1 package (3 1/2 to 4 cups) fresh cranberries
1 orange
1 cup sugar
1/2 cup cider or apple juice
1/2 teaspoon cinnamon
1/2 cup heavy cream

Streusel:
1/2 cup flour
3/4 cup brown sugar
1/8 teaspoon salt
6 tablespoons chilled unsalted butter, cut into 1/2 -inch pieces
1 cup rolled oats

Pick over and wash cranberries. Place in 2-quart saucepan. With a vegetable peeler remove the zest (orange part of skin only) of orange, and pulverize in food processor with 1/3 cup of the sugar. Add to cranberries along with rest of the sugar, the strained juice of the orange, the cider and cinnamon. Cover and bring to boil for 3 to 4 minutes, or until cranberries have burst. Add cream and boil down several minutes to thicken lightly. Set aside.

Butter 8-inch square cake pan and turn half the streusel mixture into it, pressing against the bottom of pan. Add cranberries. Top with remaining crisp, pressing in lightly.

Bake 50 to 60 minutes at 350 degrees, until slowly bubbling in several places. Cool 20 minutes.

Run knife around edge of pan and unmold onto a pastry sheet. Immediately set a serving plate over it and reverse the two, ending with the top side up. Serve warm or cold, with cream or vanilla ice cream. Or serve as a side dish to turkey.

STREUSEL: Process flour, sugar, salt and butter in food processor with on-off pulses, until mixture looks like coarse meal. Add oat flakes and pulse with 2 or 3 flicks.

Makes 12 servings.

Julia Child