Cranberry crisp with toffee bourbon sauce
A recipe for a scrumptious and easy-to-make dessert for Thanksgiving or Christmas
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Ingredients
- 500g cranberries (fresh or frozen)
- 200g caster sugar
- 150g pecans, chopped
- 1 egg, beaten
- 60g plain flour
- 75g salted butter, melted
- 1 tsp cardamom seeds, crushed with a pestle and mortar
- 3 tbsp demerara sugar
- 180g dark brown sugar
- 120g salted butter
- 120ml double cream
- 3 tbsp bourbon or whiskey
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