Roasted Spiced Cranberry Pie

 


Roasted Spiced Cranberry Pie

Ingredients

1 ¼ pounds fresh or frozen (unthawed) cranberries (about 6 cups)

1 ½ cups granulated sugar, divided

1 (5-inch) lemongrass stalk, bruised

1 tablespoon gochugaru

½ teaspoon kosher salt

1 cup unsweetened cranberry juice

3 ounces dried unsweetened mango slices, thinly sliced crosswise (about 3/4 cup)

¼ cup quick-cooking tapioca (such as Kraft Minute)

1 teaspoon grated lime zest plus 2 tablespoons fresh lime juice (from 1 lime)

2 teaspoons grated fresh ginger (from 1 [1-inch] piece peeled ginger)

1 (9-inch) prepared piecrust

Directions

Preheat oven to 425°F. Toss together cranberries, 1/2 cup sugar, lemongrass, gochugaru, and salt on a rimmed baking sheet. Spread in an even layer. Bake in preheated oven until cranberries just begin to burst and release juices, 15 to 20 minutes, stirring once after 10 minutes. Remove from oven. Remove and discard lemongrass.

Stir together cranberry juice, mango, tapioca, and remaining 1 cup sugar in a medium saucepan. Let stand 10 minutes. Bring to a boil over medium, stirring occasionally. Boil, stirring constantly, until mixture thickens and tapioca is softened, about 4 minutes. Remove from heat; stir in lime zest and lime juice, ginger, and roasted cranberries with any juices on baking sheet.

Transfer cranberry filling to a large bowl. Let cool, uncovered, stirring occasionally, 30 minutes. Spoon filling in an even layer in prepared piecrust. Chill, uncovered, until cold and set, at least 4 hours or up to 1 day (24 hours).

 

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