Cran Cranberry Honey Fudge Pie Recipes

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HONEY CRAN-RASPBERRY PIE



Honey Cran-Raspberry Pie image

This cranberry raspberry pie is my son Michael's recipe. It was passed down to him when he got married in 2002. The pie is quite tart, but it pairs well with a favorite vanilla ice cream or a dollop of whipped cream. —Beverly Batty, Forest Lake, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 15

1 large egg
3 to 4 tablespoons ice water
1 tablespoon cider vinegar
2 cups all-purpose flour
3/4 teaspoon salt
1/2 cup butter-flavored shortening
1/4 cup lard
1-1/4 cups plus 2 tablespoons sugar, divided
5 tablespoons quick-cooking tapioca
3 cups fresh or frozen cranberries, halved
2-1/2 cups fresh or frozen unsweetened raspberries, thawed
1/3 cup honey
1 teaspoon almond extract
1/2 teaspoon ground cinnamon
Dairy-free vanilla ice cream, optional

Steps:

  • In a small bowl, whisk egg, 3 tablespoons ice water and vinegar until blended. In a large bowl, mix flour and salt; cut in shortening and lard until crumbly. Gradually add egg mixture, tossing with a fork, until dough holds together when pressed. If mixture is too dry, slowly add more ice water, a teaspoon at a time, just until mixture comes together., Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight., On a lightly floured surface, roll 1 portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust even with rim. Refrigerate 30 minutes. Meanwhile, preheat oven to 425°. In a large bowl, mix 1-1/4 cups sugar and tapioca. Add cranberries, raspberries, honey and almond extract; toss to coat evenly. Let stand 15 minutes., Pour filling into pie plate. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Combine cinnamon and remaining 2 tablespoons sugar; sprinkle over top. Place pie on a baking sheet; bake 10 minutes., Reduce oven setting to 350°. Bake until crust is golden brown and filling is bubbly, 35-40 minutes. Cool pie on a wire rack. If desired, serve with ice cream.

Nutrition Facts : Calories 532 calories, Fat 20g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 233mg sodium, Carbohydrate 86g carbohydrate (49g sugars, Fiber 5g fiber), Protein 5g protein.

SIMPLE AND EASY CRANBERRY PIE



Simple and Easy Cranberry Pie image

This is my aunt's recipe, and so yummy. I was blown away when I finally got the recipe and saw how easy it is. SO yummy with real whipped cream or vanilla ice cream, serve it warm

Provided by Jessica Costello

Categories     Pie

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 7

2 cups cranberries, rinsed with stems removed
1/2 cup sugar
1/2 cup chopped nuts
2 eggs
1 cup sugar
1 cup flour
1/2 cup butter or 1/2 cup margarine, melted

Steps:

  • Heat oven to 325°F.
  • Grease a 10-inch pie plate.
  • Spread cranberries over bottom of pie plate. Sprinkle with 1/2 cup sugar and nuts.
  • Beat eggs well. Add 1 cup sugar gradually and beat until thoroughly mixed. Add flour, melted butter to egg and sugar mixture. Beat well. Pour batter over the top of cranberries.
  • Bake for 1 hour.

Nutrition Facts : Calories 383.9, Fat 17.3, SaturatedFat 8.3, Cholesterol 83.4, Sodium 157.3, Carbohydrate 54.6, Fiber 2.3, Sugar 39, Protein 4.9

CHRISTMAS CRANBERRY FUDGE



Christmas Cranberry Fudge image

My grandma always made this at Christmas. Then my mom, and when I started baking, I also made this. It's easy and uses cranberry concentrate instead of the usual dried or fresh. It is now a family tradition with us and I hope you enjoy it as much as we do.

Provided by pressurecooker

Categories     Candy

Time 19m

Yield 1 LB., 8 serving(s)

Number Of Ingredients 7

1 (12 ounce) package white chocolate chips
1/2 teaspoon orange extract
7 ounces marshmallow cream
1/3 cup evaporated milk
1/3 cup frozen cranberry juice concentrate (or mix)
2 1/2 cups sugar
1/4 cup butter

Steps:

  • Butter or spray a 9x9 pan.
  • In a 3-4 quart bowl put the white chips, orange extract, and marshmallow cream; set aside.
  • In a medium size sauce pan put the milk, sugar and cranberry concentrate; stir. Bring this to a boil and cook to 235°F on candy thermometer (about 9 minutes).
  • When mixture reaches 235°F, take off the heat and add butter. Stir and mix it well, and then pour over the white chips, extract, and marshmallow cream. Stir this well till all the chips are melted.
  • Put into prepared pan.
  • Let it cool and then refrigerate till nice and firm.
  • Cut in squares.

CRANBERRY FUDGE



Cranberry Fudge image

This creamy, crunchy fudge is packed with walnuts and cranberries to satisfy all who try it. Though they may seem decadent, each little bite is filled with tons of fabulous, guilt-free flavor. -Delia Kennedy, Deer Park, Washington

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 1-1/3 pounds (81 pieces).

Number Of Ingredients 7

2 cups semisweet chocolate chips
1/4 cup light corn syrup
1/2 cup confectioners' sugar
1/4 cup reduced-fat evaporated milk
1 teaspoon vanilla extract
1 package (5 ounces) dried cranberries
1/3 cup chopped walnuts

Steps:

  • Line a 9-in. square pan with foil. Coat the foil with cooking spray; set aside., In a heavy saucepan, combine chocolate chips and corn syrup. Cook and stir over low heat until smooth. Remove from the heat. Stir in the confectioners' sugar, milk and vanilla. Beat with a wooden spoon until thickened and glossy, about 5 minutes. Stir in cranberries and walnuts. Spread into prepared pan; refrigerate until firm. , Using foil, lift fudge out of pan; discard foil. Cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 35 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.

HONEY-WINE-CRANBERRY TART



Honey-Wine-Cranberry Tart image

This extra-special pie fills a cookie crust with orange marmalade, walnuts, honey and cranberries. Topped with whipped cream, it's a flavor explosion!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 5h35m

Yield 8

Number Of Ingredients 12

1 3/4 cups Gold Medal™ all-purpose flour
3/4 cup butter or margarine, softened
1/2 cup powdered sugar
1/3 cup orange marmalade
1/2 cup coarsely chopped walnuts
1 envelope unflavored gelatin
1/4 cup cold water
1 cup dry white wine or apple juice
1/2 cup honey
3 cups fresh or frozen cranberries
Whipped cream, if desired
Orange peel curl, if desired

Steps:

  • Heat oven to 375°F. In medium bowl, mix all crust ingredients until dough forms. Press dough in bottom and 1 1/2 inches up side of ungreased 9-inch springform pan.
  • Bake 18 to 20 minutes or until crust is set and light brown. Cool 10 minutes. Spread marmalade on bottom of cooled crust. Sprinkle with walnuts.
  • In 3-quart saucepan, sprinkle gelatin on cold water. Let stand about 5 minutes or until gelatin is softened. Stir in wine, honey and cranberries. Heat to boiling, stirring occasionally; reduce heat slightly. Boil uncovered 5 minutes, stirring occasionally; remove from heat. Cool completely, about 30 minutes.
  • Pour cranberry mixture over walnuts in crust. Cover; refrigerate at least 4 hours until chilled. Run knife around side of pan to loosen tart; remove side of pan. Serve tart with whipped cream.

Nutrition Facts : Calories 455, Carbohydrate 62 g, Cholesterol 45 mg, Fiber 3 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 125 mg

BAR HARBOR CRANBERRY PIE



Bar Harbor Cranberry Pie image

A wonderful pie! The tartness of the cranberries evens out with the sweetness of the sugar! This also makes a beautiful presentation! Good for Thanksgiving and Christmas, along with any other time of the year because it is so simple to make!

Provided by Amy Nichole

Categories     Desserts     Pies     Fruit Pie Recipes     Cranberry Pie Recipes

Time 1h10m

Yield 8

Number Of Ingredients 7

2 cups cranberries
1 ½ cups white sugar, divided
½ cup chopped pecans
2 eggs, beaten
1 cup all-purpose flour
½ cup margarine, melted
¼ cup shortening, melted

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Butter a 9 inch glass pie plate.
  • Spread cranberries over the bottom of the buttered pie plate. Sprinkle 1/2 cup of sugar and pecans over the berries. In a medium bowl, mix together the eggs and remaining sugar until well blended. Stir in flour, margarine and shortening, beating well after each addition. Pour over the cranberries.
  • Bake for 1 hour in the preheated oven, until the filling is set, and the top is lightly browned.

Nutrition Facts : Calories 440.8 calories, Carbohydrate 54 g, Cholesterol 46.5 mg, Fat 24.4 g, Fiber 2.4 g, Protein 4.1 g, SaturatedFat 4.4 g, Sodium 149.8 mg, Sugar 39.1 g

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