CRANBERRY COBBLER

(adapted 20 years ago from Elizabeth's in Northville)

2 (12 ounce) bags washed and stemmed cranberries

1 1/4 cups sugar

1 cup fresh orange juice

zest of 2 oranges

Streusel topping:

1/2 cup brown sugar

1/2 cup flour

1/2 cup chopped walnuts or pecans

1/4 cup hard unsalted butter

Combine cranberries, sugar and orange juice in saucepan. Simmer until cranberry skins pop. Cook 7 to 10 minutes, just until tender (don't let them lose their shape.) Add orange zest.

Knead ingredients for streusel topping until coarse crumb-like. Empty cranberry mix into 9 x 13 casserole or pan. When cool, cover with topping.

When ready to serve, pop under broiler for about one minute or until browned.

Serve with a heaping mound of vanilla or ginger ice-cream.

(serves 6-8)

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