Cranberry Orange Pie
The tartness of cranberries shines in this jewel-toned filling.
Serves: 8
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ShareIngredients (9)
- 1/2 cup granulated sugar
- 3/4 cup light brown sugar
- 1 tablespoon finely grated orange peel
- 3/4 cup orange juice
- 12 ounce cranberries, fresh or frozen (thawed)
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 4 tablespoon butter, cubed
- 1 (9-inch) refrigerated pie crust
Directions
- Preheat oven to 375°F.
- In a medium saucepan, combine sugars with orange peel and juice; bring to a boil over medium heat and boil 2 minutes. Reduce heat to medium-low, add cranberries and salt and cook, stirring until cranberries burst and sauce thickens, 8 to 10 minutes.
- Remove from heat, add vanilla and butter and stir until butter is melted. Let sauce cool slightly, 10 to 15 minutes. Place pie crust on a rimmed baking sheet.
- Pour filling into crust to within 1/4 inch of top rim. Bake 30 minutes. Place on wire rack and let cool 30 minutes.
An iconic concoction that marries the tangy freshness of cranberry and lime with the robust character of vodka and a whisper of sweet orange. This vibrant, pink-hued cocktail combines both tart and sweet flavors.
Ingredients (8)
- 1.5 oz. Smirnoff No. 21 Vodka
- 0.75 oz. Cointreau
- 1.75 oz. Cranberry Juice
- 0.75 oz. Lime
- 0.5 oz. Sugar Syrup
- Orange Twist to garnish
- Ice
- <i>*Approximate serving size is 1.25 servings. Please enjoy responsibly. </i>
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