12 oz. Mi-del gingersnaps, pulverized in food processor
2 Tbsp. Wholesome brown sugar
½ cup +2 Tbsp. Organic Valley unsalted butter, melted
1 stick (8 Tbsp.) Organic Valley unsalted butter, room temperature
1 cup Wholesome granulated sugar
Zest and juice from 1 organic orange
4 Vital Farms eggs + 1 egg yolk
1 tsp. Frontier Co-Op vanilla extract
Pinch of kosher salt
12 oz. organic cranberries, fresh or frozen (if frozen, thaw)
Preheat oven to 350.
In a large bowl, mix together your cookies and brown sugar. Pour in melted butter, stir to completely incorporate. You might have to add more butter. Once it is moist, pour into pie shell.
Using the back of a measuring cup, press down to make crust.
Bake for 8-10 minutes and let cool for 10 minutes.
To make the Cranberry Orange Curd; in the bowl of a stand mixer, cream your butter, granulated sugar, and zest from your orange until light and fluffy.
Add your eggs, one at a time, followed by the yolk. Thoroughly beat in each egg before adding another. Add in your orange juice and vanilla extract.
Pour the mixture into a 2 quart saucepan and add your cranberries. Cook over low heat until thickened, about 10 minutes, stirring constantly. It will thicken around 170 degrees.
Using an immersion blender blend the cranberries into the mixture.
Press through a fine mesh sieve to remove any bits of cranberry.
Pour cranberry orange curd into a cooled crust and smooth the top.
Decorate with melted white chocolate, sugared cranberries and rosemary if you like!
1 ¼ cup Organic orange juice
1 ¼ cup Wholesome granulated sugar
2 cups Fresh organic cranberries
4-6 sprigs Fresh rosemary
½ – ¾ cup Wholesome granulated sugar
Line 1-2 large baking sheets with parchment paper and set aside.
Combine orange juice and sugar in a small saucepan. Bring to a simmer and whisk until sugar is completely dissolved. Remove mixture from heat and stir in the cranberries. Cover and allow to stand for 10 minutes.
Strain the cranberries and rosemary from the syrup. Keep the syrup to add to cocktails and mocktails!
Allow the cranberries and rosemary to dry for about an hour.
Add about ½ C – ¾ C sugar to a plate.
Roll the cranberries and rosemary through the sugar.
They are now ready to use!