Then if you love cakes, you must try the rich and flavoursome gingerbread cake, or the totally indulgent cranberry Christmas cake with easy to follow instructions. How about combining cranberries with these succulent meatballs for a mouthwatering tangy sauce, and some finger-licking chicken wings in a cranberry pomegranate glaze. Try an easy cranberry sauce alongside roast turkey, or layered in sandwiches. Whether you need inspiration for brunch, appetizers, dinner or dessert, there’s something for everyone, even the pickiest eater! Step into the festive season with these delicious cranberry recipes. Line with parchment, leaving overhang on 2 long sides. Coat a 17-by-12-inch rimmed baking sheet with cooking spray. Filling can be stored in the refrigerator up to 1 week. (You should have 3 cups.) Let cool completely.
#Cranberry linzer tart full#
They are also incredibly nutrient rich, full of fibre and antioxidants, helping to fend off colds, lower the risk of urinary tract infections and decrease blood pressure. Pass through a fine sieve, pressing on solids discard solids. We love the delicious tangy flavour they give to sweet and to savoury dishes, and the wonderful pop of colour they add to the table. It’s cranberry season again and stores are beginning to stock bags of these beautiful festive berries (to be accurate, they are known as false berries).Ĭranberries are incredibly versatile. Fill tart shell, make lattice top, and bake as directed.Įach serving: About 205 calories, 3 g protein, 25 g carbohydrate, 10 g total fat (4 g saturated), 1 g fiber, 33 mg cholesterol, 140 mg sodium.Enjoy cranberries in a variety of dishes for brunch, appetizers, dinner and in desserts. Reduce heat to medium and cook, uncovered, stirring occasionally, 6 minutes, or until berries pop and mixture thickens slightly. Step 8 Cranberry-Raspberry Linzer Tart: Prepare tart shell as above but make cranberry-raspberry filling: In 1-quart saucepan, heat 1 cup cranberries, picked over, 1/4 cup packed light brown sugar, 1/4 cup cranberry juice cocktail, and a pinch of salt to boiling over medium-high heat.Sprinkle tart with confectioners' sugar, if desired. Step 7 Bake 35 to 40 minutes, until filling is hot and bubbly and crust is lightly browned.Make decorative edge with fork, if desired. With any remaining trimmings, make rope for tart shell and press around inside edge of tart. Trim ends of ropes even with edge of tart press ends to seal.
#Cranberry linzer tart how to#
Make lattice top (if you're not sure how to do this, pick up a copy of the Good Housekeeping Great Baking cookbook - available online and in stores now) with remaining 5 ropes. Place 5 ropes, about 1 1/2 inches apart, over filling do not seal ends. On lightly floured surface, with floured hands, roll each piece into an 8 1/2-inch-long rope.
Divide remaining dough into 10 equal pieces. Spread raspberry jam over bottom of tart shell to 1/4 inch from edge. Wrap tart shell and remaining dough in plastic wrap and refrigerate 30 minutes, or until firm. Step 5 With floured hands, press two-thirds of dough into bottom and up side of 9-inch tart pan with removable bottom (1/4 inch below edge of pan).
Add ground nut mixture, cinnamon, salt, baking powder, and remaining 1 cup flour beat just until combined. Step 4 Reduce speed to medium and beat in egg and vanilla until smooth, about 1 minute.Increase speed to medium-high beat until creamy, about 3 minutes, scraping bowl with rubber spatula. Step 3 In large bowl, with mixer at low speed, beat brown sugar and butter until blended.Step 2 In food processor with knife blade attached, or in blender, pulse nuts with 1/4 cup flour until nuts are finely ground.With hands, roll hazelnuts back and forth to remove most of skins. Place hazelnuts in 9" by 9" metal baking pan.
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