You may be surprised to learn that Cranberry Pie is another way to enjoy this seasonal fruit other than traditional sauce or relish we find on many holiday tables. If you enjoy a fresh sour cherry pie in the summer, you will love this pie made with cranberries. I use them fresh in season, and also freeze them so I can use them year round. Add a handful of chopped walnut meats to these bright red orbs of delightful tartness, and a bit of orange liqueur to the filling or in a small glass to pair with the pie when it is served.
- 1 qt (4 cups) cranberries, chopped (add some whole berries, too)
- 1-1/4 cups sugar
- 3 teaspoons cornstarch (there’s a lot of pectin in cranberries so very little thickener is needed)
- A small pinch of nutmeg
- A small pinch of salt
- 1 oz orange (liqueur optional)
- 1/2-1 cup chopped walnut meats (optional)
- 1 Tablespoon Kerrygold Irish Salted Butter
- 1 egg white
- 1 Art of the Pie double crust recipe or your crust recipe of choice.
- Put cranberries, sugar, cornstarch, nutmeg, salt, and optional walnuts and orange liqueur in a large bowl. Mix well with a spoon and set aside.
- Roll out bottom crust and place in pie plate and spoon cranberry filling into it. Dot top of filling with 1 tablespoon of Kerrygold Irish Butter broken into small pieces.
- Roll out remaining dough disk and carefully lay top crust over filling. Trim excess dough, crimp edges of pie and cut some vents in top crust.
- Separate egg white into a small bowl and fork beat with 1 tablespoon water. Brush crust with egg mixture and sprinkle with 1-2 teaspoons of sugar.
- Bake on the middle rack of the oven until crust is just golden, about 40 minutes at 375 degrees F. Depending on your oven, it may take a little more time!
Note: Use a food processor to chop the cranberries quickly. I chop 3 cups of the cranberries and add 1 cup whole for a filling with varied texture.
The noble salmon can sometimes be a bit (whisper it) dull. But if family mealtimes teach you anything, it’s resourcefulness. Add a smoky flavour on the BBQ before blowing their minds – and tastebuds – with this zingy chilli and garlic topper.
- 60g / 4 tbsp Dairygold
- 4 salmon fillets
- 2 cloves of garlic, crushed
- 1 large red chilli, halved, deseeded and finely chopped
- Small bunch parsley, chopped
Grill your salmon fillets on a barbecue or pan – about 2-4 minutes a side should do it.
Mix the chopped chilli, crushed garlic and Dairygold together in a bowl.
When well mixed, dollop on top of your still hot salmon.
Sprinkle a small amount of chopped parsley on top to serve. After all, it’s the little touches that make a difference…