Posts Tagged ‘Cranberry Recipes’

I Confess!

Monday, November 23rd, 2015


I have a confession to make that may seem a little sacrilegious, particularly at this time of year as everyone is gearing up for Thanksgiving.

I’m not a fan of pie.

I love fruit. I just don’t really see the point of putting it into a pastry crust. I dutifully make pies in the summer, of course, because friends and family members enjoy eating them. And at this time of year, pies are de rigueur; they fairly shriek “Thanksgiving.” So I bake them—and I try to be cheerful while doing so.

Sometimes I cheat, however. This recipe is an example of that cheating.

Nantucket Cranberry Pie is something I learned to make from my late neighborhood matriarch Mary Parker, a.k.a. Gam. What I love about it is … it isn’t really a pie. It’s more a cross between a cake and a huge cookie.

It’s also remarkably easy to put together—no rolling of crust, just a bit of washing, a bit of tossing, and a bit of whisking. Try it, and the pie part of your Thanksgiving preparation will be a snap.

I love the recipe so much I put it in my Pudding Hollow Cookbook, which makes a lovely holiday (or hostess) gift, by the way. Sorry to blow my own horn, but it IS that time of year, and as most of you know selling books is how I make my living!

Ashley Kohl and I had fun making (and tasting) the pie recently on Mass Appeal. (See video below!).

I wish you all a Thanksgiving full of fun, family, and of course gratitude. And maybe a tiny piece of pie.


Nantucket Cranberry Pie


2 cups raw cranberries
1-1/2 cups sugar
1/2 cup chopped walnuts (optional but good)
3/4 cup melted sweet butter
2 eggs, beaten
1 cup flour
1 teaspoon vanilla or almond extract


Grease a 9- or 10-inch pie plate. Preheat the oven to 375 degrees. Wash and pick over the cranberries. Put them in the bottom of the pie plate. Sprinkle with 1/2 cup of the sugar and the walnuts. Make a batter of the remaining ingredients, first combining the butter and the remaining sugar and then adding the eggs, flour, and flavoring. Pour the batter over the cranberries.

Bake for 35 to 40 minutes. Top with whipped cream. (Ice cream works well, too. Or just serve it alone.) Serves 8.

And now … the video:

Cranberry Key-Lime Squares

Tuesday, November 30th, 2010
Just in the nick of time here is my November recipe for my Twelve Cookies of Christmas series!
It combines two of my favorite flavors, cranberries and key lime. If you’re not a fan of tart foods, you may skip the cranberries and just make key-lime bars. The cranberries lend lovely holiday color and flavor, however.
One could also counteract the tartness by adding a tad more sugar. I like my bars tart, however. And I did put LOTS of confectioner’s sugar on top of the bars; they looked a bit like the ground after a dusting of snow.  (The cranberries represent our hardy New England rocks!)

Until December……

for the crust:
1 cup flour
6 tablespoons confectioner’s sugar
1/4 teaspoon sat
1/2 cup (1 stick) butter
for the middle:
1/2 to 2/3 cup cranberries
for the filling and top:
2 eggs
2/3 cup sugar
1/4 teaspoon salt
6 tablespoons key-lime juice
2 tablespoons milk
2 tablespoons flour
confectioner’s sugar as needed for dusting
Preheat the oven to 325 degrees. Butter an 8-inch-square pan.
First, prepare the butter crust. In a small bowl combine the flour, confectioner’s sugar, and salt. Cut in the butter.
Press this mixture (it will be crumbly!) into the bottom of the prepared pan. Bake for 25 minutes.
Remove the pan from the oven and allow it to cool for 5 minutes. Press the cranberries into the crust (they may or may not press down effectively; if they float up, they will be just fine!).
Move on to the key-lime filling. In a bowl whisk together the eggs, sugar, salt, and key-lime juice until they are thoroughly combined. Whisk in the milk, followed by the flour.
Pour the filling over the crust and cranberries, and return the pan to the oven. Bake until the filling sets and the edges are just a little brown. In my oven this took about 45 minutes.
Allow the bars to cool in their pan; then cut them into squares. 

Makes 16 squares.

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I’ll Think About That Tomorrow (or Maybe Next Week)

Thursday, November 18th, 2010

Regular readers may have been wondering, “When the heck is Tinky going to get around to Thanksgiving?”
I’m a last-minute girl in a last-minute family, I’m afraid. So we’re only now starting—and I do mean starting—to talk about the menu for next Thursday.
In case you can’t wait until Wednesday night at midnight for suggestions, here are a few posts from the past to enhance your Thanksgiving plans (many more can be found on this blog!):
Cyndie’s Cheesy Corn Pudding
Roasted Brussels Sprouts
Harvest Salad
Cranberry Waldorf Salad
Parker House Rolls
Hush Puppy Pudding AND Cranberry Chiffon Pie
Cranberry Apple Crumb Pie
Pumpkin Gingerbread Pudding
and my personal favorite, Cranberry Cream Puffs
As we contemplate contemplating Thanksgiving my family members are enjoying a combination of two of our favorite foods, cranberries and salsa.
The salsa below is quite mild. At one time, I thought all salsas had to be ultra hot. Lately, however, my palate is craving subtlety.
You may of course add more jalapeño—even more lime and cilantro if you wish.
We’re enjoying this version right now on chips and on crackers with cream cheese. We may even throw it on the Thanksgiving table next to the turkey and see what happens.
By the way, dear readers, I’d love it if you’d take just a moment to support this blog. It’s a finalist in something called the “Blog of the Year” competition. Just go to the voting station at the Blog Revue and click on “In Our Grandmothers’ Kitchens.” 

This is a simple vote; you don’t have to register or anything weird like that. I’ll let you know if I win. Thank you—and now here’s the salsa recipe.

Cranberry Salsa
2 to 3 scallions, chopped (white part and some green)
1 jalapeño pepper, seeded and diced (more if you like spice)
1 handful fresh cilantro, chopped
the juice of 1 lime
3/4 teaspoon sea salt
2 cups homemade whole-berry cranberry sauce (I could give you the recipe, but honestly it’s on the side of most bags of cranberries; just add a pinch of salt to the basic formula)
In a medium bowl combine the scallions, pepper, cilantro, and lime juice. Stir in the salt, then the cranberries.
Mix thoroughly. Chill, covered, for at least 1 hour before serving. 
Makes about 2-1/2 cups.

Miss Mogli is not sure what to make of cranberry salsa. The human members of the Weisblat family love it.

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