Ingredients

For the cranberry curd:

• 1 pound (455 grams/4 cups) fresh or frozen cranberries
• 1 1/4 cups (250 grams) granulated sugar
• Finely grated zest and juice of 1 orange (about 1 tablespoon zest and 1/2 cup juice)
• One (2-inch) piece fresh ginger, peeled and thinly sliced
• Pinch fine sea salt or table salt
• 3 large egg yolks
• 2 teaspoons cornstarch
• 4 tablespoons (55 grams) unsalted butter, cut into 4 pieces and at room temperature

For the gingersnap cookie crust:

• 8 tablespoons (113 grams/1 stick) unsalted butter, at room temperature
• 1/4 cup packed (55 grams) dark brown sugar
• 1/4 cup (50 grams) granulated sugar
• 1 large egg yolk
• 2 tablespoons molasses
• 1 3/4 cups (220 grams) all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon fine sea salt or table salt

Preparation

1. Make the cranberry curd: In a medium saucepan over medium-high heat, combine the cranberries, sugar, orange zest and juice, ginger and salt and bring to a boil, stirring occasionally. Adjust the heat to maintain a very gentle simmer, cover and cook until all the cranberries have burst and started to shrivel, about 10 minutes.

2. While the cranberries cook, in a small bowl, whisk together the egg yolks and cornstarch until smooth. Transfer the hot cranberry mixture to a heatproof blender. Immediately add the yolk mixture, cover loosely, gradually increase the speed to high and blend until smooth, about 1 minute. Let the mixture cool, uncovered, in the blender until a skin forms and it registers 120 to 125 degrees on an instant-read thermometer, about 1 hour 30 minutes.

3. Make the gingersnap cookie crust: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown and granulated sugars on medium-low speed until smooth, 2 to 3 minutes.

4. Increase the mixer speed to medium, add the egg yolk and molasses and mix to combine. Stop the mixer and scrape down the sides and bottom of the bowl thoroughly. Add the flour, ginger, cinnamon, allspice and salt and mix on low speed until fully incorporated and the mixture looks like crumbly cookie dough, about 1 minute.

5. Turn out the dough into a 9-inch tart pan with a removable bottom. Use your fingers to press it evenly across the bottom and up the sides. Loosely cover with a kitchen towel or plastic wrap and refrigerate for at least 30 minutes and up to overnight.

6. When the crust is ready to bake, position a rack in the middle of the oven and preheat to 350 degrees. Dock the crust across the bottom with a fork and blind-bake (without pie weights), until evenly golden brown, 20 to 22 minutes. Transfer to a wire rack and let cool completely before adding the filling.

7. When the cranberry puree has cooled, add the softened butter and blend until fully combined, about 30 seconds. Pour the puree into the cooled crust and smooth with an offset spatula into an even layer. Let the tart sit at room temperature for at least 2 hours.

WaPo

Ingredients

• 2 cups cranberries (about 8 ounces)
• 3/4 cup Tawny Port
• 1/2 cup sugar
• 2 1/2 tablespoons orange juice
• 3/4 teaspoons corn starch
• 1/2 teaspoon dry mustard
• 1/2 teaspoon fresh lemon juice
• pinch ground cloves
• pinch ground ginger
• 3/4 cup golden raisins
• 1 tablespoon grated orange peel
• 1/2 teaspoon grated lemon peel

Preparation

Combine berries and port in heavy saucepan over medium heat. Cook until berries burst stirring occasionally, about 10 minutes. Add 1/2 cup sugar and salt. Stir 1 minute. Combine orange juice, corn starch, dry mustard, lemon juice and spices in small bowl. Whisk to combine. Stir into berry mixture. Add raisins orange peel, lemon peel. Simmer until thickened, stiring occasionally, about 5 minutes. Season with more sugar if desired.

Bon Appetit, Nov. 1994

Ingredients

• 1 quart whole cranberries
• 1 1/4 cups (250 g) sugar
• 2 1/2 teaspoons cornstarch
• 1 pinch freshly ground nutmeg
• 1/4 teaspoon salt
• 1/2 teaspoon fresh orange zest or 1 tablespoon orange liqueur
• 1/2 cup chopped walnuts (optional)
• 1 knob butter the size of a small walnut, cut into small pieces for dotting the top of the filling
• 1 - 2 teaspoons sugar for sprinkling on top of the pie
• two pie crusts

Preparation

Place 3 cups of the cranberries in a food processor and pulse until they are slightly chopped. In a medium bowl, place the chopped and remaining whole cranberries, sugar, cornstarch, nutmeg, salt, zest or liqueur, and optional walnuts, and mix well. In a pie plate lined with an unbaked pie crust, pour in the cranberry filling and dot with butter. Roll out the remaining crust, lay it over the fruit, and cut 5 to 6 vents on top, or cut strips and make a lattice top. Trim excess dough from the edges and crimp. Chill the pie for a minimum of 1 hour before baking.

Lightly brush an egg wash over the entire pie, including the edges. In an oven preheated to 375°F (190°C), bake on the middle rack for about 40 minutes. When there are about 10 minutes of bake time left, open the oven, pull the pie out, and quickly and evenly sprinkle the top of the pie with sugar. Close the oven and bake until the crust is just golden, or until you see steady bubbling coming out between the vents. Remove the pie from the oven and cool completely before serving.

Food Schmooze

Ingredients

• 1/4 cup freshly squeezed orange juice
• 1/4 cup 100 percent cranberry juice, not cocktail
• 1 cup honey
• 1 pound fresh cranberries, approximately 4 cups

Preparation

Wash the cranberries and discard any soft or wrinkled ones.

Combine the orange juice, cranberry juice and honey in a 2-quart saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low and simmer for 5 minutes. Add the cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Do not cook for more than 15 minutes as the pectin will start to break down and the sauce will not set as well. Remove from the heat and allow to cool for 5 minutes.

Carefully spoon the cranberry sauce into a 3 cup mold. Place in the refrigerator for at least 6 hours and up to overnight.

Remove from the refrigerator, overturn the mold and slide out the sauce. Slice and serve.

Alton Brown, Food Network

Ingredients

• 1 bag fresh cranberries
• 1 whole navel orange, preferably organic, skin included, washed and cut into chunks
• 1/2 c shelled pecans
• 1/3 c mild honey, such as clover

Preparation

Place all ingredients in a food processor and pulse, then blend until you have a uniform, finely chopped mixture with a crunchy texture. Chill until ready to serve.

New York Times

Ingredients

• Canola oil
• 1 pound ground pork
• 2 ounces chicken liver, chopped
• 1 onion, diced
• 1/2 bell pepper, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 1 cup rice
• 1 pint cranberries
• 1 cup bourbon whiskey
• 3 tablespoons sugar
• 8 whole quail
• Kosher salt and black pepper
• Cayenne
• Chili powder
• Smoked paprika

Preparation

Heat 2 tablespoons canola oil in a Dutch oven over medium-high heat. Add the ground pork and chicken liver and cook, stirring occasionally, until browned, about 10 minutes. Add the onion, bell pepper, celery and garlic, and continue to saute for 5 minutes.

Bring 2 cups water and a pinch of salt to a boil in a small saucepan. Add rice, cover, and bring back to a boil. Reduce to a simmer and cook for 20 minutes.

In a small saucepan, combine the cranberries, bourbon and sugar in pan. Bring to a boil and cook, uncovered, over medium heat until the berries are soft and the sugar is dissolved, about 20 minutes. Remove from the heat and let cool bit, then pour into a blender and puree until smooth.

Heat a cast-iron skillet over medium-high heat. Sprinkle the quail with salt, pepper, cayenne, chili powder and smoked paprika. Swirl some canola oil in the skillet and then add the quail. Cook on one side for about 5 minutes; flip and cook for another 5 minutes-the quail won’t be fully cooked yet, but that’s okay. Set aside.

Mix the cooked rice into the ground pork mixture and season with salt, pepper and cayenne-now you have boudin.

Preheat the oven to 350 degrees F.

Stuff each quail with boudin and place back in the cast-iron skillet. Roast until cooked through, 10 to 15 minutes.

Jay Ducote, Next Food Network Star

Ingredients

• 3 1/2 c. flour
• 2 tsp. cinnamon
• 1 tsp. salt
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 2 tsp. grated orange peel
• 3/4 c. butter, softened
• 1 c. sugar
• 1 c. brown sugar
• 3 eggs
• 1/2 tsp. vanilla
• 1 15 oz. can pumpkin
• 1 c. fresh, chopped cranberries
• 1 c. chopped walnuts or pecans

Preparation

Preheat oven to 350. Combine dry ingredients and set aside. Cream butter and sugar. Add eggs, one at a time, mixing after each one. Add vanilla, pumpkin, and dry mixture about 1/2 c. at a time, alternating between pumpkin and dry mix until all is added. Stir in cranberries and nuts. Divide batter between two 8x4 1/2" greased and floured loaf pans and bake for 55-65 minutes.

Penzey’s Spices

Ingredients

• 8 oz. cream cheese
• 1 1/2 c. sugar
• 1 c. butter, softened
• 1 1/2 tsp. vanilla
• 4 eggs
• 2 1/4 c. flour, divided
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 2 1/2 c. fresh or thawed frozen cranberries
• 1/2 c. pecans, coarsely chopped
• 1/4-1/2 c. powdered sugar

Preparation

Preheat the oven to 350. Grease a 10-inch tube or large fluted tube pan and set aside. In a large mixing bowl, beat together the cream cheese, sugar, butter, and vanilla until well mixed. Beat in the eggs, one at a time. In a small bowl, sift together 2 cups of the flour, the baking powder, salt, cinnamon, and nutmeg. Add the dry ingredients to the batter, one third at a time, mixing well after each addition. In another small bowl, toss the cranberries and pecans with the remaining flour until well coated. Stir gently into the batter. Pour into the pan and bake at 350 for 55-65 minutes, until the cake is lightly browned. Do not over-bake. Let stand about 15 minutes before removing from the pan. Sift powdered sugar lightly over the warm cake.

Penzey’s Spices

Ingredients

• 3/4 cup sugar
• 1/2 cup brown sugar
• 1/2 cup butter or margarine, softened
• 1/3 cup milk
• 1 large egg
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground ginger
• 1/4 teaspoon baking soda
• 1 1/2 cups Fresh or Frozen Cranberries, coarsely chopped
• 1/2 cup chopped pecans
• 1/4 cup finely chopped crystallized ginger

Preparation

Heat oven to 375°F. Lightly grease cookie sheets.

Combine sugar, brown sugar and butter in large mixing bowl; beat on medium speed until well mixed. Add milk and egg; beat until smooth. Add flour, baking powder, ground ginger and baking soda; beat on low speed until well mixed. Gently stir in cranberries, pecans and crystallized ginger.

Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheet. Bake for 9 to 12 minutes or until edges are light golden brown. Immediately remove from cookie sheet; cool on wire rack.

Makes 3 1/2 dozen cookies.

Ocean Spray

Ingredients

• 1/2 cup packed dark brown sugar
• 1/4 cup sugar
• 1 stick butter, softened
• 1 large egg
• 1 tsp vanilla
• 3/4 cup flour
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp ground coriander
• 1/4 tsp cinnamon
• 1/4 tsp allspice
• 1/8 tsp mace
• 1/2 cup chopped pecans, lightly toasted
• 1/4 cup dried apricots, diced
• 1/4 cup dried cranberries
• 1 1/2 cup old-fashioned oatmeal

Preparation

Preheat oven to 350º. Cream together the sugars and butter. Add the egg and vanilla and mix well. In a small bowl, mix together the flour, baking soda, salt, and spices. Add the flour mixture to the butter mixture a bit at a time, mixing well after each addition. Mix together the pecans, apricots and cranberries in the bowl that used to hold the flour. Alternate adding the oatmeal and the fruit/nut mix to the batter, mixing well after each addition. Form walnut-sized balls of dough and place on ungreased cookie sheets. Flatten the cookies slightly with your hands. Bake for 6 minutes and the flip the cookie sheets from front to back and top to bottom if baking with two sheets at once. Bake and additional 6 minutes. Let cool on a tray. Keep the dough in the refrigerator between batches.

Penzeys