![]() Cook over moderately low heat, whisking constantly, until slightly thickened. Gradually whisk in eggs and egg yolks until combined. ![]() Return mixture to saucepan over medium heat and whisk in sugar. Let cool for 5 minutes, then add water and process until smooth. Transfer cranberry mixture to a food processor.Cook until cranberries split open and soften, about 6 minutes. For the cranberry curd, combine cranberries, orange juice, salt, and brown sugar in a medium saucepan over medium-high heat.It’s easy to see why this stunning cranberry pie is a holiday favorite! Print Refrigerate the pie until you’re ready to serve (meringue can be added 3 to 4 hours before serving). Repeat as you work your way around the pie.įor perfectly toasted meringue, use a kitchen blow torch to lightly torch the peaks and curls, rotating the pie as you work. Press your fingers against the meringue on the pie, and then pull away to form peaks and curls. To make the peaks, dip a clean hand into the bowl to coat your fingers with meringue. To shape the meringue into a mile-high topping, use a clean spatula to pile the Swiss meringue over the pie, reserving about a 1/2 cup of meringue in the bowl. Cool the pie completely on a wire rack and then refrigerate overnight, adding the Swiss meringue topping a few hours before serving. Spoon the cranberry curd into the walnut crust and bake until the curd is just set (about 10 minutes). Another make-ahead option is to bake the pie the day before your holiday gathering.
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