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

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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.

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.