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Savory Cranberry Capirotada Serves 8 to 10 1 1/2 sticks unsalted butter 1 cup diced white onion 3/4 cup diced celery 3/4 cup diced carrots 3/4 loaf French bread, with crust, cut into small cubes 1 1/2 cups water 1/4 cup brown sugar 1 teaspoon salt 1 1/2 teaspoons ground cinnamon 2 cups fresh cranberries 1 cup walnuts, chopped 1/2 pound cream cheese, chilled and chopped Preheat the oven to 350 degrees F. Butter a 13- x 9-inch glass casserole or lasagna pan. Melt 1/2 stick of the butter in a large sauté pan over medium heat. Add onion, celery, and carrots and sauté until soft. Remove from pan and set aside. Melt the remaining stick of butter in the sauté pan, add the bread cubes, and stir to coat evenly. Spread the cubes on a baking sheet and bake 15 minutes or until lightly brown and crisp. Remove the bread and turn the oven temperature up to 400 degrees F. Combine the water, brown sugar, and salt in the sauté pan and bring to a boil. Remove from heat, stir in the cinnamon, and set aside. In a large mixing bowl, combine the cranberries, walnuts, cream cheese, sautéed vegetable mixture, and toasted bread cubes. Drizzle with the cinnamon syrup mixture while stirring to evenly distribute. Transfer the mixture to the prepared pan. Bake, uncovered, stirring occasionally, for 15 minutes. Then bake an additional 5 minutes, without stirring, until the top is golden brown and crusty and the liquid is almost gone. |
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| © 2012 Mary Sue Milliken and Susan Feniger. All rights reserved. |