There’s more to Thanksgiving than the turkey. It’s cranberry season too! And the folks at Squaremealroundtable.com are featuring a recipe collaboration that showcases all sorts of recipes using cranberries.
Here’s mine, a riff on pecan pie. Because of allergies I can’t cook with pecans, so over the years I’ve learn to develop recipes using substitutions. This pie, which is on my Thanksgiving menu, has cashews. And because cashews are sweeter than pecans, I wanted something tart for some balance.
I also added some dried figs because why not! I’ve also made this pie using dates. Cut up dried plums would work too.
After the recipe you can find a list of some of the other recipes people submitted.
Cranberry Pie with Dried Figs and Cashews
2/3 cup honey
1/3 cup sugar
3 large eggs
3 tablespoons melted coconut oil, butter or margarine
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup fresh cranberries
1 cup halved cashews
1/2 cup chopped dried figs or dates
1 unbaked 9-inch pie crust
Preheat the oven the 350 degrees. Combine the honey, sugar, eggs and coconut oil in a bowl and whisk the ingredients until well blended. Stir in the flour, cinnamon, salt and vanilla extract and blend in thoroughly. Stir in the cranberries, cashews and dates. Pour the mixture into the pie crust. Bake for about 45 minutes or until the top is richly brown and crunchy.
Makes one pie
Here are some of the other recipes:
LaLaLunchbox Cranberry Orzo Salad