Happy Thanksgiving!
I discovered this recipe last year around this time and gave it a go for our Thanksgiving dessert – it was a total hit.
The only thing I’ve changed from the original recipe is that I do not half my cranberries (who’s got time for that!?) and I use 4 cups of cranberries instead of the 2 it originally asks for because I like the tartness and ratio of cranberries to dough.
Hope you all have a wonderful Thanksgiving and try this recipe out!
INGREDIENTS
4 cups fresh cranberries
1/2 cup chopped walnuts or pecans
1/2 cup sugar
3/4 cup melted butter
3/4 cup sugar
2 eggs
1/4 tsp vanilla (or measure with your heart)
zest of one orange
1 cup flour
1/4 tsp salt
DIRECTIONS
- Preheat the oven to 350ºF and grease a 9″ springform pan.
- In a bowl, combine your washed and mostly dried cranberries with chopped nuts and 1/2 cup of sugar. Toss well together, and pour into greased pan evenly.
- In another bowl or stand mixer, combine butter and sugar and mix well.
- Add eggs one at a time, mix, then add vanilla and zest, mix, then add the flour and salt and mix well.
- The batter will be very thick – use a spatula dipped in hot water to help spread on top of the berries.
- Place the springform pan on a foil lined baking sheet and bake for 45-55 minutes. I let my bake for 55. Allow to cool somewhat, then flip it over on a plate or cake stand. I find that the sooner I took the bottom off, the better, as the sugar caramelizing tends to make the pan stick to the pie the longer you let it cool off without taking it off. Enjoy!
