Preheat your oven to 425°F (220°C). Place an 8 or 10-inch cast iron skillet over medium heat and add unsalted butter until it melts.

Sauté fresh or frozen cranberries along with Chinese five spice for about 2 minutes.

In a blender, combine room temperature eggs, whole milk, all-purpose flour, sugar, vanilla extract, and salt. Blend on high speed until frothy.

Pour the blended batter over the sautéed cranberries in the hot skillet.

Transfer the skillet to the oven and bake for about 20 minutes until puffy and golden brown.

Let cool for 5 minutes, then slice and serve warm with maple syrup or powdered sugar.