Ingredients
Scale
- 12 ounces (340g) fresh cranberries
- ½ cup (120mL) fresh orange juice
- Zest of one orange
- 1 cup (200g) granulated sugar
- 2 large eggs
- 2 large egg yolks
- ¼ cup (57g) unsalted butter (softened to room temperature and cut into 4 slices)
- ⅛ teaspoon salt
- 1 and ½ cups (150g) crushed gingersnap cookies (about 25 cookies)
- ⅓ cup (67g) firmly packed light or dark brown sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 5 Tablespoons (71g) unsalted butter (melted)
Instructions
- Preheat the oven to 350°F (175°C). In a mixing bowl, combine crushed gingersnap cookies, brown sugar, cinnamon, and ground ginger. Mix in melted butter until well combined. Press into the bottom and sides of a tart pan and bake for 10 minutes until golden. Let cool.
- For the cranberry curd, combine fresh cranberries, orange juice, zest, and sugar in a saucepan over medium heat. Cook until cranberries burst (about 5-7 minutes). Blend until smooth.
- In another bowl, whisk eggs, yolks, softened butter, and salt. Gradually add the cranberry mixture while whisking.
- Pour the curd mixture into the cooled crust and bake for 20-25 minutes until set but slightly jiggly in the center. Cool completely before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 21g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg