I found this recipe before Thanksgiving and it got so many requests I made more for Christmas. This crust-less pie has a sweet cake-like batter that compliments the tart cranberries. You can adjust the amount of sugar to your liking, but following the recipe to a T was a great crowd-pleaser at all of my holiday parties this year.
Prep time: 20 min. | Cook time: 40-45 min. | Total: about 1 hour
1 tablespoon + ¾ cup butter, unsalted and softened
1 bag (12 oz, about 3 cups) frozen whole cranberries, slightly thawed (about 15 min or more)
1 and ½ cup granulated sugar (separated)
2 large eggs
1 cup flour
½ teaspoon salt
1 cup walnuts, chopped
1 ½ teaspoon vanilla extract
1 teaspoon almond extract
1 tablespoon orange zest
1 sprinkle of decorative, raw, or coarse sugar
optional: whipped cream or ice cream for serving
Preheat the oven to 350°
Grease a 9″ pie plate with 1 TBSP melted butter
Spread the cranberries in the bottom of the pan and cover with ½ cup sugar
In a mixing bowl, beat together the eggs, ¾ cup melted butter, sugar, flour, salt, walnuts, vanilla and almond extracts, and orange zest
Spread batter over pan of cranberries using a spatula or your wet fingers and sprinkle raw sugar
Bake the cake for 40-45 minutes (insert fork, it’s done when it comes out clean)
Serve warm or at room temperature, optional: top with whipped cream or ice cream if desired.
Here’s the link from Yummly. I started making a batch yesterday, but I was missing a few things so I tweaked it a bit. First, I had no ginger shrub so I used some extra cranberry peppercorn syrup (the recipe is in the link) and sprinkled in some powdered ginger. Also, I couldn’t find any kumquats at my local grocery stores, so I used tangerines and oranges. Lastly, I couldn’t find any Pavan Liqueur so I substituted for Grand Marnier. I’ll post an update on how it turns out, wish me luck!
I just tried making Pappardelle with Spiced Butter from 101 Cookbooks.
I did several things differently–I didn’t have shallots at home (which I always do!) so I had to substitute red onions; I like more traditional pasta so I made it with medium shells; I didn’t have any heavy cream so I skipped that all together; and I’m not a big fan of asparagus so I just left that out. But all in all it came out very nicely anyway. The only thing I was exact about was the spice measurements since I don’t normally cook with some of those ingredients, but otherwise I think it’s a rather versatile recipe. If you don’t like heat then heed their warning and go light on the cayenne, but I’m a fan of a good zing so I used ½ teaspoon and it definitely isn’t mild. Maybe the heavy cream would have mellowed it out a little, but I’ll have to wait until next time to try it. I served with sweet Italian sausage on the side and it was delish!