In honor of seasonal cooking, today I’m honored to share a guest post from the talented Laura over at LB’s Good Spoon. I can’t wait to try this recipe myself. Enjoy!
Although I’m big on all things pumpkin, cranberries need to get their praise this season as well. They’re loaded with vitamins and known by some to help our waistlines. Cranberry juice that isn’t loaded with sugar is nice and tart and can be a fun treat this holiday season when enjoyed with sparkling water. You could also put some cranberries into your ice-cube tray before freezing for added color to your water at Thanksgiving.
Then again, you could also eat them in tart form. This recipe hails from Cooking Light and is easy and delicious. It’s great for those casual get togethers with friends and can easily be consumed any time of the day. It’s a recipe you’re sure to enjoy and thanks to the benefits of cranberries you can consider making and consuming this tart for your health. It’s all about balance, right?!
Cranberry Orange Tart:
1/3 c. orange juice
2 1/2 T cornstarch
1 c. sugar
1/4 c. orange marmalade
2 T chopped walnuts
1 T grated orange rind
1 12 ounce bag cranberries
1 prepared pie crust (I like Trader Joe’s)
Combine juice and cornstarch then add the rest. Pour into a tart pan. Bake at 425 degrees for 20 minutes then turn down to 350 degrees and bake for another 35 minutes.