This recipe features a wonderful melding of two holiday favorites.
Makes 8 servings
Ingredients:
½ c. sugar
1 tbsp. arrowroot powder or cornstarch
6 tbsp. cold water, divided
2 c. fresh or frozen cranberries
1 t. ground cardamom or cinnamon
1 9-inch frozen pie shell, prebaked according to package directions
1 tbsp. unflavored gelatin
1 ¾ c. eggnog
1 t. vanilla extract
¾ c. heavy whipping cream
¼ t. ground nutmeg
Directions:
In a large saucepan, whisk together the sugar, arrowroot powder or cornstarch and 2 tbsp. of water until thoroughly combined. Stir in cranberries and cardamom or cinnamon. Cook over medium heat for 5 minutes or until thickened, stirring occasionally. Set aside to cool for 15 minutes. Pour mixture into pre-baked pie shell; set aside.
In a small saucepan, sprinkle gelatin over remaining tablespoons of water and allow mixture to stand for 5 minutes. Cook and stir over low heat until gelatin is completely dissolved. Stir in eggnog and extract. Set the pot on a potholder or folded kitchen towel in the refrigerator, and chill for 15 minutes, or until slightly thickened, stirring occasionally.
Meanwhile, in a medium bowl with a hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment, whip cream until soft peaks form. Fold the whipped cream into the eggnog mixture until thoroughly combined. Spread the mixture over the cranberry layer in the pie shell. Refrigerate for 2 hours or until set. Garnish with nutmeg prior to serving.
Store leftovers in a tightly covered dish in the refrigerator up to three days.
Recipe and image by Michelle McGrath, McGrath PR | Media Relations, mcgrathpr.com, on behalf of Massachusetts Cranberries, one of the oldest farmers’ organizations in the U.S., established as Cape Cod Cranberry Growers’ Association in 1888.
