2 Delightful Festive Cranberry Recipes

First of all, cranberries are really pretty… look at them! All shiny and delicious looking.

Secondly, they taste just like Christmas. Which is why I have not one, but two lush cranberry recipes for you this Christmas. Whether you need canape inspiration or just a really festive looking dessert… this is the post for you. Let’s get stuck in.

A Cranberry Tart with Bells On

For the pie crust:

• 170g unsalted butter, plus more for greasing, at room temperature
• 170g sugar
• 1/2 teaspoon pure vanilla extract
• 22og plain flour
• pinch of salt

For the cranberry curd:

• 340g cranberries
• 120g sugar
•  Juice and peel (orange part only) of 1 orange
• 120g softened butter (1 stick)
• 2 eggs plus 2 egg yolks

To decorate: 2 branches rosemary and 8 fresh cranberries

Method:

For the crust:

1. Mix the butter and sugar together in the bowl of an electric mixer until they are combined.
2. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 25cm tart pan, making sure that the finished edge is flat. Chill until firm.
   Meanwhile, preheat the oven to 180 degrees C.
   Butter 1 side of a square of foil to fit inside the chilled tart and place it, buttered side down, on the pastry.
3. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.

For the curd:

1. Put cranberries, sugar and orange juice and peel in a saucepan over medium heat. Simmer until cranberries have popped and softened, about 10 minutes. Transfer to a food mill or medium mesh sieve and press cooking liquid into a bowl. Whisk the butter into the warm liquid.
2. Put eggs and egg yolks into a bowl and beat lightly. Slowly whisk a cup of warm cranberry liquid into the eggs to temper, then combine both and whisk together. Wipe out pot if necessary, return liquid to pot and cook over low heat until nearly bubbling and thickened, about 10 minutes. If using immediately, let cool to room temperature. If working ahead, cool to room temperature, cover with plastic wrap (press wrap against curd) and refrigerate. (Curd may be cooked up to 1 day ahead.)
3. Pour cooled cranberry curd into the cooled prebaked crust and smooth top with a spatula. Bake at 180 degrees C for 10 minutes to set curd. Cool on a rack. Decorate with rosemary and berries. Store at room temperature for up to 2 days.

Rosemary Cranberry Brie Puffs 

• 400g rolled Puff Pastry
• 1 egg yolk whisked in 1/3 cup water
• 150g Brie
• Cranberry sauce
• Fresh Rosemary leaves to decorate

Method:

1. Preheat the oven to 200 degrees C and line a baking tray with baking paper.
2. Unroll the pastry and brush with egg wash, then cut the pastry into approx 40 small rectangles. Place one rectangle on top of another and repeat with the rest of the pastry, so you have 20 or so ‘doubled up’ rectangles of pastry. Place on the prepared tray and bake for 10 minutes. Then take out of the oven.
3. Slice the Brie into small slices and place on top of the pastry puffs. Place back in the oven for 1-2 minutes to melt the brie.
4. Place the puffs on a plate and top each one with a small blob of cranberry sauce and a few fresh thyme leaves, then serve.