SUGARED CRANBERRIES
These little gems are the perfect garnish for just about any dessert, and they are delicious on their own, too. They are pleasantly sweet, tart, and addictively crunchy. Standard granulated sugar is what you need here, but vanilla sugar is really nice if you have it.
Provided by Yossy Arefi
Categories candies
Time 30m
Yield 3 cups
Number Of Ingredients 2
Steps:
- Combine 1 cup water and 1 cup/200 grams sugar in a saucepan. Cook over medium-high until the sugar dissolves and the mixture comes to a simmer around the edges. Cool the syrup to room temperature.
- When the syrup is cool, add the cranberries and stir to coat. Work in batches if necessary. Use a slotted spoon to remove the cranberries from the syrup and place them on a cooling rack set over a sheet pan to drain. Let the cranberries dry for 45 minutes. Save the syrup for cocktails or another batch of cranberries.
- Pour the remaining 1 1/2 cups/250 grams sugar into a shallow dish and roll the cranberries, a few at a time, in the sugar until completely coated. Let them dry completely then store in an airtight container room temperature for up to 3 days. After a few days they may start to soften and weep a bit. Cook them down into sauce or quick jam.
Nutrition Facts : @context http, Calories 344, UnsaturatedFat 0 grams, Carbohydrate 89 grams, Fat 0 grams, Fiber 2 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 85 grams
CRANBERRY CHESS PIE
A popular Southern dessert said to originate in England, chess pie consists of staple ingredients: eggs, butter, and sugar, bound with cornmeal, flour, or both. While some recipes rely on tangy buttermilk to offset the rich custard, this version uses lemon juice and barely cooked cranberries instead.
Provided by Sarah Jampel
Categories Thanksgiving Quick & Easy Pie Dessert Cranberry Lemon Cornmeal Egg Milk/Cream Butter Vanilla Lemon Juice Soy Free Peanut Free Tree Nut Free Vegetarian Christmas Fall
Yield Makes one 9" pie
Number Of Ingredients 13
Steps:
- Place a rack in middle of oven; preheat to 325°F. Place pie crust on a rimmed baking sheet. Cook cranberries in a medium saucepan over medium heat, shaking pan occasionally, until some have begun to split and burst, 6-8 minutes. Drain off any excess liquid. Remove from heat and let cool (if you're in a rush, transferring to a baking sheet or medium bowl will help them cool faster).
- Combine sugar and salt in a large bowl, then add lemon zest. Use your fingers to rub zest into sugar until moist and fragrant. Whisk in cornmeal and flour, then add eggs and vigorously whisk until well combined, about 30 seconds, Whisk in cream, butter, and vanilla, then add lemon juice and whisk again. Set a few cranberries aside for the top. Gently fold in remaining cranberries with a rubber spatula, breaking up any clumps.
- Gently pour mixture into pie crust and dot reserved cranberries over top of custard (this makes for the most photo-worthy dessert). Bake pie until top is golden brown and set but custard still jiggles in the center (about a 3" radius), 60-70 minutes. If your pie isn't as brown as you'd like it, you can increase oven temperature to 350°F for the last 5-10 minutes. Transfer pie to a wire rack and let cool (custard will fall as it cools). Transfer pie to the fridge and chill at least 1 hour.
- Just before serving, dust with powdered sugar if using. For the cleanest slices, cut with a hot dry knife (just like if you were cutting cheesecake).
- Do ahead: Pie can be made 3 days ahead. Keep chilled. Return to room temperature to serve if you'd like.
CRANBERRY HAND PIES
Provided by Cynthia Wong
Categories Dessert Bake Thanksgiving Vegetarian Kid-Friendly Cranberry Fall Orange Juice Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 16 servings
Number Of Ingredients 16
Steps:
- For dough:
- Pulse flour, sugar, and salt in a food processor to combine. Add butter; pulse until mixture resembles coarse cornmeal (no big pieces of butter should remain). With motor running, slowly drizzle 1/2 cup ice water through feed tube. Pulse until dough just begins to come together.
- Divide dough in half. Form each half into a ball; flatten into disks. Wrap each disk tightly in plastic. Chill for at least 2 hours. DO AHEAD: Dough can be made 2 days ahead. Keep chilled. Let stand at room temperature for 15 minutes to soften slightly before rolling out.
- For filling and assembly:
- Combine cranberries, sugar, orange zest and juice, and tapioca in a medium saucepan. Scrape in seeds from vanilla bean; add bean. Let stand for juices to accumulate, about 10 minutes, then cook over medium heat until mixture comes to a simmer and begins to thicken, 5-6 minutes. (Some cranberries will have burst.) Let cool completely. DO AHEAD: Cranberry filling can be made 5 days ahead. Cover and chill.
- Line two baking sheets with parchment paper; set aside. Working with 1 disk at a time, roll out dough on a lightly floured surface until very thin, about 1/16" thick. Using cookie cutter, cut out 16 circles.
- Brush edges of 8 circles with beaten egg. Place 1 heaping tablespoon filling in center of each egg-washed circle. Top with remaining circles to form 8 pies. Using a fork, crimp 1/4" around edges to seal. If desired, use cookie cutter to clean edges. Repeat with remaining dough, egg, and filling.
- Divide pies between prepared sheets; chill for 45 minutes. DO AHEAD: Pies can be made 2 hours ahead. Cover; keep chilled.
- Preheat oven to 425°F. Working with 1 baking sheet of pies at a time, score dough, forming a small X in the center of each pie. Brush tops of pies with beaten egg and sprinkle with raw sugar.
- Bake pies until crust is golden brown and filling bubbles out of Xs, 17-20 minutes. Let cool on baking sheet for 5 minutes; transfer to a wire rack and let cool completely. Repeat with remaining baking sheet of pies.
SUGARED CRANBERRIES
Sugared fresh cranberries taste sour on the inside and sweet on the outside. Serve them in a glass bowl as a Christmas snack or stick them on toothpicks and poke them into an apple as a fun Christmas decoration.
Provided by nch
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 11h20m
Yield 20
Number Of Ingredients 3
Steps:
- Heat sugar and water in a small saucepan over medium heat; cook and stir until the sugar has dissolved, about 3 minutes. Remove syrup from heat and allow to cool until lukewarm. Add cranberries to syrup and carefully stir to coat. Cover and refrigerate 8 hours to overnight.
- Sprinkle a baking sheet with sugar and line a second baking sheet with parchment paper.
- Drain cranberries well and spread out onto the sugar-covered baking sheet. Roll in the sugar and transfer cranberries to the parchment-lined baking sheet in a single layer. Allow to dry for 3 hours.
Nutrition Facts : Calories 43.2 calories, Carbohydrate 11.2 g, Fiber 0.5 g, Sodium 0.2 mg, Sugar 10.4 g
SUGARED CRANBERRIES
Sugared cranberries are easy to make and provide a fresh pop of acidity to rich, creamy desserts, like this sweet potato pie. You can also serve these frosted jewels on their own, or skewer them as a garnsh for a festive holiday cocktail.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Yield Makes 1 1/2 cups
Number Of Ingredients 2
Steps:
- In a small saucepan, bring 1/2 cup sugar and 1/2 cup water to a boil, stirring until sugar has dissolved. Add cranberries; return to a boil, then reduce heat and simmer 2 minutes. Let cool completely. Use a slotted spoon to lift cranberries out of syrup (reserve syrup for another use, such as for cocktails); transfer to a wire rack and let dry until just tacky to the touch, 30 minutes.
- Toss with remaining 1/4 cup sugar to coat. Let dry completely. Store in an airtight container at room temperature up to 3 days. (If sugar has melted at all, toss with more before using.)
SUGAR-CRANBERRY PIE
Cranberries' tangy and tart notes make them a great dessert option after a plate or two of turkey and stuffing.
Provided by Alex Guarnaschelli
Categories dessert
Time 2h25m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Make the filling: Heat a medium skillet over high heat until it begins to smoke lightly. Remove the pan from the heat, add the butter and toss in the pears and cranberries. Return to high heat and cook until the fruit is slightly tender, about 5 minutes. Add the sugar, cornstarch, corn syrup, cloves, lemon juice and orange zest. Mix to blend and cook over high heat until the syrup thickens, about 5 minutes. Remove from the heat and scoop into a bowl; refrigerate until cool. Remove and discard the cloves.
- Make the crust: Butter the bottom and side of a 9-inch pie pan and refrigerate. In a large bowl, whisk the flour, sugar and salt. Work in the shortening and butter with your fingers until the mixture resembles small peas. Add up to 1/3 cup ice water, about 2 tablespoons at a time, mixing with your fingers until the dough comes together. Transfer the dough to a flat surface, roll it into a ball and cut in half. Shape each half into a smaller ball. Flatten the balls, wrap each in plastic and refrigerate at least 30 minutes.
- Transfer the dough to a lightly floured surface. Using a rolling pin, roll out one half until it is at least 4 to 5 inches wider than the pie pan and 1/8 to 1/4 inch thick. Gently fit the dough into the pie pan, pressing it into the bottom and side. Trim, leaving a 1-inch overhang; put the pan in the refrigerator. Roll the second half of the dough 1/8 to 1/4 inch thick for the top of the pie. Put it on a baking sheet; refrigerate both crusts about 15 minutes.
- Preheat the oven to 425 degrees F. Assemble the pie: Pour the filling into the crust. Brush the edge with the beaten egg; cover with the top crust. Pinch around the edge to seal the top and bottom crusts together, removing the excess dough with a paring knife. Use a paring knife to cut an X opening, 1 1/2 to 2 inches across, in the center of the crust; fold back the dough. Put the pie on a rimmed baking sheet.
- Bake the pie, 10 minutes. Lower the temperature to 375 degrees F and continue baking until the crust is light golden brown, 30 more minutes. Let cool completely on a rack. Sprinkle with sugar.
HONEY CRAN-RASPBERRY PIE
This cranberry raspberry pie is my son Michael's recipe. It was passed down to him when he got married in 2002. The pie is quite tart, but it pairs well with a favorite vanilla ice cream or a dollop of whipped cream. —Beverly Batty, Forest Lake, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, whisk egg, 3 tablespoons ice water and vinegar until blended. In a large bowl, mix flour and salt; cut in shortening and lard until crumbly. Gradually add egg mixture, tossing with a fork, until dough holds together when pressed. If mixture is too dry, slowly add more ice water, a teaspoon at a time, just until mixture comes together., Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight., On a lightly floured surface, roll 1 portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust even with rim. Refrigerate 30 minutes. Meanwhile, preheat oven to 425°. In a large bowl, mix 1-1/4 cups sugar and tapioca. Add cranberries, raspberries, honey and almond extract; toss to coat evenly. Let stand 15 minutes., Pour filling into pie plate. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Combine cinnamon and remaining 2 tablespoons sugar; sprinkle over top. Place pie on a baking sheet; bake 10 minutes., Reduce oven setting to 350°. Bake until crust is golden brown and filling is bubbly, 35-40 minutes. Cool pie on a wire rack. If desired, serve with ice cream.
Nutrition Facts : Calories 532 calories, Fat 20g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 233mg sodium, Carbohydrate 86g carbohydrate (49g sugars, Fiber 5g fiber), Protein 5g protein.
SIMPLE AND EASY CRANBERRY PIE
This is my aunt's recipe, and so yummy. I was blown away when I finally got the recipe and saw how easy it is. SO yummy with real whipped cream or vanilla ice cream, serve it warm
Provided by Jessica Costello
Categories Pie
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 325°F.
- Grease a 10-inch pie plate.
- Spread cranberries over bottom of pie plate. Sprinkle with 1/2 cup sugar and nuts.
- Beat eggs well. Add 1 cup sugar gradually and beat until thoroughly mixed. Add flour, melted butter to egg and sugar mixture. Beat well. Pour batter over the top of cranberries.
- Bake for 1 hour.
Nutrition Facts : Calories 383.9, Fat 17.3, SaturatedFat 8.3, Cholesterol 83.4, Sodium 157.3, Carbohydrate 54.6, Fiber 2.3, Sugar 39, Protein 4.9
CRAN-RASPBERRY PIE
Jewel-toned fruits team up to pack this pretty pie with festive flavor. The recipe is one our four grown children especially enjoy when they come home for family holiday meals. -Verona Koehlmoos, Pilger, Nebraska
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the cranberries, raspberries and extract. Combine the sugar, tapioca and salt. Add to fruit mixture; toss gently to coat. Let stand for 15-20 minutes., Line pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Add filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover edges loosely with foil., Bake at 375° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 391 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 275mg sodium, Carbohydrate 64g carbohydrate (31g sugars, Fiber 2g fiber), Protein 3g protein.
REDUCED-SUGAR CRANBERRY APPLE STREUSEL PIE
Granny Smith apples mingle with tart cranberries in this reduced-sugar apple pie topped with a spiced oat streusel that tastes like winter is coming.
Provided by In The Raw
Categories Trusted Brands: Recipes and Tips In The Raw® Sweeteners
Time 3h35m
Yield 8
Number Of Ingredients 24
Steps:
- In a large bowl, combine flour, sugar, stevia, and salt. Add butter and rub into flour with your fingers until all pieces are flattened and broken up into pieces ranging from pea-sized to nickel-sized. Add ice water gradually, stirring frequently, until mixture is moistened enough to hold together when pressed in your hand; it should not be sticky or crumbly and dry.
- Transfer dough to a countertop, knead briefly just to bring it together, then flatten into a disk and wrap tightly in plastic wrap. Refrigerate for at least 2 hours and up to 2 days.
- On a lightly floured countertop, roll out dough into a 12-inch round. Transfer to a 9-inch pie dish, pressing it gently into bottom of dish. Trim all but a 1-inch overhang of dough, then fold overhang back underneath itself so a thick rim of dough rests on the rim of the pie dish.
- Crimp the crust rim by pressing on one side with your thumb and on the other side with your thumb and index finger. Refrigerate crust while you prepare filling and streusel.
- Preheat the oven to 375 degrees F.
- In a large bowl, toss together apples, cranberries, sugar, stevia, flour, cinnamon, and salt. Scrape mixture into crust and return to refrigerator.
- In a medium bowl, stir to combine 1/3 cup plus 2 tablespoons flour, oats, sugar, stevia, cinnamon, nutmeg, cloves, and salt. Rub in butter until completely incorporated and mixture is crumbly.
- Sprinkle streusel over pie. Place pie dish on a large baking sheet and brush crust rim with beaten egg. Bake until browned and bubbling, about 1 hour.
- Let pie cool completely at room temperature before serving.
Nutrition Facts : Calories 447.3 calories, Carbohydrate 59.8 g, Cholesterol 80.5 mg, Fat 22.9 g, Fiber 4 g, Protein 5.2 g, SaturatedFat 14 g, Sodium 178.8 mg, Sugar 25.9 g
REDUCED SUGAR APPLE PILGRIM PIE
Enjoy a delicious cranberry apple pilgrim pie that's made with less sugar using this Reduced Sugar Apple Pilgrim Pie recipe. Apples, cranberries and pecans team up to make a yummy filling for this freeform cranberry apple pilgrim pie. Grab some forks and dig in!
Provided by My Food and Family
Categories Dairy
Time 50m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Unroll pie crust onto parchment-covered baking sheet; roll to 12-inch circle.
- Mix dry pudding mix and cinnamon in large bowl. Add fruit, nuts and 2 Tbsp. water; toss to evenly coat. Spoon onto center of crust; fold edge of pastry over fruit mixture. (Fruit in center will remain uncovered.) Beat egg and remaining water with fork until blended; brush onto crust. (Discard any remaining egg wash.)
- Bake 30 to 35 min. or until fruit is tender and crust is golden brown. Cool completely.
Nutrition Facts : Calories 240, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
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