What could be a appropriate in season fruit to cook with for the love bloghop this November than cranberries. They bring up memories of holidays to come and huge feasts to enjoy. My mom always made her own cranberry sauce. I can’t stand the canned stuff.
So tart on its own when you bite into a fresh cranberry. You feel the tartness creep into your ear canal. Add a little sugar and it is a whole new taste. Did you know that cranberries are now part of the growing list of Superfruits due to their nutrient contents and antioxidant qualities? 95% percent of crops go to juice making so only 5% make it to other uses like fresh packaged bags or dried fruits.
Psssst, don’t forget there are only 2 days left to enter the An Edible Mosaic Coobook Contest
The idea of this recipe came from the blog The Dogs Eat the Crumbs, the recipe being part of the Tuesdays with Dorie group. A more traditional cranberry tart usually has walnuts in it, perhaps some cinnamon. What really attracted me to this version was the lime and ginger. The recipe suggested raspberry jam but I used some fig jam I have made a little while back. The flavor was so wonderful and complex, I really loved this filling.
I do want to point out your galette will not turn out burnt a bit like mine. My oven sometimes conks out and refuses to get hot enough…I had to do most of the baking in a toaster oven.
15 minPrep Time
50 minCook Time
1 hr, 5 Total Time
- puff pastry
- 1 8 oz package fresh cranberries
- 2 apples
- 1 cups sugar
- zest and juice from one lime
- 1.5 in chopped fresh ginger
- 2 1/2 tablespoons cornstarch
- 1/4 cup fig jam
- Roll out puff pastry into a large circle...say size of a pie plate plus 3 inches around.
- In a large bowl mix all the ingredients together very well.
- Pour topping in the middle of the puff pastry and fold edge over the topping, giving it a rustic pie look.
- Bake in a preheated oven at 375 degree for 20 minutes, reduce heat to 325 degrees and bake for 30 minutes more, until the crust is well-browned and the filling has cooked down and is bubbly.
Cranberry cultivation is pretty much done only in the North East of the US and most of Canada. I thought I would show you a pic from Wikipedia of a cranberry harvest. It is a pretty impressive site. I did find out from the article thought that during the growing process the beds are not flooded. They are only flooded when it is time for harvest as it facilitates the process.
Please join in on the #cranberrylove fun by linking up any cranberry recipe from the month of November 2012. Don’t forget to link back to this post,so that your readers know to come stop by the #cranberrylove event! The twitter hashtag is #cranberrylove 🙂
My fellow co-hosts are…
Deanna @ Teaspoon of Spice @tspbasil
Kimberly @ Badger Girl Learns to Cook @bdgergrl
Evelyne @ Cheap Ethic Eatz @cethniceatz
EA @ Spicy RD @thespicyrd
T.R. @ No One Likes Crumbley Cookies @TRCrumbley
Shulie @ Food Wanderings @foodwanderings