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Cranberry Claufoutis

Dan Goldberg | Nov 21, 2001 05:48 PM

The NY Times today(Nov. 21) has recipe for a cranberry claufoutis. It suggests chopping cranberries together with walnuts--any thoughts about what outcome might be if cranberries were not chopped and simply mixed whole with chopped walnuts before baking? I wonder if this might make for a more interesting type of texture. Thanks for any thoughts.

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