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Filling

  • 1/2 Cup(s) granulated sugar
  • 1 Tablespoon(s) Cornstarch
  • 1/2 Cup(s) cranberry juice or Tropicana Pure Premium® orange juice or Dole® 100% orange juice
  • 2 Can(s) (16 oz. each) pitted sour cherries, drained
  • 1/3 Cup(s) sweetened dried cranberries

Topping

Cooking Instructions

Heat oven to 375°F. In medium saucepan stir together granulated sugar and cornstarch. Gradually stir in cranberry juice, mixing well. Stirring constantly, bring to a boil over medium-high heat. Cook and stir 1 minute or until thickened and clear. Remove from heat; stir in cherries and cranberries. Spoon filling into six small (about 6 ounce) ovenproof custard or soufflé cups or heart-shaped ramekins, dividing evenly. For topping, combine all ingredients in small bowl; mix well. Sprinkle topping over each fruit cup, dividing evenly. Bake 15 to 20 minutes or until topping is golden brown. Serve warm.

Serving Tips: Spoon filling into an 8-inch square glass baking dish. Sprinkle evenly with topping. Bake 25 to 30 minutes or until topping is golden brown.

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