CRANBERRY GINGER CHUTNEY WITH THAI CHILES
The fresh ginger and Thai chile give this sweet-and-sour cranberry chutney some pleasant heat, and it's the perfect complement to roasted poultry or game. Garnish with a couple of fresh chiles for a pretty effect.
Provided by Cazuela
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- Slowly heat shallot and garlic in a heavy pot with a lid over very low heat until they release some moisture but not yet browned, about 3 minutes.
- Stir cider vinegar, brown sugar, apple juice, and orange juice together in the pot with the shallot and garlic; bring to a simmer while stirring to dissolve sugar. Add cranberries, apple, raisins, chile pepper, ginger, cloves, cinnamon, and salt to the simmering liquid; stir.
- Bring the liquid to a boil, reduce heat to low, and simmer until the mixture thickens and the cranberries are soft, 8 to 10 minutes. Remove and discard the chile pepper. Add salt to preference.
Nutrition Facts : Calories 108.8 calories, Carbohydrate 27.3 g, Fat 0.2 g, Fiber 2.4 g, Protein 0.6 g, Sodium 103.9 mg, Sugar 21.5 g
RUSTIC CRANBERRY GALETTE (TART)
Rustic Cranberry Galette (Tart) is an easy and delicious dessert with tart, juicy cranberries, sweet orange marmalade, and a buttery, flaky crust.
Provided by Sabrina Snyder
Categories Dessert
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees and line a baking sheet with parchment paper.
- Mix marmalade, flour, brown sugar, and cranberries in a bowl.
- Add the pie crust to your baking sheet and spread the cranberry mixture to the middle.
- Spread to 2" from the edge of the pie dough, evenly.
- Fold the crust over in 2" sections, making overlapping folds as you go.
- Brush with egg white, then sprinkle with coarse sanding sugar.
- Bake for 20-22 minutes until golden brown and bubbly.
Nutrition Facts : Calories 184 kcal, Carbohydrate 33 g, Protein 2 g, Fat 6 g, SaturatedFat 2 g, Sodium 106 mg, Fiber 2 g, Sugar 17 g, ServingSize 1 serving
CRANBERRY-CHOCOLATE TART
Provided by Sarah Patterson Scott
Categories Chocolate Ginger Dessert Bake Stew Christmas Thanksgiving Cream Cheese Cranberry Fall Winter Christmas Eve Bon Appétit Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 10 to 12 servings
Number Of Ingredients 21
Steps:
- For cranberry topping:
- Pour 1/4 cup cranberry juice into small bowl; sprinkle gelatin over. Let stand until softened, 15 minutes. Combine 1/4 cup cranberry juice, cranberries, and next 5 ingredients in medium saucepan; bring to boil, stirring until sugar dissolves. Reduce heat to medium; simmer until cranberries are tender but still plump, 5 minutes. Strain into bowl; set cranberries aside. Add gelatin mixture to hot juice in bowl; stir until gelatin dissolves. Stir cranberries back into juice. Chill until cranberry mixture is cold and slightly thickened, at least 8 hours or overnight. DO AHEAD: Can be made 2 days ahead. Cover and chill.
- Stir chopped crystallized ginger into cranberry mixture.
- For crust:
- Position rack in center of oven and preheat to 350°F. Combine chocolate wafer cookie crumbs, sugar, and salt in medium bowl; add 5 tablespoons melted butter and stir until crumbs feel moist when pressed together with fingertips, adding remaining 1 tablespoon melted butter if mixture is dry. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake chocolate crust until beginning to set and slightly crisp, pressing with spoon if crust puffs during baking, about 14 minutes. Transfer tart pan to rack and cool crust completely before filling.
- For mascarpone filling:
- Using electric mixer, beat all ingredients except ginger in medium bowl just until thick enough to spread (do not overbeat or mixture may curdle). Spread filling in cooled crust. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Spoon cranberry mixture evenly over mascarpone filling. Chill at least 2 hours and up to 6 hours. Garnish with crystallized ginger strips, if desired. Cut tart into wedges and serve cold.
- *An Italian cream cheese; sold at many supermarkets and at Italian markets.
CRANBERRY TART
Norma Sockrider has a fruity alternative to the abundance of chocolate the holidays bring. By adding a bit of citrus flavor to her golden-brown goody, the Columbus, Nebraska baker makes this tart so irresistible that it's likely to bring a smile to old Scrooge himself.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine biscuit mix, sugar and water. With lightly floured hands, press mixture onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom; set aside., In a saucepan, combine sugar and biscuit mix. Add the cranberries, orange juice and butter. Cook and stir until mixture comes to a boil. Cook 1-2 minutes longer or until thickened and bubbly. Pour over crust. Bake at 375° for 30-35 minutes or until crust is golden and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 260 calories, Fat 7g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 368mg sodium, Carbohydrate 49g carbohydrate (30g sugars, Fiber 2g fiber), Protein 2g protein.
CRANBERRY TANGERINE AND CANDIED GINGER TART WITH CARDAMOM CRUMBLES
The flavors of this tart remind me of an exotic Moroccan dessert. I like serving this with pistachio ice cream and steaming hot cups of mint tea. Delicious! I typically bake this tart one day ahead and leave it overnight at room temperature. Feel free to use your favorite tart dough, or my recipe below.
Provided by Hedy Goldsmith
Categories dessert
Time 4h25m
Yield One 10-inch pie, 8 to 10 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 375 degrees F.
- For the tart dough: Combine the flour, sugar, cinnamon and salt in a medium bowl. Add the cold butter and toss to coat. Pinch the butter and flour together until the butter is flaky. Start to rub in between your fingers until it looks like coarse cornmeal.
- In the center of the bowl pour the cream. Using a rubber spatula, turn the flour over in the bowl repeating until the cream is absorbed. With your fingers press the dough to form a compact disc. Remove the dough. Cover the bowl with plastic wrap and chill, about 1 hour.
- Working quickly, roll the dough into a 13-inch circle and carefully place it into a greased 10-inch tart pan. Gently fold the excess dough against the sides creating a reinforced crust. Press down the dough, trimming if there is extra that extends beyond the pan. Chill for an additional 30 minutes.
- Place kitchen parchment paper over the chilled dough, fill with weights, beans or raw rice are prefect. Bake, 15 to 18 minutes. Reduce the oven temperate to 350 degrees F. Carefully remove the parchment and continue baking until the tart shell is golden brown and fully baked, 10 to 12 minutes. Set aside and allow to completely cool.
- For the cardamom crumbles: Begin the cardamom crumbles in a bowl of a stand mixer with a paddle attachment, with the sugar and tangerine zest. In the palms of your hands, rub together the sugar and zest to release the tangerine oils. Add the flour, cardamom, cinnamon, ginger and salt and mix at medium speed until small clumps of dough form. Dump onto a sheet pan. Chill until needed. This can be made up to 2 days ahead.
- For the cranberry tart: In the palms of your hands, rub together the sugar and zest in a large bowl. Add the cranberries, candied ginger and brown sugar and toss well. Fill the baked tart shell with the cranberries, top with the cardamom crumbles and bake until golden brown and the cranberries begin to bubble up through the crumble, 45 to 50 minutes.
- Remove the tart from the oven and allow to cool to room temperature. I prefer waiting an hour or longer before cutting the tart. This gives the very juicy cranberries time to cool, allowing the tart to set up. I've even let it sit all night on the counter.
CRANBERRY GINGER TART
I love desserts that look this impressive but are actually simple to make. This almond-crusted tart will charm guests, especially when served with fresh, orange-infused whipped cream. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the almonds, butter and sugar; press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom. Bake at 375° for 10-12 minutes or until edges are golden brown. Cool on a wire rack., Meanwhile, in a large bowl, combine the cranberries, cornstarch and ginger. In another bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in confectioners' sugar, 1 tablespoon at a time, on high until stiff peaks form; gently fold in cranberry mixture., Spread cranberry mixture into prepared crust. Bake at 375° for 18-22 minutes or until meringue is lightly browned. Cool completely on a wire rack., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and orange zest; beat until stiff peaks form. Stir in crystallized ginger. To cut tart, use a knife dipped in hot water; serve with whipped cream. Store in the refrigerator.
Nutrition Facts :
TART CRANBERRY DIPPING SAUCE
Provided by Alton Brown
Time 1h5m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Combine all ingredients in a non-reactive saucepan (stainless steel), and bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 to 45 minutes or until liquid is reduced by half.
- Carefully puree with stick blender or blender until smooth. Check for seasoning and serve in small ramekins.
Nutrition Facts : Calories 73 calorie, Sodium 88 milligrams, Fiber 1.5 grams, Sugar 18 grams
CRANBERRY PEAR TART WITH GINGERBREAD CRUST
Steps:
- Make the pear mixture:
- In a kettle combine the cranberry juice, the sugar, the cinnamon stick, and the lemon juice, bring the mixture to a boil, and add the pears. Heat the mixture until it just comes to a simmer and simmer the pear gently 10 to 15 minutes, or until they are just tender. Remove the kettle from the heat, stir in the cranberries, and let the mixture cool. Chill the mixture, covered, for at least 8 hours. The pear mixture may be made 3 days in advance and kept covered and chilled.
- Make the crust:
- In a food processor blend together well the flour, the brown sugar, the ginger, the cinnamon, the allspice, and the salt, add the butter, and blend the mixture until it resembles coarse meal. In a small bowl stir together the egg yolk and the molasses, add the mixture to the flour mixture, and pulse the motor, blending the mixture until it is combined well but still crumbly. Turn the mixture out into a 10-inch tart pan with a fluted removable rim and press it onto the bottom and up the side of the pan. Chill the crust for 30 minutes. Prick the crust with a fork, line it with foil, and fill the foil with the rice. Bake the crust in the lower third of a preheated 375°F. oven for 15 minutes, remove the foil and rice carefully, and bake the crust for 10 minutes more. Let the crust cool in the pan on a rack.
- Transfer the poached pears and half the cranberries with a slotted spoon to paper towels to drain, discard the cinnamon stick, and reserve the syrup with the remaining cranberries. In a small bowl whisk together the eggs, the sugar, the sour cream, the milk, the vanilla, the zest, and a pinch of salt, stir in the drained cranberries, and spoon half of the custard into the crust. Slice 4 of the pear halves crosswise on the diagonal, arrange them decoratively on the custard with the unsliced pear halves, and spoon the remaining custard around the pears. Bake the tart in the middle of a preheated 325°F. oven for 50 to 55 minutes, or until the custard is just set. Remove the rim of the pan and let the tart cool on a rack. The tart may be made up to this point 8 hours in advance, cooled completely, and chilled.
- In a saucepan boil the reserved syrup and cranberries over moderately high heat until the syrup is reduced to about 1 cup and is jellylike in consistency and transfer the cranberries with a slotted spoon to a plate to cool. Brush the pears with some of the cranberry glaze and arrange the cranberries around the edge of the tart. Serve the tart warm or chilled.
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CRANBERRY GINGERSNAP PIE - WAVES IN THE KITCHEN
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5/5 (3)Category DessertCuisine CalifornianTotal Time 1 hr
- Place the gingersnap cookies in the bowl of a food processor and process until they are finely ground. You should have about 2 cups. Add the walnuts and sugar; pulse to combine. Add the butter and pulse briefly again until everything is mixed together.
- Pat the crust into a deep 9-inch pie plate, and up the sides. Bake for 10-15 minutes, until firm and slightly darkened. Set aside to cool. Note: Crust can be baked 1 day ahead. Store tightly wrapped at room temperature.
- Put the cranberries, 2 cups of the sugar, and ½ cup water to a simmer in a large saucepan over medium heat. Lower the heat and simmer the cranberries, uncovered, for about 15 minutes until they've burst, most of the liquid evaporates and the mixture is quite thick. Let cool slightly and then puree in a blender until completely smooth.
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- Preheat oven to 350°; toast pecans on medium-high heat, stirring constantly until fragrant and starting to brown
- Place cranberry purée, eggs, egg yolks, lemon zest, lime juice, salt, and lime zest into mixing bowl; cook for 6 minutes at 98˚C on speed 2
- Meanwhile, bring ½ cup granulated sugar and ½ cup water to a simmer in a small saucepan over medium heat, stirring to dissolve sugar
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GINGERY KUMQUAT & CRANBERRY TART RECIPE | EATINGWELL
From eatingwell.com
Total Time 2 hrsCalories 303 per serving
- To make filling: Combine kumquats (or chopped orange), cranberries, 1/2 cup granulated sugar, currants, ginger and water in a saucepan and bring to a simmer. Cook over low heat until the fruit is tender and the mixture is thick, 3 to 5 minutes. Set aside and let cool to room temperature.
- To make crust and bake tart: Place rack in lower third of oven; preheat to 350 degrees F. Coat an 11-inch tart pan, preferably with a removable bottom, with cooking spray.
- Stir together flour, baking powder, baking soda and salt in a small bowl; set aside. Beat together 1 cup granulated sugar, butter, oil, egg, lemon zest and 4 teaspoons of the lemon juice in a large bowl with an electric mixer until smooth. Beat in the dry ingredients until completely blended. (Dough should be moist. Add a bit more lemon juice if it does not press together easily.) Turn the dough out onto a work surface and knead four or five times.
- Divide the dough in half. Working through a piece of plastic wrap so the dough doesn't stick to your hand, evenly press half of the dough into the bottom and up the sides of the tart pan. Spoon in the reserved kumquat-cranberry filling and spread evenly.
CRANBERRY LINZER TART RECIPE | BON APPéTIT
From bonappetit.com
4.4/5 (9)Estimated Reading Time 6 minsServings 10
- Bring cranberries, sugar, ginger, butter, and salt to a boil in a large saucepan over medium-high heat, stirring often to prevent scorching and help dissolve sugar. Continue to cook, stirring often, until cranberries burst, mixture is syrupy, and pot is visible when a wooden spoon is dragged across the bottom (mixture should be reduced to about 1¾ cups), 10–12 minutes. Remove from heat and stir in lemon zest. Chill until cold, at least 1 hour.
- Place a rack in middle of oven; preheat to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 10–12 minutes. Let cool.
- Pulse walnuts, granulated sugar, lemon zest, cinnamon, salt, cloves, nutmeg, baking powder, and 2 cups flour in a food processor until nuts are finely ground. Add butter and pulse until largest pieces are pea-size. Add 1 egg and process in long pulses until dough forms a ball around the blade. Divide dough in half. Wrap one half in plastic, flattening into a ½"-thick disk. Press the remaining half into tart pan, working it across bottom and up sides with floured hands to create an even layer. Chill the dough in the pan and the wrapped dough until cold, at least 1 hour and up to 3 days.
PEAR-AND-CRANBERRY SLAB PIE RECIPE - JUSTIN CHAPPLE | FOOD ...
From foodandwine.com
5/5 (1)Category Desserts, PiesServings 8-10Total Time 3 hrs
- In a food processor, combine 2 1/2 cups of the flour with 1 tablespoon of the granulated sugar and 1 teaspoon of kosher salt and pulse to mix. Add the butter and pulse in 1-second bursts until the mixture resembles coarse meal. Drizzle the ice water over the mixture and pulse in 1-second bursts until the dough just comes together. Turn the dough out onto a work surface, gather any crumbs and pat into 2 squares. Wrap the squares in plastic and refrigerate until chilled, about 45 minutes.
- Preheat the oven to 400°. On a floured work surface, roll out 1 piece of the dough to a 12-inch square. Slide the dough onto a large sheet of parchment paper, then slide onto a large baking sheet. Repeat with the second piece of dough. Refrigerate for 15 minutes.
- Slide 1 square of dough onto a work surface. In a large bowl, toss the pears with the cranberries, ginger, 1/2 teaspoon of salt and the remaining 1/2 cup of granulated sugar and 1/4 cup of flour. Spread the fruit evenly on the dough square on the baking sheet, leaving a 1-inch border. Ease the other square of dough on top of the fruit. Fold over the edge and crimp decoratively all around to seal. Brush the pie with the egg wash and sprinkle with turbinado sugar. Cut 16 small slits in the top and freeze for 15 minutes.
- Bake the pie for about 50 minutes, until golden and the pears are tender; rotate halfway through baking. Let cool. Cut the pie into squares and serve.
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