We love the delicious tangy flavour they give to sweet and to savoury dishes, and the wonderful pop of colour they add to the table. It’s cranberry season again and stores are beginning to stock bags of these beautiful festive berries (to be accurate, they are known as false berries).Ĭranberries are incredibly versatile.
Let cool completely before serving.Enjoy cranberries in a variety of dishes for brunch, appetizers, dinner and in desserts. Let cool for 10 minutes on a wire rack, and then loosen the sides with a thin knife. Bake for 40 to 45 minutes until golden brown around the edges and on top.ġ1. Using a cookie cutter, cut the dough into shapes and scatter randomly atop the tart.ġ0. Roll out the remaining dough on a floured surface. Spread a thin layer of cranberry filling on top, leaving a 1-inch ring of dough exposed around the edge.ĩ. Reserve a third of the dough and press the remainder into the bottom of the pan. Grease and flour one 9-inch springform pan, and line the bottom with a parchment round.Ĩ. Remove the dough from the food processor, wrap with parchment paper, and chill for at least 1 hour.ħ. Pulse just until a dough begins to form.Ħ. Add the butter, egg yolk, lemon and orange zest, and almond extract to the flour mixture.
Pulse until the nuts are completely ground.ĥ. In a food processor, combine the hazelnuts, almonds, flour, sugar, salt, cinnamon, and cloves. Remove the vanilla bean pod before using.Ĥ. Remove from heat immediately and let cool to room temperature. Once the cranberries begin to thicken, stir, scraping the bottom of the pan, until the mix reaches a consistency of warm jam.ģ.
Let the cranberries boil, bubbling vigorously, for about 5 to 7 minutes without stirring. Over medium heat, bring the cranberries to a boil, stirring occasionally. Split the vanilla bean lengthwise, scrape the seeds into the cranberries, and add the vanilla bean shell.Ģ. Combine the cranberries, sugar, orange zest, and orange and lemon juices in a saucepan. I hope you all are having wonderful holidays, be it Hanukkah, Christmas, Kwanzaa, Winter Solstice, or Yay-no-work-or-school-for-a-couple-of-days-and-the-freeways-aren't-crowded-at-all Week! Happy Holidays!ġ. What did you all have for Christmas dessert/breakfast this year? The torte was so good that I made three of them, cutting large wedges as gifts to neighbors, friends, and family (and saving a fair portion for myself for breakfast this week! )). Because the cranberries are tarter, the torte isn't cloyingly sweet as it can sometimes be, and the contrast between the tart center and the sweeter, clove- and cinnamon-infused, nutty crust is such a perfect balance.
The idea for a cranberry filling inside a linzer torte, which typically has a raspberry jam center, came from a colleague of mine (thanks, Beth!), and I actually like this cranberry version much better than the original. Just a simple, almost-rustic cranberry clove linzer torte: tart, buttery, spicy, sweet, and cakey, with a side of chocolate red tea that I got from a visit to the Netherlands a few years ago. No usual holiday dessert insanity for me this year, either. This was partly a purposeful calm-down for me: while I usually revel in the holiday season, 2012 has been such a whirlwind that it felt good to just spend a day taking a deep breath, seeing close family and closer friends, and watching the rain pound down outside.
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