I ordered a Christmas book from Gooseberry patch filled with fun craft ideas and recipes. I realized that I love to make something new to try during the holidays (well, anytime really). So we all looked through and choose a few recipes we thought sounded good. We put them all in a jar and we are going to take out one a week through Christmas and decide if they are worth keeping.
I'll post the recipe and let you know how it turns out. I apologize in advance to all my health conscious readers. These are not diet recipes. They come straight from the cookbook to you, meaning all the good sugar and fat is left in there. I figure I should make these now, while I can eat what I like (knock on wood).
This week was Bar Harbor Cranberry Pie. Here's the recipe:
Frozen berries can also be used…no need to thaw before preparing this pretty pie.
2 c. cranberries
1 ½ c. sugar, divided
½ c. chopped pecans
2 eggs, beaten
1 c. all-purpose flour
½ c. butter, melted
¼ c. shortening, melted
Garnish: whipped cream and cinnamon (optional)
Lightly butter a 9” glass pie plate; spread cranberries over bottom. Sprinkle evenly with ½ cup sugar and pecans; set aside. In a separate bowl, add eggs and remaining one cup sugar; mix well. Blend in flour, butter and shortening; beat well after each addition. Pour over cranberries; bake at 325 degrees for 55 to 60 minutes. Garnish each serving with a dollop of whipped cream and a sprinkle of cinnamon, if desired. Serves 8.
It was really tasty. Cranberries are tart and even with the sugar it was still zippy. We served it with ice cream and even my non-fruit eater enjoyed it. The crust wasn't like pie crust, you just pour it on top. Super easy, and it felt very festive. I might make this for Thanksgiving.