Honey Wine Cranberry Tart Recipes

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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

CRANBERRY SWEETHEART TART



Cranberry Sweetheart Tart image

Provided by Geoffrey Zakarian

Categories     beverage

Time 20m

Yield 1 drink

Number Of Ingredients 8

2 ounces Brachetto wine
1 ounce VSOP cognac
1 ounce cherry liqueur
1 ounce unsweetened cranberry juice
2 Brandy-Soaked Cranberries, recipe follows, for garnish
1 cup dried cranberries
1/2 cup cognac
1/4 cup honey

Steps:

  • Add the Brachetto, cognac, cherry liqueur and cranberry juice to a cocktail shaker with ice, shake and strain into a glass. Float the Brandy-Soaked Cranberries on top.
  • Add the cranberries, cognac and honey to a pot, bring to a simmer and simmer for about 5 minutes. Let cool.

CRANBERRY RED WINE RELISH



Cranberry Red Wine Relish image

This is a tasty and colorful relish for cranberries. I make up a batch of a dozen jars around Christmas for friends and neighbors.

Provided by Jansen

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes     Cranberry Relish Recipes

Time 45m

Yield 24

Number Of Ingredients 5

1 ½ cups white sugar
1 cup dry red wine
1 (12 ounce) package fresh cranberries, rinsed and sorted
1 cinnamon stick
2 tablespoons orange zest, cut into slivers

Steps:

  • Combine sugar with red wine in a medium saucepan, and bring to a boil over medium heat. Add the cranberries, cinnamon stick and orange peel. Bring the mixture back to a boil, reduce heat, and simmer, stirring often, for 10 to 15 minutes, until most of the cranberries have burst.
  • Remove from heat, allow relish to cool slightly, and spoon into sterilized glass jelly jars with tight-fitting lids. Store in refrigerator.

Nutrition Facts : Calories 63.8 calories, Carbohydrate 14.7 g, Fiber 0.7 g, Protein 0.1 g, Sodium 0.7 mg, Sugar 13.1 g

RED WINE CRANBERRY SAUCE WITH HONEY



Red Wine Cranberry Sauce With Honey image

What does a chef in Napa Valley do to jazz up her cranberry sauce? Add wine, of course. This recipe was inspired by Cindy Pawlcyn, the Napa Valley chef and cookbook author, and includes smashed fresh ginger for extra verve. It's more tart than most cranberry sauce recipes, so if you like yours sweeter, feel free to add more sugar or a little more honey.

Provided by Melissa Clark

Categories     condiments, sauces and gravies, side dish

Time 40m

Yield 10 to 12 servings

Number Of Ingredients 7

2 (12-ounce) packages fresh cranberries (6 cups)
1 3/4 cups dark brown sugar
1 cup dry red wine
3 tablespoons honey
4 (1/4-inch-thick) slices fresh gingerroot, smashed
Pinch of kosher salt
1/2 teaspoon black pepper

Steps:

  • In a medium pot over medium heat, combine the cranberries, sugar, red wine, 1/2 cup water, honey, ginger and salt. Simmer gently until most of the cranberries have popped and the sauce is thick and syrupy, 20 to 30 minutes. Stir in the black pepper. Chill thoroughly before serving.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 0 grams, Carbohydrate 32 grams, Fat 0 grams, Fiber 3 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 18 milligrams, Sugar 27 grams

CRANBERRY HONEY BUTTER



Cranberry Honey Butter image

If you are traveling to a friend's or loved one's for the holidays, bring them something even better than a bottle of wine-this easy to whip up treat! -Arisa Cupp, Sherwood, Oregon

Provided by Taste of Home

Time 10m

Yield 24 servings.

Number Of Ingredients 5

1 cup butter, softened
1/3 cup finely chopped dried cranberries
1/4 cup honey
2 teaspoons grated orange zest
1/8 teaspoon kosher salt

Steps:

  • In a small bowl, beat all ingredients until blended. Store in an airtight container in the refrigerator up to 2 weeks or freeze up to 3 months.

Nutrition Facts : Calories 75 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 71mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.

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.

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