2 Cranberry Recipes To Help You Ring in The New Year December 28, 2016
Do you feel that? That’s your happy cooking dance bursting to get out. And what better time than New Year’s Eve to let it happen? Let the fun begin with these two sweet and savory cranberry recipes.
However much we love traditional cranberry sauce, it’s high time these scarlet berries made more than a once-a-year appearance in the kitchen, don’t you think? They’re in season from October through December, so if there’s ever been a time to get cooking with the tart, Vitamin-C-packed wonders, it’s now.
1. Cranberry Brie Bites
Five ingredients. 30 minutes. One unbeatable appetizer.
Warning: This recipe yields 20 bites, but we have a feeling one or two will mysteriously disappear while cooking, so we strongly advise making extra. You’ll thank us later.
- 14 Ounces Puff Pastry
- 1 Egg
- 5 Ounces Brie
- 5 Tablespoons Cranberry Jam
- Rosemary (for garnish)
- Preheat oven to 400ºF and line a baking sheet with parchment paper.
- Unroll puff pastry onto baking sheet.
- In a small bowl, whisk egg and brush over pastry dough.
- Cut pastry into 40 rectangles, then place one on top of another to create 20 doubled rectangles.
- Place sheet in oven and bake until dough is lightly golden brown, about 10 minutes.
- Meanwhile, slice Brie into small pieces and top each pastry rectangle.
- Place back in oven until cheese is slightly melted, 1-2 minutes.
- Add a small dollop of cranberry sauce to each pastry bite. Garnish with rosemary before serving.
2. Cranberry Curd Tart
Cranberries and orange are made for each other, and in this tart their flavors meld for a tad bit of tart, a pop of tang, and a whole lot of YUM.
For the crust:
- 1 1/2 Sticks Room Temperature Unsalted Butter
- 1/2 Cup Sugar
- 1/2 Teaspoon Vanilla Extract
- 1 3/4 Cups All-Purpose Flour
- Pinch of Salt
For the curd:
- 12 Ounces Fresh Cranberries
- 3/4 Cup Sugar
- Juice of 1 Orange
- 1 Stick (4 Ounces) Butter, Softened
- 2 Eggs + 2 Egg Yolks
- Rosemary Twigs
- Preheat oven to 350ºF.
- To make the crust, add butter and sugar in a large bowl. Whip with electronic mixer until just combined. Add vanilla extract.
- In a separate bowl, sift together flour and salt, then add to butter and sugar mixture.
- Mix on low until dough starts to form. Remove from bowl, place on lightly floured surface, and roll out into a flat disk. Press into 10-inch round shell.
- Prick bottom with a fork and place in freezer until firm, about 30 minutes.
- Place chilled crust in oven and bake until lightly brown, about 15 minutes. Set aside to cool.
- To make cranberry curd, combine cranberries, sugar, and orange juice in a large saucepan. Simmer over medium heat until berries have just popped and softened slightly, about 10 minutes.
- Filter mixture through a strainer into a bowl. Add butter and whisk until combined.
- Lightly beat egg and egg yolks in a separate bowl, then slowly pour in cranberry liquid. Whisk until combined.
- Return liquid to same pot and simmer until thickened, 10-12 minutes.
- Pour cooled curd into tart shell and bake until center is set, 10-12 minutes.
- Garnish with rosemary twigs and extra cranberries.
Do you know where in the US cranberries grow? Find out here.