Available in the fall, fresh cranberries make a delicious and nutritious pie filling. More flavorful and wonderfully tart easy healthy recipes than the processed varieties, fresh cranberries are best when making this recipe for Boston Cranberry Pie healthy recipes, adapted from The Prudence Penny Regional Cookbook by Prudence Penny. A beautiful and sumptuous treat for the holiday season, cranberry pie is also ideal for Thanksgiving and Christmastime.
A small red fruit with a lot of antioxidant benefits, cranberries grow in North America. They are often sold in groceries frozen, canned, or dried, but are available fresh when they are in season. Fresh cranberries have a very strong flavor that does not require too much enhancements. In this recipe, cranberries are simply seasoned with sugar, salt, water, and butter and combined with raisins to make a delicious pie. Gently heating the cranberries releases their juices and allows their natural flavors to come out.
Ingredients: 2 tablespoons cornstarch, 1 cup granulated sugar, ¼ teaspoon salt, 1 ½ cups hot water, 1 cup seedless raisins, 2 cups cranberries, 1 tablespoon butter (melted), 2 uncooked pie crusts (1 cut into ½ in. strips)
Preheat the oven to 450 degrees F. In a double boiler, stir together the cornstarch with the sugar and salt. Bit by bit, add the hot water and cook until thickened, stirring constantly. Add the raisins, cranberries, and butter. Cook 5 minutes. Brush the uncooked pie crust with the butter. Spoon the cranberry filling into the pie crust. Lay the ½ in. strips of pie crust over the top of the filling, in a crisscross pattern. Bake for 20 minutes.
Before making cranberry pie, prepare the fresh cranberries by first placing them in a strainer or colander and put them under cold running water, rinsing the cranberries thoroughly yet gently. Sort out the berries and remove any soft, bruised, or shriveled berries and remove all the stems before cooking. After rinsing, gently shake the colander to remove excess water and pat the cranberries dry with a paper towel to get out all the moisture. Make sure not to overcook the cranberries or they will turn bitter and become too mushy. They should still have texture and firmness that pleasantly pops in the mouth.
If fresh berries are not available, you can also use dried cranberries, which you need to reconstitute by first soaking them in hot water and letting them stand for 15 to 20 minutes. If you are using frozen cranberries, you don’t need to defrost it and can cook it as directed in the recipe instructions.