I enjoy how simple the batter is to prepare, especially since it all comes together in a blender. I love the burst of orange zest, the warm cinnamon sugar finish, and the tart, saucy cranberries spooned over the top. I also appreciate how impressive they look coming out of the oven — tall, airy, and irresistibly fragrant.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
3 large eggs 1 cup (120 g.) all purpose flour 1 cup whole milk 2 tsp. finely grated orange zest, plus more for sprinkling 1/4 tsp. kosher salt 10 Tbsp. granulated sugar, divided 6 Tbsp. unsalted butter, melted, cooled, divided Cooking spray 1 1/2 cups fresh cranberries 2/3 cup fresh orange juice 1 tsp. ground cinnamon
Directions
I arrange a rack in the center of the oven and preheat to 400°F. In a blender, I combine the eggs, flour, milk, orange zest, salt, 2 tablespoons of sugar, and 2 tablespoons of melted butter. I blend until smooth, about 1 minute, scraping down the sides if needed. I let the batter rest for 5–10 minutes.
Meanwhile, I place the popover pan in the oven to preheat. Once it’s hot, I carefully remove it and spray each mold with cooking spray. I divide the rested batter evenly among the molds.
I bake the popovers for 30–35 minutes, until they are very puffed, firm to the touch, golden, and crackly. I let them cool slightly.
While they bake, I make the cranberry topping. In a medium saucepan over medium heat, I combine the cranberries, orange juice, and 2 tablespoons of sugar. I cook for 8–10 minutes, stirring occasionally, until thickened but still saucy.
I brush the warm popovers with the remaining 4 tablespoons of melted butter. In a small container, I mix the cinnamon with the remaining 6 tablespoons of sugar, then generously sprinkle it over the popovers.
I arrange the popovers standing upright on a platter and spoon the cranberry mixture over the tops before serving.
Servings and Timing
This recipe makes 6 popovers. Prep time is about 10 minutes, total time about 1 hour, including baking and preparing the cranberry topping.
Variations
I sometimes add a bit of vanilla extract to the batter for a sweeter aroma. For a more intense citrus flavor, I mix a little zest directly into the cinnamon sugar. If I want a different topping, I spoon warmed jam or a quick berry compote over the popovers instead of cranberries.
Storage/Reheating
Popovers are best enjoyed fresh, but if I have leftovers, I store them in an airtight container in the refrigerator for up to five days. To reheat, I bake them in a hot oven for a few minutes until crisp and warm again. I avoid microwaving because it softens the exterior.
FAQs
Why do the popovers need to rest before baking?
Resting helps the flour hydrate and allows the batter to rise more evenly.
Why preheat the popover pan?
A hot pan helps the batter puff dramatically as soon as it hits the heat.
Can I make these in a muffin tin?
Yes, I can use a standard muffin tin, though the rise won’t be quite as tall.
Why shouldn’t I open the oven while they bake?
Opening the oven releases heat and steam, causing the popovers to deflate.
Can I make the batter ahead?
I prefer making it fresh, but I can refrigerate it for a few hours if necessary. I re-blend briefly before baking.
Can I reduce the sugar?
Yes, I can reduce the sugar in the batter or the coating for a less sweet version.
Can I substitute frozen cranberries?
Yes, I use them directly from frozen without thawing.
Can I add spices to the batter?
Absolutely — a pinch of cinnamon or nutmeg works nicely.
Why did my popovers collapse?
They may have baked too little or the oven door may have been opened during baking.
How do I get them extra crisp?
I leave them in the turned-off oven for a few minutes with the door cracked to dry the exterior slightly.
Conclusion
I love making these orange-cranberry popovers because they bring together bright citrus, warm spices, and tart fruit in a dramatic, impressive bake. They’re airy, flavorful, and perfect for holiday mornings, brunches, or special gatherings. Each popover feels like a festive treat, and I enjoy every moment—from blending the batter to watching them rise in the oven.
Light, airy orange-cranberry popovers coated in cinnamon sugar, brushed with butter, and topped with a bright, saucy cranberry-orange mixture for a festive holiday treat.
Total Time:1 hour
Yield:6 popovers
Ingredients
3 large eggs
1 cup (120 g) all-purpose flour
1 cup whole milk
2 tsp finely grated orange zest, plus more for sprinkling
1/4 tsp kosher salt
10 Tbsp granulated sugar, divided
6 Tbsp unsalted butter, melted and cooled, divided
Cooking spray
1 1/2 cups fresh cranberries
2/3 cup fresh orange juice
1 tsp ground cinnamon
Instructions
Preheat oven to 400°F (205°C) with a rack in the center. In a blender, combine eggs, flour, milk, orange zest, salt, 2 Tbsp sugar, and 2 Tbsp melted butter. Blend until smooth (about 1 minute). Let batter rest for 5–10 minutes.
Place popover pan in the oven to preheat. Once hot, remove carefully and spray each mold with cooking spray. Divide batter evenly among molds.
Bake 30–35 minutes, until very puffed, golden, and crackly. Let cool slightly.
While popovers bake, make cranberry topping: In a saucepan, combine cranberries, orange juice, and 2 Tbsp sugar. Cook 8–10 minutes until thickened but still saucy.
Brush warm popovers with the remaining 4 Tbsp melted butter. Mix cinnamon with the remaining 6 Tbsp sugar and sprinkle generously over popovers.
Stand popovers upright on a platter and spoon cranberry mixture over the tops before serving.
Notes
Add vanilla extract to the batter for sweeter aroma.
Mix extra orange zest into the cinnamon sugar for stronger citrus flavor.
Use berry compote or warmed jam instead of cranberry topping.
Leave popovers in the turned-off oven for extra crispness.
