You should know I despise flowery recipe intros so HERE IT IS!
CRANBERRY SAUCE
I boiled a mixture of 1 cup water and 1 cup sugar, and once it boiled I added a bag of fresh cranberries from Adams Fairacre Farms. Once the contents of the pot returned to a boil (the berries make the most delightful bursting sounds during this stage), I simmered it for 10 minutes, adding in orange zest and a little cinnamon. That’s literally IT!
FLATBREADS
Naan generally comes in a pack of two so I’ll give you a recipe for that amount. Bake the naan directly on your oven racks at 375 for 10 minutes and then take it out and place it on a baking sheet (I love the new Caraway ones and they’re on sale)!
Take your cranberry sauce (it should be made ahead of time because it needs to chill in the fridge for at least two hours). Spoon it over the naan like pizza sauce. Sprinkle fresh basil over top and tear up burrata (I used one ball for two pizzas but probably could have used another to make it more saturated than what’s pictured). I use a knife for the first slice and then my hands for the more natural torn up look) and distribute throughout- making sure you keep some of the delicious gooey inside in every chunk of the outside/skin. Put it back in the oven for 8 minutes or so, keeping an eye on it. Take it out, place it on a board and slice it with a pizza roller. I chopped pistachios up and sprinkled over top, used pink Himalayan salt and crushed black pepper, and added a teeny bit of leftover orange zest from the cranberry sauce.
That’s it my babes. Mangia!
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