Cranberry Clafouti Cups

Preheat oven to 400 degrees. Butter six 1-cup custard cups or a 9-inch oven-proof baking dish.

In a small saucepan, combine the cranberries and cranberry juice cocktail. Bring to a simmer and cook over very low heat for 5 minutes. Drain, reserving cranberries and juice separately. Return the juice to the saucepan and boil until reduced to 1/4 cup, about 8 minutes.

Combine the eggs, sugar, flour, milk, cream, and vanilla in a blender and blend at high speed until smooth. Stir in the reduced cranberry liquid.

Divide the cranberries evenly between the prepared dishes. Pour the custard mixture over the berries, and sprinkle with cinnamon. Sprinkle with sugar. Bake until custard is puffed and golden, 40 to 45 minutes. Serve hot or warm.