Thanksgiving is one of my favorite holidays for many reasons. For one, I was born on Thanksgiving, so I kind of think of it as a second birthday (a celebration my parents really never got on board for). Secondly, it’s a day devoted to spending time with family and friends and reflecting on what we are truly thankful for. And, of course, it’s a day where we can wear our stretchy pants and eat all day long without guilt. I LOVE Thanksgiving!
I know some people dread the prep work and cooking, but I actually enjoy it. Since moving away from family, my *now* hubby and I have spent the last three years perfecting our own little Boston Thanksgiving dinner and testing new dishes to put on the “it’s a tradition, we have to make it” list. The main course is pretty solid, so dessert is really where I get to experiment.
One thing missing from our table is cranberry – anything. Walking through the grocery store right before Thanksgiving, cranberries are everywhere! On this year’s pre-Thanksgiving trip I decided to see what all the fuss was about and tossed a bag of fresh cranberries in the cart. I had no idea what I was going to make with them at that point, but was certainly up for the challenge.
I adore extra-tart treats, so this Nantucket Cranberry Citrus Pie definitely hit the spot for me. The crust, which is more cake-like than a traditional pie crust, will really stand out against any apple or pumpkin pie at the table. The addition of citrus zest compliments the cranberries and adds an unexpected pop of flavor. If you prefer sweeter-sweets, just add some whipped cream, ice cream, or honey to the top of the pie before you dig in. Just as the pilgrims would have wanted.
Nantucket Cranberry Citrus Pie
- 2 heaping cups fresh cranberries
- 3/4 cup pecans, chopped
- 3/4 tablespoon orange zest (I used the zest from one clementine)
- 1 and 2/3 cup sugar
- 1 cup flour
- 1 stick unsalted butter, melted + extra for greasing the pan
- 2 large eggs, lightly beaten
- 1 teaspoon pure almond extract
- 1/4 teaspoon salt
- 1 tablespoon sugar for sprinkling (optional)
Preheat oven to 350 degrees.
Generously butter a pie pan. Add whole cranberries to the bottom of the pan. Sprinkle chopped pecans over the cranberries, followed by 2/3 cup of sugar (it is going to seem like a ton of sugar, but the cranberries are very tart so sprinkle, sprinkle).
In a large mixing bowl, combine the flour, 1 cup sugar, orange zest, melted butter, eggs, almond extract, and salt. Stir gently to combine.
Pour the batter slowly and evenly over the surface of the cranberry, pecan, and sugar layer. Spread out gently if needed.
Bake for 45-50 minutes. 5 minutes before removing from the oven, sprinkle the surface with 1 tablespoon sugar for a little crunch (if desired).
Cut into wedges and serve with fresh whipped cream or a honey drizzle.
And there you have it, a quick, easy, and most importantly delicious cranberry dish for your fall table that isn’t shaped like a can. Enjoy!