Cranberry Cinnamon Clafoutis

• 1 cup dried cranberries
• 1 cup tawny Port
• 1/3 cup rye whiskey or brandy
• 1/2 teaspoon cinnamon
• 3 large eggs
• 1 cup whole milk
• 3/4 stick unsalted butter, melted
• 1/2 cup sugar
• 1/3 cup all-purpose flour
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 1 teaspoon sugar mixed with
• 1/8 teaspoon cinnamon

1. Preheat oven to 400u0b0F with rack in upper third. Butter a 9-inch shallow baking dish.
2. Briskly simmer cranberries, Port, whiskey, and cinnamon in a small heavy saucepan, uncovered, stirring occasionally, until almost syrupy, 12 to 15 minutes. Pour into baking dish.
3. Blend together eggs, milk, butter, sugar, flour, vanilla, and salt in a blender and pour over cranberries, then sprinkle with cinnamon sugar. Bake until slightly puffed and set in center, about 35 minutes. Cool clafoutis briefly on a rack.

cranberries, tawny port, rye whiskey, cinnamon, eggs, milk, unsalted butter, sugar, flour, vanilla, salt, sugar, cinnamon

Taken from www.epicurious.com/recipes/food/views/cranberry-cinnamon-clafoutis-240943 (may not work)