Cranberry Curd Pie with Gingersnap-Walnut Crust

Makes one 9-inch pie

Recipe from theviewfromgreatisland.com

Husband-Tested in Alice’s Kitchen

This unusual pie is downright delicious!  The sweet crumbly gingersnap crust is the perfect foil for the sweet-tart cranberry filling.  (Its tartness reminded me of the tartness of a lemon merengue pie.)  Serve each slice with a dollop of sweetened whipped cream.  What a perfect dessert for a special occasion where the color red is in order or cranberries are called for.  (Valentine’s Day or Thanksgiving, perhaps?)

Crust

5 ounces gingersnaps

1 cup walnuts

3 Tablespoons brown sugar

4 Tablespoons unsalted butter, melted

Filling

12-ounce bag of fresh cranberries (frozen berries can be used, thawed)

1 ½ cups sugar, divided

¼ cup water

3 large eggs

2 large egg yolks

Pinch of salt

½ cup fresh lemon juice

4 Tablespoons unsalted butter, room temperature and cut into small pieces

Garnish (optional)

A few sugared cranberries (Reserve a few cranberries, coat them in a bit of egg white and then roll them in sugar and allow them to dry before using.)

Fresh thyme sprigs or mint leaves

Instructions

Preheat oven to 350F.  Put the gingersnaps in a food processor and process until they are fine crumbs.  (This should equal a heaping cup.)  Add the walnuts and sugar to the processor.  Process until everything is finely ground.  Add the melted butter and process briefly to combine.

Pat the crust into a 9-inch pie plate and up the sides.  (See photo.) Bake for 10-12 minutes.  Set aside to cool.

Use a measuring cup to press the crust into the pie plate.

Put the cranberries, 1 cup of the sugar and ¼ cup water in a saucepan and bring to a simmer.  Simmer, uncovered, for about 15 minutes until the cranberries pop and the mixture is thick.  Let cool slightly and then puree until completely smooth.  Whisk the puree, the eggs, the yolks, the lemon juice and ½ cup sugar and then set over medium heat. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10 minutes. (See photo.) 

The thickened curd should coat the back of a spoon.  

Use a finger and draw a clear trail through the curd to test.

Push the curd through a mesh strainer, using the back of a spoon to get it all through.  Let the curd cool for a few minutes.  Drop the room temperature butter in, bit by bit, while you stir to melt it.  Pour the curd into the pie crust and smooth out evenly.  Chill the pie until it is firm, about 2 hours.  Decorate with the sugared cranberries and herb sprigs, if desired.

Cranberry Swirl Cheesecake Squares

9 Servings

Recipe from Skinnytaste.com

Husband-Tested in Alice’s Kitchen

These are quite yummy and would be a perfect make-ahead treat for any holiday where a bit of red is called for.  They are best eaten with a fork because they are quite gooey.  They are just a bit sweet with a nice tang from the cranberries.

Cranberry Sauce:

¾ cup fresh cranberries

¼ cup sugar

¼ cup water

½ teaspoon fresh orange zest

Crust:

3 oz. gingersnap crumbs

1 oz. pecans, crushed (I used a mixture of nuts; almonds, macadamia, cashews and pecans.)

1 ½ Tablespoons light butter, melted (I used unsalted organic butter.)

Cheesecake:

8 oz. 1/3 less fat cream cheese (I used regular cream cheese.)

¼ cup sugar

½ teaspoon vanilla

6 oz. nonfat Greek yogurt (Chobani) (I used a mixture of nonfat Greek yogurt and sour cream because I was trying to clean out my fridge J)

2 large egg whites

2 Tablespoons fresh lemon juice (I just used 2 Tablespoons of juice from the orange I zested for this recipe.)

1 Tablespoon flour

Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line an 8x8-inch baking pan with parchment paper, leaving a 2-inch overhang on all sides. (Do not skip this step because it’ll make the bars much easier to remove from the pan.)

Begin by preparing the cranberry sauce.  Combine the cranberries, sugar, water, and orange zest in a small saucepan.  Cook together until the cranberries begin to burst and the mixture turns syrupy, about 6-7 minutes.  Remove from the heat; allow it to cool as you prepare the remaining ingredients.

Combine the gingersnap crumbs, crushed nuts, and light butter in a small bowl.  Stir together to moisten the crumbs, and then pour into the prepared baking pan.  Spread in an even layer, using the bottom of a drinking glass or measuring cup to help ensure that the crust is even. (It will be a thin crust.)

In a medium bowl, beat the cream cheese, sugar, and vanilla extract with an electric mixer until smooth.  Add in the Greek yogurt, egg whites, citrus juice, and flour, mixing until just combined.  Pour the cheesecake mixture into the pan, over the crust, and smooth with a spatula.

Add the cooled cranberry mixture to a food processor, and puree until smooth.  If the mixture is too thick, add ½ Tablespoon water.  Use a spoon to drop the cranberry sauce over the cheesecake, and then swirl the cranberry sauce with a butter knife.

Bake the cheesecake in the preheated oven for 25 minutes.  Allow the cheesecake to cool to room temperature, and place in the fridge for several hours to get well chilled.  Once chilled, cut into squares and serve.

Nutritional Information for 1 Cheesecake Square: Calories: 197 • Fat: 10 g • Protein: 6 g • Carb: 22 g • Fiber: 1 g • Sugar: 14 g • Sodium: 101 mg • Cholesterol: 0 mg