Nantucket Cranberry Sauce Recipes

NANTUCKET CRANBERRY PIE

Steps:

• For the Filling: Preheat the oven to 350 degrees F.
• Place the cranberries in a buttered, 10-inch pie plate. Toss the sugar and walnuts over the berries.
• For the Topping: Cream the eggs and the butter with the sugar. Add the flour and almond extract to the mixture, lightly tossing with a fork.
• Pour the topping over the cranberry mixture and bake for 35 to 40 minutes. Serve warm with whipped cream.

NANTUCKET CRANBERRY SAUCE

Steps:

• Combine first six ingredients in heavy large saucepan and stir over medium heat until sugar dissolves. Reduce heat to low. Mix in berries. Simmer until cranberries begin to burst, about 10 minutes. Increase heat to high and boil until mixture is reduced to 1 1/4 cups, stirring occasionally about 15 minutes. Serve at room temperature.

NANTUCKET CRANBERRY TART

Steps:

• In a small bowl, combine the cranberries, 1/2 cup sugar and almonds. Transfer to a greased 11-in. fluted tart pan with a removable bottom. Place on a baking sheet., In a small bowl, beat the eggs, butter, extract and remaining sugar. Beat in flour just until moistened (batter will be thick). Spread evenly over berries. , Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Dust with confectioners' sugar. Refrigerate leftovers.

NANTUCKET CRANBERRY PIE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Spray an 8-inch deep dish pie pan with cooking spray. Pour cranberries, pecans, and 1/2 cup sugar into the pie pan.
• Combine flour, remaining 3/4 cup sugar, melted butter, eggs, and almond extract in a bowl. Mix with an electric beater until creamy and white in color. Pour over cranberry mixture in the pie pan.
• Bake in the preheated oven until slightly crusty on the edges, lightly set in the middle, and light golden in color, about 35 minutes. Don't overbake; you do not want to dry it out to a cake-like consistency.

NANTUCKET CRANBERRY TART

Steps:

• In a small bowl, combine the cranberries, 1/2 cup surgar and almonds.
• Transfer to a greased 11 inch fluted tart pan with a removable bottom.
• Place on baking sheet.
• In a small mixing bowl, beat the eggs, butter, extract and remaining sugar.
• Beat in flour just until moistened (batter will be thick!).
• Spread evenly over berries.
• Bake at 325 degrees for 40 to 45 minutes or until a toothpick inserted near the center comes out clean.
• Cool on wire rack.
• Dust with confectioners sugar.
• Refrigerate leftovers.