Nantucket Cranberry Cake Food

NANTUCKET CRANBERRY PIE

Steps:

• *Adapted from a recipe by Laurie Colwin* Preheat oven to 350 degrees.
• Generously butter a cake pan or pie pan. Add cranberries to the bottom of the pan. Sprinkle on chopped pecans, then sprinkle on 2/3 cup sugar.
• In a mixing bowl, combine flour, 1 cup sugar, melted butter, eggs, almond extract, and salt. Stir gently to combine.
• Pour batter slowly over the top in large "ribbons" in order to evenly cover the surface. Spread gently if necessary.
• Bake for 45 to 50 minutes. 5 minutes before removing from oven, sprinkle surface with 1 tablespoon sugar for a little extra crunch.
• Cut into wedges and serve with ice cream or freshly whipped cream.

NANTUCKET CRANBERRY TART

Steps:

• In a small bowl, combine the cranberries, 1/2 cup sugar and almonds. Transfer to a greased 11-in. fluted tart pan with a removable bottom. Place on a baking sheet., In a small bowl, beat the eggs, butter, extract and remaining sugar. Beat in flour just until moistened (batter will be thick). Spread evenly over berries. , Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Dust with confectioners' sugar. Refrigerate leftovers.

NANTUCKET CRANBERRY TART

Steps:

• In a small bowl, combine the cranberries, 1/2 cup surgar and almonds.
• Transfer to a greased 11 inch fluted tart pan with a removable bottom.
• Place on baking sheet.
• In a small mixing bowl, beat the eggs, butter, extract and remaining sugar.
• Beat in flour just until moistened (batter will be thick!).
• Spread evenly over berries.
• Bake at 325 degrees for 40 to 45 minutes or until a toothpick inserted near the center comes out clean.
• Cool on wire rack.
• Dust with confectioners sugar.
• Refrigerate leftovers.

NANTUCKET CRANBERRY PIE

Steps:

• For the Filling: Preheat the oven to 350 degrees F.
• Place the cranberries in a buttered, 10-inch pie plate. Toss the sugar and walnuts over the berries.
• For the Topping: Cream the eggs and the butter with the sugar. Add the flour and almond extract to the mixture, lightly tossing with a fork.
• Pour the topping over the cranberry mixture and bake for 35 to 40 minutes. Serve warm with whipped cream.

EASY CRANBERRY AND APPLE CAKE

Steps:

• Preheat the oven to 325 degrees F.
• Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
• Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.

NANTUCKET CRANBERRY PIE

Steps:

• Combine cranberries, walnuts and 1/2 c sugar. Spread evenly into a 10" pie plate or springform pan.
• Combine remaining sugar with remaining ingredients; beat until smooth. Pour over cranberries and walnuts in pie plate.
• Bake in preheated 350F oven for 40 minutes.

NANTUCKET CRANBERRY PIE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Spray an 8-inch deep dish pie pan with cooking spray. Pour cranberries, pecans, and 1/2 cup sugar into the pie pan.
• Combine flour, remaining 3/4 cup sugar, melted butter, eggs, and almond extract in a bowl. Mix with an electric beater until creamy and white in color. Pour over cranberry mixture in the pie pan.
• Bake in the preheated oven until slightly crusty on the edges, lightly set in the middle, and light golden in color, about 35 minutes. Don't overbake; you do not want to dry it out to a cake-like consistency.

NANTUCKET CRANBERRY SAUCE

Steps:

• Place the orange juice, maple syrup, molasses, brown sugar, butter, and salt in a pan. Cook over medium heat until the sugar dissolves. Reduce heat to low, and stir in the cranberries. Cook until cranberries pop, about 10 minutes. Bring the mixture to a boil. Cook and stir until mixture reduces to approximately 1 3/4 cups, about 10 minutes. Cool, cover, and refrigerate until needed.