- Preheat the oven to 400°F. Use the bacon grease, butter, or lard to grease a 12-cup muffin pan or a large, 6-well popover pan. Lightly sprinkle the insides of the wells with the 1 tablespoon sugar.
- To make the popovers: In a blender or food processor, combine the flour, salt, eggs, and milk until smooth. Pour the batter into the prepared pan, filling the cups halfway.
- Bake the popovers for 30 to 40 minutes, until the tops are deep brown. Remove them from the oven and pierce the tops with a paring knife to allow steam to escape. Cool for 5 minutes, then transfer to a warm serving dish. Dust with confectioners' sugar if desired; serve with cranberry butter and cranberry sauce.
- To make the cranberry sauce: In a medium saucepan, combine the cranberries, water, and sugar. Stir over medium heat until the sugar dissolves. Bring to a boil and simmer gently for 10 minutes, until the berries pop. Remove from the heat and cool to room temperature.
- To make the cranberry butter: Beat the butter and salt at medium speed until light and fluffy. Add the cranberry sauce and mix at low speed until well blended.
Tips from our Bakers
- Want to serve these popovers with blueberry butter instead of cranberry? Simply substitute 1/4 cup blueberry jam or preserves for the cranberry sauce.