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.
Nutrition Facts : Calories 424 calorie, Fat 23 grams, SaturatedFat 11.5 grams, Carbohydrate 53 grams, Fiber 2 grams, Protein 2 grams
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
While everyone is enjoying a bountiful meal, this eye-catching tart can be baking to perfection in the oven. The pretty holiday dessert calls for very few ingredients, and it's a snap to assemble. -Jackie Zack, Riverside, Connecticut
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 255 calories, Fat 14g fat (8g saturated fat), Cholesterol 65mg cholesterol, Sodium 93mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 2g fiber), Protein 3g protein.
NANTUCKET CRANBERRY PIE
This recipe was given to me by a friend, and it is the best balance of sweet and tart I've tasted in a cranberry pie. It can be served with vanilla ice cream or yogurt.
Provided by Autum
Time 45m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 408.6 calories, Carbohydrate 47.1 g, Cholesterol 92.3 mg, Fat 23.6 g, Fiber 2.2 g, Protein 4.1 g, SaturatedFat 11.8 g, Sodium 20.6 mg, Sugar 32.6 g
NANTUCKET CRANBERRY TART
Make and share this Nantucket Cranberry Tart recipe from Food.com.
Provided by katie in the UP
Categories Tarts
Time 1h
Yield 12 serving(s)
Number Of Ingredients 8
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.
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