A pie that is really a cake adapted from a recipe by Laurie Colwin. It's scrumptious
and a little different approach to pie especially if you have lots of cranberries.
Nantucket Cranberry Pie / By Ree Drummond
Ing Butter, For Greasing 2 heaping cups Cranberries 3/4 c Pecans, Chopped 2/3 c Sugar cup ea Flour, Sugar
stick Unsalted Butter, melted 2 whole Eggs, Lightly Beaten tsp. Pure Almond Extract 1/4 tsp. Salt tbsp. Sugar For Sprinkling
PREP Generously butter a cake pan or pie pan. Add cranberries to the bottom. Sprinkle on chopped pecans, then 2/3 cup sugar.
Batter combine flour, cup sugar, melted butter, eggs, almond extract, and salt. Stir gently to combine. Pour batter slowly over the top in large "ribbons" in order to evenly cover the surface. Spread gently if necessary. Bake 350 deg 45-50 minutes. 5 minutes before removing from oven, sprinkle w/ tbl sugar for a little extra crunch.
SERVE in wedges with ice cream or freshly whipped cream.
I recently discovered a YouTube chef that I hadn’t encountered, before - Chef Jean-Pierre - and he’s a lot of fun and has very good ideas. He posted a recipe for Cranberry Sauce that looks very good. Since I’m the only one in my crew who likes this, I’m glad to hear that it’s freezable:
Cranberry Orange Sauce
2 cups Orange Juice
¼ cup Orange Liquor Curacao, Triple Sec or Grand Marnier
1 ½ cup Sugar
2 12-ounce bags Cranberries
1 or 2 dashes of Hot Sauce (optional - but he appears to use Sriracha)
Zest of an Orange
Salt & Pepper to taste
In a heavy saucepan simmer the cranberries, sugar, orange juice, cinnamon, hot sauce and cook for 45 to an hour or until the berries pop. Add the orange liquor and adjust seasoning with salt & pepper.
Be sure to smash the cranberries that have not yet popped.
http://www.youtube.com/watch?v=GtzpAv2OAa8
It reminds me somewhat of the one that Freeper Nopardons shared with us a couple of years ago:
http://freerepublic.com/focus/f-chat/3706449/posts