The popular author shares her Christmas twist on a classic treat.
Posted in , Nov 8, 2012
This cranberry-based dessert has the look and flavor of Christmas.
|2 ½ c. fresh or frozen cranberries||12 Tbsp. (1 ½ sticks) unsalted butter, melted|
|¾ c. chopped walnuts||¼ tsp. almond extract|
|½ c. plus ¾ c. granulated sugar||1 c. all-purpose flour|
|2 large eggs||Pinch of salt|
1. Preheat oven to 350°F.
2. In a 9-inch pie pan combine cranberries, walnuts and ½ cup of sugar; toss until coated.
3. In a medium bowl, whisk eggs, melted butter, remaining sugar and almond extract until blended. Fold in flour and salt until combined.
4. Pour the batter over the cranberry mixture. Bake for 40 minutes, until crust is golden and fruit bubbles.
5. Transfer to a wire rack to cool.
Nutritional Information: Calories: 390; Fat: 25g; Cholestrol: 95mg; Sodium: 200mg; Total Carbohydrates: 39g; Dietary Fiber: 3g; Sugars: 24g; Protein: 5g.
Reprinted from the book Debbie Macomber's Christmas Cookbook by Debbie Macomber. Copyright © 2011 by Debbie Macomber. Photographs copyright © by Andy Ryan. Published by Harlequin Nonfiction, a division of Harlequin Enterprises Ltd.