Mini Cranberry-Orange Shortcakes with Cranberry Compote & Brown Sugar Crème Fraîche

1. Preheat oven to 450°F. Line two baking sheets with parchment paper.

2. To prepare compote: Place dried cherries in a small heatproof bowl. Add boiling water, stir to submerge and cover tightly with plastic wrap. Let stand until the cherries are plumped, about 10 minutes. Drain the cherries and set aside.

3. Combine cranberries and 1/2 cup orange juice in a medium saucepan; cook over medium-high heat, stirring often, until all the cranberries have burst, 8 to 10 minutes. Add 1/4 cup granulated sugar and 1/4 teaspoon kosher salt; cook, stirring constantly, until the sugar is dissolved, 1 to 2 minutes. Whisk the remaining 2 teaspoons orange juice, lemon juice and cornstarch in a small bowl; add to the pan. Add orange zest, lemon zest, ginger, cloves and the drained cherries; cook, stirring often, until the mixture simmers and thickens, 2 to 3 minutes. Remove from the heat and set aside to cool to room temperature, about 1 hour.

4. Meanwhile, prepare shortcakes: Place 2 tablespoons granulated sugar in a large bowl. Zest orange over the bowl so that you don't lose any of the essential oils. (Reserve the zested orange for another use.) Mix the zest into the sugar with your fingertips until the sugar is fully orange and the consistency of damp sand. Whisk in cardamom, if using. Add all-purpose flour, whole-wheat flour, baking powder and salt; whisk until combined. Add dried cranberries; mix well. Make a well in the center of the bowl and pour in buttermilk. Using your hand formed into a claw shape, mix the buttermilk into the flour mixture just until fully combined and no streaks of dry flour are visible. Do not overmix or the shortcakes may get tough. The dough will be shaggy and sticky, but do not be tempted to add more flour or the shortcakes will get dense and bready.

5. Using about 3 tablespoons to make each shortcake, drop the dough in 16 equal portions 1 inch apart on the prepared baking sheets. Coat the tops of the shortcakes lightly with ghee (or brush lightly with melted butter). Sprinkle with turbinado sugar. Bake, 1 baking sheet at a time and rotating the pan back to front halfway, until the edges are lightly browned, 13 to 15 minutes. Be careful not to overbake, as they will dry out and the bottoms can get tough. Transfer to a wire rack and let cool for 20 minutes. Meanwhile, repeat with the second baking sheet.

6. To prepare crème fraîche: Whisk crème fraîche (or sour cream), brown sugar and vanilla paste (or extract) in a small bowl until the brown sugar has dissolved.

7. To serve,use a serrated knife to cut the shortcakes in half. Spoon a heaping tablespoon of cranberry compote on the bottom half. Top with a heaping teaspoon of the brown sugar crème fraîche and place the top half of the shortcake on top.

To make ahead

Scoop shortcake dough (Step 4) onto a parchment-lined baking sheet and freeze until solid. Transfer to a sealable container and freeze for up to 1 month. Bake frozen shortcakes at 450°F, for about 15 minutes. Refrigerate compote (Steps 2-3) for up to 3 days.