The cranberry & orange zest filling is the star of this pie, but the gingersnap crust plays a big role too! Gingersnap cookies are crushed up just like you’d make a graham cracker or chocolate cookie crust, plus a little molasses, and the zing of ginger really complements the fresh fruit flavor. This pie makes a great centerpiece for a holiday table or bundles up nicely to take to the neighbors!
I used to think I didn’t like cranberries because I didn’t like canned cranberry sauce, which is pretty much the equivalent of trying a burrito from Taco Bell and deciding you don’t like Mexican food. Turns out I just don’t like ribbed stacks of super-sweet gelatin, which is I’m pretty okay with. Fresh is always better!
In-season fresh cranberries are such a treat particularly because they aren’t super sugary. Cooking them creates a wonderfully sweet-tart filling that’s loaded with holiday flavor without being too heavy.
If you’re making this pie for a party, it would be extra-gorgeous topped with sugared cranberries or candied orange slices! You can dress it up or down however you like since the recipe is so simple to throw together.
This weekend puts us officially in the home stretch before Christmas! Do you have the house decorated, gifts wrapped, and menu planned? Or are you like me where you’re just winging it for another week and scrambling to come up with gift ideas? We’ll be eating well either way!
Fresh cranberry & orange zest filling is the best complement for gingersnap cookie crust, perfect for your holiday table or taking over to the neighbors!
- 4 1/2 cups fresh cranberries
- 1 cup brown sugar
- 1 orange juiced & zested
- 1 T. cornstarch
- 1/4 t. salt
- 2 cups gingersnap cookies about 40
- 2 T. brown sugar
- 2 T. molasses
- 2 T. melted butter
Preheat oven to 350°.
Combine cranberries, brown sugar, orange juice, orange zest, cornstarch, and salt in a large saucepan over medium heat.
Cook for 10-12 minutes, stirring often, until most of the cranberries have burst.
While cranberries are cooking, pulse gingersnap cookies in a food processor until ground into crumbs.
Fold brown sugar, molasses, and butter into the gingersnap crumbs and mix well.
Press crumbs firmly into the bottom and sides of a well-greased pie plate. Pour cranberry filling into the crust.
Bake at 350° for 30-40 minutes, until filling is bubbling and thickened.
Let cool on a wire rack for at least 30 minutes before slicing.
Substitute margarine for butter in the crust to make this vegan.