Ingredients
Scale
- 12 ounces fresh cranberries
- ½ cup fresh orange juice
- Zest of one orange
- 1 cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- ¼ cup unsalted butter (softened)
- 1 and ½ cups crushed gingersnap cookies
- ⅓ cup brown sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
Instructions
- Preheat your oven to 350°F (175°C).
- For the gingersnap crust, mix crushed cookies, brown sugar, cinnamon, and ginger in a bowl. Stir in melted butter until well combined. Press into a tart pan and bake for 10 minutes until golden.
- To make the cranberry curd, combine cranberries, orange juice, and sugar in a saucepan over medium heat until cranberries burst. Strain to remove skins.
- Whisk together eggs, yolks, butter, and salt; gradually add the cranberry mixture while whisking. Cook until thickened.
- Pour the cranberry curd into the cooled crust. Allow to cool at room temperature before refrigerating for at least four hours or overnight.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 320
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg