups cranberries
- 4 teaspoons sugar
- enough milk to mix/spread (based on recipes I found online, this should be about 2/3 of a cup)
Sauce:
- 2 cups sugar
- 4 tablespoons flour
- 1 cup hot water
- 1/2 stick butter (1/4 cup)
- 3 tablespoons vinegar (I’m guessing white or cider)
- 1 teaspoon vanilla
Preheat oven to 350 degrees. Spray an or 9 inch square baking dish with non-stick cooking spray.
In a mixing bowl combine Bisquick, cranberries and sugar. Stir in milk. Spread in prepared baking dish. Bake until knife inserted in the center comes out clean. (I believe this should be 30-40 minutes based on my internet search.)
Prepare the sauce while cake is baking. To prepare, mix sugar and flour in a small saucepan. Stir in hot water to dissolve sugar. Add remaining ingredients and simmer on low, stirring frequently to smooth the sauce.
To serve, cut cake into squares and pass the sauce around in a gravy boat so folds can add as they desire.
Sweetest Blessings,
LeAnn
