CRANBERRY-LIME MOCKTAIL
This mocktail with homemade cranberry syrup and fresh lime juice is tart, slightly sweet and completely refreshing.
Provided by Food Network Kitchen
Time 1h
Yield 6-8
Number Of Ingredients 5
Steps:
- Combine the cranberries, sugar and 1 cup water in a medium saucepan over high heat. Bring to a boil and reduce to a simmer. Carefully smash the cranberries with a potato masher, then simmer the mixture until slightly reduced and dark red, about 10 minutes. Let cool for 10 minutes.
- Strain the mixture through a strainer into a heatsafe container, pressing on the cranberry solids to extract all the juice. Let cool for 30 minutes.
- Combine the cranberry syrup with the limeade and lime juice in a pitcher and stir well.
- Mix equal parts of the drink mix and seltzer. Serve over ice with cranberries and a lime slice.
CRANBERRY-LIME PIE
The spirit of a Key lime pie in the guise of a luscious cranberry curd. The contrast between the snappy press-in crust and the tart filling in this recipe is pure genius.
Provided by Ann Redding
Categories Bon Appétit Thanksgiving Christmas Dessert Cranberry Lime Lime Juice Pie Ginger
Yield Serves 8
Number Of Ingredients 16
Steps:
- Crust:
- Preheat oven to 350°F. Pulse cookies in a food processor until very finely ground (you should have about 1 cup). Add pecans; pulse until finely ground. Add butter and brown sugar; pulse to combine. Transfer to a deep 9" pie dish. Using a measuring cup, press firmly onto bottom and up sides of dish. Bake until firm and slightly darkened in color, 10-15 minutes. If crust slides down sides, gently press back up. Let cool.
- Filling and assembly:
- Bring 12 oz. cranberries, 1 cup granulated sugar, and 1/4 cup water to a boil in a large saucepan over medium-high. Reduce heat; simmer until cranberries burst and most of the liquid evaporates, 12-15 minutes. Let cool. Purée in a blender until very smooth.
- Cook purée, eggs, egg yolks, lemon zest, lime juice, salt, 1/2 cup sugar, and 1 tsp. lime zest in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring with a rubber spatula and scraping down sides of bowl often, until curd thickens and coats spatula, 8-10 minutes. Let cool until just warm.
- Using an electric mixer on medium-high, beat curd, adding butter a piece at a time and incorporating after each addition, until curd looks lighter in color and texture, about 5 minutes. Scrape into crust and chill until firm, about 2 hours.
- Bring 1/2 cup granulated sugar and 1/2 cup water to a simmer in a small saucepan over medium heat, stirring to dissolve sugar. Add remaining 4 oz. cranberries and cook until barely starting to soften, about 1 minute. Using a slotted spoon, transfer cranberries to a wire rack set inside a rimmed baking sheet. Chill until no longer sticky, 20-30 minutes.
- Toss remaining 1/2 cup granulated sugar and 1 tsp. lime zest in a small bowl. Toss cranberries in lime sugar. Top pie with cranberries; serve with whipped cream.
- Do Ahead
- Crust can be baked 1 day ahead. Store tightly wrapped at room temperature. Pie (without topping) can be made 2 days ahead. Cover once filling is firm and keep chilled. Let sit at room temperature 2 hours before serving.
CRANBERRY-LEMON TART
Provided by Food Network Kitchen
Categories dessert
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Make the crust: Whisk the flour, confectioners' sugar and salt in a medium bowl. Work in the butter with your fingers until a soft dough forms. Firmly press the dough into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Prick the crust in a few spots with a fork. Refrigerate or freeze until firm, 10 to 30 minutes.
- Preheat the oven to 350˚ F. Line the dough with parchment or foil and fill with pie weights or dried beans. Bake until the edges are set, about 20 minutes. Remove the parchment and weights and continue to bake until the crust is dry and lightly browned, 10 to 15 more minutes. Transfer to a rack to cool completely.
- Make the filling: Combine 3 cups cranberries, 1 1/2 cups granulated sugar and 1/4 cup water in a blender. Remove 5 wide strips of zest from the lemon using a vegetable peeler; set the strips aside. Fully peel the lemon, removing any white pith. Add the peeled lemon and 2 strips of zest to the blender and blend until smooth (reserve the remaining 3 strips of zest for topping). Strain through a fine-mesh sieve into a medium saucepan, pressing on the seeds and skins with a rubber spatula. Bring to a simmer over medium heat, stirring occasionally.
- Meanwhile, whisk the whole eggs, egg yolk, cornstarch and vanilla in a medium bowl. Whisk in about 1/2 cup of the hot cranberry mixture, then pour into the saucepan with the remaining cranberry mixture, whisking. Continue to cook, stirring constantly with a rubber spatula, until the filling boils and is thick like pudding, 10 to 15 minutes. Pour into the crust, cover with plastic wrap or an inverted plate and refrigerate until set, at least 4 hours or overnight.
- Make the toppings: Bring 1/2 cup each water and granulated sugar to a boil in a small saucepan. Add the remaining 1/2 cup cranberries and 3 strips of lemon zest, then remove from the heat and let cool. Strain through a fine-mesh sieve. Thinly slice the zest. Put the remaining 1/4 cup granulated sugar in a shallow dish, add the cranberries and zest and gently toss to coat. Let set, 30 minutes to 1 hour, shaking occasionally to re-coat.
- Beat the heavy cream and confectioners' sugar in a large bowl with a mixer on medium-high speed until medium peaks form. Top the tart with the sugared cranberries and lemon zest. Serve with the whipped cream.
CRANBERRY-LIME TART
Categories Fruit Dessert Bake Christmas Cranberry Lime Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 14 to 16 servings
Number Of Ingredients 27
Steps:
- For lime curd:
- Whisk lime juice and cornstarch in heavy medium saucepan. Whisk in sugar and yolks, then add butter. Whisk constantly over medium heat until mixture simmers and thickens, about 8 minutes. Strain into small bowl. Mix in lime peel. Cover; chill overnight.
- For crust:
- Finely grind flour, sugar, almonds, and salt in processor. Add butter and vanilla; cut in, using on/off turns, until mixture just forms soft moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic. Refrigerate 1 hour. Press dough onto bottom and up sides of 11-inch-diameter tart pan with removable bottom. Using thumb, press dough up sides to extend 1/8 inch above rim of pan. Freeze crust 30 minutes.
- Preheat oven to 350°F. Bake crust until golden brown, pressing with back of spoon if crust bubbles, about 25 minutes. Transfer to rack and cool completely.
- For cranberry topping:
- Whisk 1/4 cup water and cornstarch in heavy large saucepan to blend. Add sugar, honey, and five-spice powder, if desired. Stir over medium-high heat until mixture comes to boil. Add cranberries; cook until mixture boils and berries just begin to pop but still maintain shape, occasionally stirring gently, about 5 minutes. Cool completely (mixture will thicken).
- For white chocolate cream:
- Stir chocolate in top of double boiler over simmering water until melted and smooth. Remove from over water; whisk in sour cream and vanilla. Cool completely.
- Spread white chocolate cream into crust; freeze 15 minutes. Spoon curd over; spread evenly. Spoon cranberry topping by tablespoonfuls over, then spread carefully to cover completely. Cover and chill overnight. (Can be made 2 days ahead. Keep refrigerated.)
- Remove pan sides; transfer tart to platter. Sprinkle chocolate curls around edge of tart. Garnish with lime twists.
- *A blend of star anise, cinnamon, cloves, fennel seeds, and pepper available in the spice section of most supermarkets
BEST LIME TART
This treat is the perfect balance between tart and sweet, and the almonds in the crust are just wonderful. This is one of my husband's favorite desserts. Enjoy! -Charis O'Connell, Mohnton, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. In a small bowl, combine cracker crumbs, butter, almonds and sugar. Press onto the bottom and up the sides of a greased 9-in. tart pan. Bake until edges are lightly browned, 15-18 minutes., In a large bowl, whisk egg yolks, milk, lime juice and zest. Pour over crust. Bake until center is almost set, 12-14 minutes. Cool on a wire rack. Refrigerate at least 2 hours., In a large bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold in sour cream and grated lime zest. Spread over tart. Garnish with raspberries and lime wedges.
Nutrition Facts : Calories 288 calories, Fat 16g fat (9g saturated fat), Cholesterol 112mg cholesterol, Sodium 138mg sodium, Carbohydrate 31g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.
CRANBERRY LIME RICKY
The recipe for ths seltzer drink comes from the May 2007 cookbooklet, Smoothies & Summer Drinks.
Provided by Sydney Mike
Categories Beverages
Time 5m
Yield 10 ounces, 1 serving(s)
Number Of Ingredients 4
Steps:
- Place ice cubes or crushed ice in a tall glass.
- Pour the two juices & grenadine over the ice & stir until well combined & cool.
- Pour in seltzer water & enjoy!
Nutrition Facts : Calories 183.1, Fat 0.1, Sodium 38.8, Carbohydrate 46.4, Fiber 0.1, Sugar 34.1, Protein 0.1
CRANBERRY LIME SAUCE
Nice change from the usual cranberry orange sauce, a bit more tart to taste and goes great with chicken and turkey.
Provided by Derf2440
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Add to a medium saucepan, cranberries, 1/3 cup water, lime zest, lime juice, splenda and the pinch of salt.
- Bring to boil, reduce heat and simmer until the cranberries start to burst, 3 or 4 minutes.
- Make a slurry with the teaspoon of water and cornstarch.
- Add the slurry to the saucepan, stir and simmer 1 minute longer or until thickened.
- Cool and serve with poultry.
Nutrition Facts : Calories 53.5, Fat 0.1, Sodium 159.1, Carbohydrate 14.4, Fiber 4.5, Sugar 4.2, Protein 0.5
CRANBERRY-LIME SANGRIA
Tart, light and fruity, this party-worthy sangria is a hit any time of the year. -Katy Joosten, Little Chute, Wisconsin
Provided by Taste of Home
Time 20m
Yield 13 servings (about 2-1/2 quarts).
Number Of Ingredients 6
Steps:
- In a small saucepan, combine water and cranberries. Cook over medium heat until berries pop, about 5 minutes. Drain and discard liquid; set cranberries aside., In a pitcher, combine the wine and limeade concentrate. Stir in the diced fruit and reserved cranberries; add the soda. Serve over ice.
Nutrition Facts : Calories 134 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 1g fiber), Protein 0 protein.
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CRANBERRY-LIME TART RECIPE | BON APPéTIT
From bonappetit.com
5/5 (3)Servings 14-16
- Whisk lime juice and cornstarch in heavy medium saucepan. Whisk in sugar and yolks, then add butter. Whisk constantly over medium heat until mixture simmers and thickens, about 8 minutes. Strain into small bowl. Mix in lime peel. Cover; chill overnight.
- Finely grind flour, sugar, almonds, and salt in processor. Add butter and vanilla; cut in, using on/off turns, until mixture just forms soft moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic. Refrigerate 1 hour. Press dough onto bottom and up sides of 11-inch-diameter tart pan with removable bottom. Using thumb, press dough up sides to extend 1/8 inch above rim of pan. Freeze crust 30 minutes.
- Preheat oven to 350°F. Bake crust until golden brown, pressing with back of spoon if crust bubbles, about 25 minutes. Transfer to rack and cool completely.
- Whisk 1/4 cup water and cornstarch in heavy large saucepan to blend. Add sugar, honey, and five-spice powder, if desired. Stir over medium-high heat until mixture comes to boil. Add cranberries; cook until mixture boils and berries just begin to pop but still maintain shape, occasionally stirring gently, about 5 minutes. Cool completely (mixture will thicken).
CRANBERRY-LIME PIE RECIPE | BON APPéTIT
From bonappetit.com
4.5/5 (120)Estimated Reading Time 9 minsServings 8
- Preheat oven to 350°. Pulse cookies in a food processor until very finely ground (you should have about 1 cup). Add pecans; pulse until finely ground. Add butter and brown sugar; pulse to combine. Transfer to a deep 9" pie dish. Using a measuring cup, press firmly onto bottom and up sides of dish. Bake until firm and slightly darkened in color, 10–15 minutes. If crust slides down sides, gently press back up. Let cool.
- Bring 12 oz. cranberries, 1 cup granulated sugar, and ¼ cup water to a boil in a large saucepan over medium-high. Reduce heat; simmer until cranberries burst and most of the liquid evaporates, 12–15 minutes. Let cool. Purée in a blender until very smooth.
- Cook purée, eggs, egg yolks, lemon zest, lime juice, salt, ½ cup sugar, and 1 tsp. lime zest in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring with a rubber spatula and scraping down sides of bowl often, until curd thickens and coats spatula, 8–10 minutes. Let cool until just warm.
CRANBERRY LIME TART & THE ULTIMATE FRIENDSGIVING …
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