cranberry dessert

This cranberry curd tart uses a press-in shortbread crust inspired by one Alice Medrich uses in everything. This one has a bit of orange zest and powdered sugar to keep it tender. The cranberry curd itself is a riff on one I've been making for years that's rounded out with a generous splash of vanilla, some freshly squeezed orange juice from the orange you just zested, and an optional splash of any orange liqueur you like (but don't bother going out to buy Grand Marnier or Dry Curacao just for this). The tart crust can be made and baked up to two days ahead, and the curd can be cooked and chilled up to a week in advance, you can then assemble and bake the tart on the day (or day before) you want to eat it. The meringue is totally optional, but because the tart leaves you with extra egg whites from the curd, it's easy to go that extra step and add the meringue. The amount of meringue isn't as much what you would typically do for a towering lemon meringue pie, but it's plenty for piping decoratively on the top (and enough to cover the whole top with dots like you see pictured if you wanted to do that). You'll need a 9-inch tart pan with a removable bottom for this recipe.

Cranberry Curd Tart

all-purpose flour

sugar

salt

(1 stick, 113 grams) unsalted butter

vanilla extract

orange

cranberries (fresh

eggs

orange liqueur,

cream of tartar

water

Preheat oven to 350°F. Add the flour, powdered...

Preheat oven to 350°F. Add the flour, powdered sugar, and salt to a small bowl and whisk together. Melt the butter in a small saucepan (or in the microwave), add the vanilla extract and orange zest to the butter and stir, then pour into the dry ingredients and stir together until thoroughly moistened. 

Press the dough evenly along the bottom and...

Press the dough evenly along the bottom and sides into a 9-inch tart pan with a removable bottom. Place the tart pan on a baking sheet and bake until the crust is golden brown, about 20 minutes.

Heat the cranberries and orange juice in a...

Heat the cranberries and orange juice in a medium saucepan over medium-high heat until the cranberries split. Strain through a food mill or fine mesh sieve and discard the skins.  

Return the strained cranberry mixture to the saucepan...

Return the strained cranberry mixture to the saucepan and add the sugar, eggs, egg yolks, butter, vanilla, and orange liqueur (if using) to the pan and give everything a good stir. Heat gently over medium-low heat, stirring constantly, until the mixture thickens and registers 170°F on an instant read thermometer (this usually takes about 8-9 minutes). Immediately strain through a fine mesh sieve into a bowl (ideally with a pouring spout) and then pour into the prepared crust. Bake (still at 350°F) until the curd is set (it should jiggle but not slosh), about 10 minutes.

Let cool at room temperature for about 1...

Let cool at room temperature for about 1 hour, then transfer to the refrigerator to chill. You can serve this chilled or at room temperature.

Add egg whites and cream of tartar to...

Add egg whites and cream of tartar to the bowl of a stand mixer fitted with a whisk attachment. Heat sugar and water in a small saucepan over medium high heat. When the sugar mixture registers about 220°F turn on the mixer and begin beating the egg whites on medium speed. When the sugar mixture registers 240°F remove from heat and carefully pour into the mixer over the egg whites. Increase the mixer speed to high and beat until the egg whites form stiff peaks. Transfer to a piping bag (or zip top bag) and pipe onto cooled tart as desired. If you want, torch the meringue with a kitchen torch. (But since it is cooked, this is totally optional).

No-Bake Cranberry Yum Yum

graham cracker crumbs

cinnamon

T. unsalted butter, melted

(8 oz.) package cream cheese, softened

confectioners' sugar

whipping cream

T. sugar

(14 oz.) can whole berry cranberry sauce

T. chopped pecans

Roasted cranberries, a classic healthy holiday dish that is easy enough for every day. Flavored with bourbon and orange this recipe does triple duty as a side dish, a sauce, and a dessert.&nbsp;

Roasted Cranberries

cranberries

orange,

Tbsp bourbon (or apple juice)

Tbsp raw honey (or coconut sugar

nutmeg

kosher salt

Preheat

Combine

Combine all ingredients in a 9-inch baking dish. Stir until well combined.

Bake

Bake for 45 minutes or until cranberries are soft and the liquid has reduced by two-thirds. Serve as desired.

Dessert and breakfast in one sweet and tart skillet? Oh yea, baby.

Christmas Cranberry Cobbler

tsp baking powder

tsp ground cinnamon

tsp salt

unsalted butter, melted + more for the pan

+ 2 Tbsp sugar

milk

tsp vanilla extract

Preheat oven to 350˚F. Generously butter a 12-inch...

Preheat oven to 350˚F. Generously butter a 12-inch cast iron skillet.

In a small bowl, toss together the cranberries...

In a small bowl, toss together the cranberries and 1/4 cup sugar. Set aside.*

In a large bowl, whisk together flour, baking...

In a large bowl, whisk together flour, baking powder, cinnamon and salt.

In a medium bowl, whisk together melted butter,...

In a medium bowl, whisk together melted butter, milk, sugar, egg and vanilla. Add the milk mixture to the dry ingredients, stirring to combine.

Scrape the batter into the prepared cast iron...

Scrape the batter into the prepared cast iron skillet. Scatter the sugared cranberries over the top of the batter evenly.

Bake for 25 to 30 minutes, until golden...

Bake for 25 to 30 minutes, until golden brown. Serve warm or at room temperature (surprisingly awesome at room temp by the way!).

Cranberry Fluff Salad is the perfect potluck side dish to serve for Thanksgiving and Christmas. You'll love this 6-ingredient holiday classic  for an easy Thanksgiving recipe the whole family will love.

Cranberry Fluff Salad

pineapple, juice

mini marshmallows

whipped cream topping

Drain and discard pineapple juice.

In a food processor/chopper, chop fresh cranberries. If using frozen, make sure any liquid is drained then chop.

In a large bowl, combine chopped cranberries, crush pineapple, sugar, salt, and marshmallows. Stir to combine. 

Cover bowl with plastic wrap. Refrigerate 4 hours or overnight.

Whip up 8 ounces whipped cream or use premade whipped cream.

Fold whipped cream into cranberry fluff to combine.

Serve cold.

My family has served this salad for as long as I can remember. The one exception is we use fresh whipping cream instead of whipped cream topping

Top 5 cranberry dessert recipes from across the web

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Cranberry Curd Tart

No-Bake Cranberry Yum Yum

Roasted Cranberries

Christmas Cranberry Cobbler

Cranberry Fluff Salad

Top 5 cranberry dessert recipes from across the web

The most viewed cranberry dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cranberry Curd Tart

No-Bake Cranberry Yum Yum

Roasted Cranberries

Christmas Cranberry Cobbler

Cranberry Fluff Salad

The most viewed cranberry dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine