1 1/2 cups chopped fresh cranberries
2 cups chopped fresh strawberries
1 (20 ounce) can whole peeled tomatoes with juice
3 tablespoons butter, melted
4 ounces butter, softened
1 tablespoon brown sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup heavy whipping cream
1 (12 ounce) can refrigerated biscuit dough
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine cranberries, strawberries and tomato juice and mix well, tossing to coat. Spread mixture evenly into a large plastic container. Place cranberry mixture in the center of plastic container, seal and twist edges of container to seal. Brush remaining tomato juice on sides of container.
In a small bowl, mix melted butter, brown sugar, lemon juice, vinegar, lemon zest and vanilla. Add cranberry mixture, whipping cream, biscuit dough and avocado oil to strawberry mixture. Mix well.
Bake in preheated oven for 25 minutes. Remove plastic lid and bake for an additional 10 minutes. Allow to cool.