3 c. fresh cranberries
1/2 to 3/4 c. sugar
1/3 c. golden raisins
1 tbsp. rum
1/2 c. unsifted flour
1/2 c. packed light brown sugar
1/3 c. cornmeal
1/2 tsp. ground ginger
1/4 tsp. cinnamon
1/3 c. unsalted butter at room temperature
1 c. heavy cream
2 tbsp. confectioners sugar

Heat oven to 375 degrees. Pick over and rinse berries; drain well. Place in large bowl. Add sugar, raisins, and rum and toss lightly; set aside.

Stir together flour, brown sugar, cornmeal, ginger and cinnamon. Add butter and rub together with fingertips until well blended; reserve. Spoon cranberry mixture into 8-inch square ungreased baking pan. Sprinkle crumb topping evenly on top.

Bake 35-40 minutes until juices bubble and topping is golden brown. Let cool on rack for 10 minutes. Meanwhile, beat cream until soft peaks form. Beat in confectioners sugar. Serve crumble warm with whipped cream. Serves 8.