Cranberry Pomegranate Ebelskivers

A few weeks ago, I was happily surprised to receive a package from my lovely friends over at POM Wonderful.  They have a new pomegranate juice flavor this fall, and they were kind enough to send a few bottles in my direction so that I could give it a try.  The new flavor? Pomegranate Cranberry!

Though I do love pomegranate juice, I’m really more of a cranberry person. In fact, I have a bit of a cranberry problem.  I just can’t get enough.  Each fall when fresh cranberries are available at the store, I buy a bag or two (or three!) each time I go to the store and I stash them in my freezer.  Then, I can enjoy all of the cranberry goodness well into the winter and spring.  I do my best to ration them out so that they last for a while.

Lucky for me, last week I spotted some fresh cranberries in the produce section at the grocery store. Of course I had to purchase a few bags (wouldn’t you?) and start working on my stash for the winter. When I got them home, I immediately started thinking about what I would make as my innaugural cranberry recipe of the season.  I was reminded of the lovely pomegranate cranberry juice I had in the fridge, and I decided to combine the two to make a nice filling for some ebelskivers.

The dish came together pretty quickly and easily, and it made the perfect warm and toasty breakfast on a chilly fall morning.  I’d also recommend holding onto this recipe for the holidays… Think how much your friends and relatives would love you if you prepared some of these ebelskivers for a holiday brunch. They may never leave your house!  Ok, on second thought… Maybe you don’t want to do that. I suppose that depends on how much you like your relatives!

Either way, let this recipe be your reminder to stock up on fresh cranberries the next time you are at the grocery store or market… Let the stockpiling begin!

Cranberry Pomegranate Ebelskivers
(Makes about 20 ebelskivers, serves 4)

For the filling:

  • 1 cup fresh or frozen cranberries
  • 1/4 cup pomegranate cranberry juice
  • 1/4 cup dark brown sugar, lightly packed
  • 1 teaspoon ground cinnamon

For the ebelskiver batter:

  • 1 cup white whole wheat flour
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • Pinch salt
  • 2 eggs, yolks and whites separated
  • 1 cup buttermilk
  • 1/4 cup canola oil

Combine all of the filling ingredients in a skillet over medium heat. Stir occasionally until the sugar is dissolved into the juice. Bring to a bubble and then reduce to a simmer and cook for about 10-15 minutes until the cranberries have burst and the sauce has thickened.

Meanwhile, whisk together the flour, granulated sugar, baking powder, ground cinnamon, and salt in a mixing bowl.  In a separate bowl, whisk together the egg yolks, buttermilk, and canola oil. Add the wet ingredients to the dry ingredients and stir until just combined.  The batter will be a bit lumpy.

In a small mixing bowl, beat the egg whites to stiff peaks (you can channel your inner Julia and do this by hand, or use the whisk attachment on a hand mixer).  Gently fold the egg whites into the batter, adding only half of the egg whites at a time. Don’t overwork the batter!

Preheat your ebelskiver pan over medium heat and spray lightly with cooking spray.  Once the pan is hot, add about a tablespoon of the batter into the bottom of each well in the pan. Nestle a teaspoon of the filling into each ebelskiver. Cover with just enough batter to hide the filling (about 1 teaspoon). Cook for about 3-4 minutes until the batter has puffed up and easily pulls away from the well in the ebelskiver pan.  Use wooden skewers to carefully flip the evelskivers and cook for an additional 3-4 minutes.

Use the wooden skewers to remove the ebelskivers from the pan.  Serve immediately topped with a sprinking of cinnamon sugar and maple syrup, if desired.

My Kitchen Addiction Product Review Policy and Disclosure– I received this product (POM Wonderful Juice) at no cost from the manufacturer (or a representative PR firm) for the purpose of testing and reviewing the product. Unless specified otherwise, I do not accept monetary compensation for reviewing or writing about products. I only review products that I have personally tested and used in my kitchen/home, and all opinions expressed are my own.

22 Responses to Cranberry Pomegranate Ebelskivers

  1. I helped out POM at the Type-A Mom conference and Andrea brought the new POM-Cranberry juice with her. It’s so yummy! I took a couple of cases home with me and I’ve been drinking it non-stop. Can’t wait to try your recipe :)

  2. I am so with you – as soon as fresh cranberries hit the shelves, I’m stocking them in my freezer. This looks like such a gorgeous brunch! Bookmarking it for Christmas this year. :-)

  3. OK these are almost a reason to buy a whole new pan. What a delicious concoction. My boys are crazy for pancakes and if they even knew a thing like this existed, I’d be making them everyday!

  4. Gorgeous looking ebelskivers Jen. How long would you say cranberries are ok in the freezer? I’ve got a bag in there from last fall. Use or toss?

    And how do you manage to snap the photo and pour the syrup at the same time?

  5. Wendi – I’d say USE! I think cranberries are good for almost a year. Perhaps use them in a sauce or some kind of dish where you cook them well just in case they’re a bit freezery. And, I use the time delay feature on my camera + tripod to get the syrup pouring shots. :)

  6. Gorgeous Jen – these sound amazing! I have an ebelskiver pan that is sitting and gathering dust in my pantry right now. I really, really need to break it out this fall. I’ll be stocking up on cranberries soon too :)

  7. these look so incredibly delicious. This is a great variation of the classic variety.

    I’ve been wanting to get one of those pans for years, my family used to make ebelskivers with apple filling when I was a kid. So yummy!