Sunday, June 10, 2012
I got this recipe from an issue of Eating Well Magazine earlier this year and these little gems were so good I needed to share. I'm determined to use up the surplus frozen cranberries I have stockpiled from the fall, so I figured this recipe would be perfect. With just a touch of cornmeal inside and a sprinkling of lemon-sugar on the top, they were quite delicious. That topping might make them look messy, but it makes them taste extra yummy. Check out EatingWell.com for the recipe.