Just when I thought it was safe to open an email... Wow!
I've been playing with a ganaché pie (double layer of ganaché and a layer of homemade caramel in between) and then I see this. We eat cranberries year-round. They're even good with hotdogs! But like this? Whooda thunk? Well, I need a pie for the early Thanksgiving we're having this weekend.
Recipe and from King Arthur Flour Co. (see Link below)
1 3/4 cups graham cracker crumbs
1/4 cup powdered sugar or glazing sugar
6 Tablespoons melted butter
*One cellophane-wrapped packet of graham crackers (11 whole crackers) will yield this amount of crumbs.
1 cup semisweet chocolate chips or chopped semisweet chocolate*
2/3 cup heavy cream (5 3/8 ounces)
3/4 cup diced walnuts or pecans
*Resist the urge to use bittersweet chocolate, with the acidic tang of the cranberries, it's just too much. You want a dark chocolate that's noticeably sweet; most chocolate chips will be fine. We prefer Peter's Burgundy chunks.
1 cup sugar
1/8 teaspoon salt
1 1/2 cups cranberry juice
1 cup dried cranberries
1 package fresh or frozen cranberries (12-ounce) a generous 3 cups
Preheat the oven to 375°F.
To make the crust:
Process the crackers, sugar, and melted butter in a food processor until crumbly and well combined.
Press into the bottom and up the sides of a 9" pie pan.
Bake the crust for about 7 to 8 minutes, until it's set, but not brown.
Remove from the oven and cool.
To make the filling:
Put the chips (or chopped chocolate) and cream in a microwave-safe container, and heat for about 90 seconds.
Remove from the microwave, and stir until the mixture becomes smooth and dark brown; you're simply making a basic ganache.
Spoon the hot ganache into the cooled crust, and sprinkle the nuts on top.
Refrigerate the pie for at least 1 hour, probably 2, until the ganache has firmed up.
While the pie is chilling, make the topping.
Bring the sugar, salt, and cranberry juice to a boil.
Stir in the dried cranberries, and simmer for about 5 minutes.
Add the fresh or frozen cranberries, and simmer, stirring occasionally, for 5 to 7 minutes, until some of the berries have burst.
Remove the cranberries from the heat, spoon into a bowl, and chill.
To finish assembling the pie:
Spoon 1 1/2 cups cranberry sauce atop the fudge/nut filling.
Chill until ready to serve.