"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Cranberry-Blueberry Cobbler Recipe

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This recipe for Cranberry-Blueberry Cobbler, by , is from Family & Friend Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Robin Steindl
Added: Sunday, January 27, 2008


Fruit mixture:
2 c. sugar
1/4 c. cornstarch
2 c. fresh or frozen cranberries
2 c. fresh or frozen blueberries
2 tbsp. orange juice

1 (6oz.) can Pillsbury golden layers refrigerated buttermilk biscuits
2 tbsp. sugar
1/2 esp. grated orange peel.

Heat oven to 375. Spray 2 qt. baking dish with cooking
In large saucepan, combine all fruit mixture ingredients.
Bring to a boil, stirring constantly (mixture will become juicy as it cooks). Reduce heat; simmer until cranberries pop and sauce is slightly thickened. Pour into baking dish.
Separate dough into 5 biscuits. Cut each into quarters.
In small bowl, combine sugar and orange peel; mix well.
Add biscuit pieces; toss to coat. Arrange over hot fruit.
Bake for 12 to 17 minutes. Cool for 5 min. before serving.

Number Of Servings:
Number Of Servings:




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