Cranberry Cinnamon Clafoutis

• 1 cup dried cranberriescranberry
• 1 cup tawny Port
• 1/3 cup rye whiskey or brandybrandy
• 1/2 teaspoon cinnamoncinnamon
• 3 large eggsegg
• 1 cup whole milkmilk
• 3/4 stick unsalted butter, meltedbutter
• 1/2 cup sugarsugar
• 1/3 cup all-purpose flourflour
• 1 teaspoon pure vanilla extractvanilla
• 1/4 teaspoon saltsalt
• 1 teaspoon sugar mixed withsugar
• 1/8 teaspoon cinnamoncinnamon

1. 01Preheat oven to 400°F with rack in upper third. Butter a 9-inch shallow baking dish.
2. 02Briskly 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. 03Blend 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.

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