Lightly cooked with warm, aromatic spices, the cranberries soften and get juicy and jammy. Their bright, tart flavor contrasts with the sweet, toasty almond shortcakes.
I love this recipe because the biscuits are light, tender and rich, then the cranberry sauce provides a juicy, tart contrast with a warm undertone of spices. The sauce also goes well with turkey-- really the same amount of sugar as a whole-berry cranberry sauce, so why not? Also, I'm a big fan of dessert-for-breakfast (pie anyone?) and if you use a bit of vanilla yogurt instead of the whipped cream-- well, breakfast is served!
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