I had this one saved in my calendar for November from months out, and it was a good call! Turns out cranberry and chocolate do work together, and as a convenient bonus you get some extra cranberry sauce you can throw on the table at your Thanksgiving dinner. The original recipe for this included making a crust that had a bit of orange juice in it, so click through to that if you want – I used a frozen gluten-free crust I already had, since I was sharing with a g-f person.
Ingredients:
- 1 baked 9″ pie crust
Chocolate Filling:
- 1 cup semisweet chocolate chips, or bars chopped into chunks (avoid dark chocolate – the cranberries need a tiny bit of sweetness)
- 2/3 cup heavy cream
Cranberry topping:
- 4 cups cranberries, fresh or frozen
- 1 1/4 cups granulated sugar
- 1/8 teaspoon table salt
- 1 cup cranberry juice, divided
- 2 teaspoons unflavored gelatin
Combine the chocolate chips and cream in a microwave-safe bowl and heat for 90 seconds. Stir until the mixture is completely smooth, then pour into the baked pie crust.
Refrigerate for 2 hours, or until firm.
Once the chocolate has had time to firm up, place the cranberries, sugar, salt, and 3/4 cup of the cranberry juice in a saucepan over medium heat.
Cook, stirring occasionally, until the berries begin to burst.
Meanwhile, sprinkle the gelatin over the remaining 1/4 cup of cranberry juice, stirring if needed to make sure no dry spots remain.
Once the cranberries have mostly burst, and the gelatin has been hydrated in it’s cranberry juice, add the gelatin mixture into the berry mixture, stirring until the gelatin is fully dissolved and mixed in.
Remove from the heat and pour into a bowl. Refrigerate, stirring every 10 minutes, until just lukewarm but not yet set, then pour about 1 1/2 cups worth into the pie shell.
The remaining gelatin mixture can be poured into a tupperware or just covered in the bowl.
Refrigerate the pie and leftover cranberry sauce for at least 4 hours, preferably overnight before serving.
Extra pie pan for sturdiness in transport!
Cranberry Fudge Pie
From King Arthur Baking Company.
Ingredients:
- 1 baked 9″ pie crust
Chocolate Filling:
- 1 cup semisweet chocolate chips, or bars chopped into chunks (avoid dark chocolate – the cranberries need a tiny bit of sweetness)
- 2/3 cup heavy cream
Cranberry topping:
- 4 cups cranberries, fresh or frozen
- 1 1/4 cups granulated sugar
- 1/8 teaspoon table salt
- 1 cup cranberry juice, divided
- 2 teaspoons unflavored gelatin
Combine the chocolate chips and cream in a microwave-safe bowl and heat for 90 seconds. Stir until the mixture is completely smooth, then pour into the baked pie crust. Refrigerate for 2 hours, or until firm.
Once the chocolate has had time to firm up, place the cranberries, sugar, salt, and 3/4 cup of the cranberry juice in a saucepan over medium heat. Cook, stirring occasionally, until the berries begin to burst. Meanwhile, sprinkle the gelatin over the remaining 1/4 cup of cranberry juice, stirring if needed to make sure no dry spots remain.
Once the cranberries have mostly burst, and the gelatin has been hydrated in it’s cranberry juice, add the gelatin mixture into the berry mixture, stirring until the gelatin is fully dissolved and mixed in, then remove from the heat and pour into a bowl. Refrigerate, stirring every 10 minutes, until just lukewarm but not yet set, then pour about 1 1/2 cups worth into the pie shell. The remaining gelatin mixture can be poured into a tupperware or just covered in the bowl. Refrigerate the pie and leftover cranberry sauce for at least 4 hours, preferably overnight before serving.
sparecake 