- 1 cup water
- 1 1/2 cups sugar
- 1/2 teaspoon ground ginger
- 2 cups fresh or frozen cherries (about a half pound)
- 2 cups fresh or frozen cranberries (about 10 ounces by weight)
- 4 tablespoons butter, cut into small pieces and chilled in the freezer
- 2 tablespoons melted butter
- 2 cups (9 1/2 ounces by weight) all-purpose flour
- 1 teaspoon kosher salt
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 cup buttermilk
Preheat oven to 400 degrees. Combine the water, sugar, ginger, and fruit in a large oven-safe skillet. Bring to a boil, then reduce heat and simmer, stirring occasionally, for 15 minutes or until the liquid has thickened enough to coat a spoon.
While the fruit cooks, combine flour, salt, baking powder, and baking soda in the work bowl of your food processor. Pulse 5 times to combine. Add the chilled and cut butter and pulse 5-10 more times, until the butter almost disappears and the mixture appears mealy. Pour the flour into a large mixing bowl and stir in the buttermilk (do not over mix). Store the dough in the fridge while the fruit finishes cooking (if necessary).
Using a 1-tablespoon disher or large spoon, gently drop the dough onto the fruit mixture to evenly cover (careful, it's hot). Brush melted butter over the top and bake for 20 minutes, or until golden brown (and delicious). Allow to cool for 10-15 minutes before serving (al a mode, if you like).