Warm turban with salad of cranberries and grapes

Preheat the oven to 220 ° C.

Divide the cranberries in a baking tin and scoop them with the oil.

Slide the baking tin into the oven and roast the cranberries for 4-6 minutes until they open.

Transfer the warm cranberries to a dish and immediately scoop them with the sugar.

Clean a quarter of the oranges and grate off the orange zest.

Peel the rest of the oranges thick and cut the segments between the membranes.

Halve the parts and scoop them with the orange zest, cinnamon, the halved grapes and the coarsely chopped walnuts with the cranberries.

Keep the salad covered in the refrigerator until use.

Preheat the oven to 175 ° C.

Place the turban on a flat ovenproof dish on the grate in the middle of the oven and let the turban with icing sugar hot over about 5 minutes until the icing sugar begins to caramelize lightly.

Cut the turban at the table into points and serve on plates with some cranberry salad and mascarpone next to it.