Served after dinner, these biscotti are delicious dipped in espresso, port, or rum.
2 cups all-purpose flour
¼ cup unsweetened cocoa powder
2 teaspoons baking powder
¼ teaspoon salt
¼ teaspoon ground cinnamon
1 cup dried cranberries
½ cup sliced almonds (optional)
3 eggs
1 cup sugar
1 teaspoon vanilla extract
8 ounces semisweet chocolate, chopped
Preheat the oven to 350°F. Lightly grease a baking sheet or line it with parchment paper.
In a large bowl, combine the flour, cocoa, baking powder, salt, and cinnamon. Stir well to blend. Stir in the cranberries and almonds. In another bowl, combine the eggs, sugar, and vanilla. Whisk until blended. Gradually stir in the dry ingredients until well blended. On a generously floured work surface, knead the dough with floured hands 4 or 5 times. Shape the dough into a flattened log about 12 inches long and 4 inches wide. Place on the prepared pan and bake for 30 minutes, or until firm to the touch. Remove from the oven and let cool to the touch on a wire rack. Transfer to a cutting board. Using a serrated knife, cut the loaf into ¼-inch-thick slices. Reduce the oven temperature to 300°F. Return the slices to the pan and bake for 10 minutes on each side, or until lightly crisped. Remove from the oven and let cool completely on wire racks.
Line a baking sheet with parchment paper. In a double boiler over barely simmering water, melt the chocolate. Stir until smooth. Dip each cookie halfway into the chocolate and place on the prepared pan. Refrigerate until the chocolate hardens, about 30 minutes.
Store in an airtight container in a cool, dry place for up to 1 week.
Makes 26 biscotti
The mango’s sweetness balances the sharp cranberry flavor, while the mascarpone gives the dessert depth and richness.
1 ¼ cups all-purpose flour
¼ teaspoon salt
1 tablespoon sugar
½ cup (1 stick) unsalted butter, cut into small pieces
4 tablespoons water
1 cup fresh or frozen cranberries
¼ cup water
1 ½ cups sugar
4 eggs
8 ounces mascarpone cheese, at room temperature
½ cup mango juice or purée
Whipped cream, for serving
To make the dough, combine the flour, salt, and sugar in a food processor. Add the butter and process until the mixture resembles coarse meal. With the machine running, add the water 1 tablespoon at a time; the dough will pull away from the sides of the processor.
On a lightly floured work surface, form the dough into a ball. Flatten into a disk, cover in plastic wrap, and refrigerate for 30 minutes.
To make the filling, combine the cranberries, water, and ½ of the cup sugar in small saucepan. Bring to a boil, reduce the heat to mediumhigh, and cook, stirring occasionally, for 15 minutes, or until thickened. Remove from the heat and let cool completely.
In a large bowl, combine the remaining 1 cup sugar, the eggs, mascarpone, and mango juice. Stir until smooth. Force the mixture through a sieve into another large bowl, using the back of a large spoon. Stir in the cranberry mixture until well blended.
Preheat the oven to 350°F.
On a floured work surface, roll out the dough ¼-inch thick. Lay the dough in a 9-inch tart pan, allowing the sides to rise ¼ inch above the rim. Prick a few holes in the dough and line with parchment paper. Fill with rice and bake for 15 minutes, or until set. Remove the paper and rice. Pour the filling into the tart shell and bake 30 to 35 minutes, or until the filling is just set. Let cool, then refrigerate the tart until firm, at least 1 hour. Serve with fresh whipped cream.
Serves 8
Cranberries add color and a sweet-tart flavor to that American favorite, apple pie.
2 ¼ cups all-purpose flour
½ teaspoon salt
1 tablespoon sugar
½ cup (1 stick) unsalted butter, cut into small pieces
⅓ cup vegetable shortening
6 tablespoons ice water
2 ½ cups cranberries, coarsely chopped
5 large Granny Smith apples, peeled, cored, and thinly sliced
2 cups sugar
¼ cup apple cider
½ teaspoon vanilla extract
3 tablespoons all-purpose flour
1 egg beaten with 1 tablespoon milk
To make the pastry, combine the flour, salt, and sugar in a food processor. Pulse to blend. Add the butter and shortening and pulse until the mixture resembles coarse meal. Add the ice water 1 tablespoon at a time, pulsing to incorporate. Continue until the dough begins to pull together. On a lightly floured surface, form the dough into a ball. Divide in half and form into 2 disks. Wrap in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 350°F. To make the filling, combine the cranberries, apples, sugar, apple cider, vanilla, and flour in a large bowl. Stir to blend. On a lightly floured surface, roll out one disk of dough ⅛ inch thick. Fit the dough into a 9-inch deep dish pie plate, allowing the excess to hang over the edge. Spoon in the filling, including any juice. Roll out the second disk of dough ⅛ inch thick. Cover the pie with top crust. Trim the edges, crimp, and pierce the top with a knife to make vents. Brush the egg mixture over the top crust.
Bake for 1 hour, or until the pastry is nicely browned and the juices are boiling through the vents. Let cool on a wire rack 30 minutes before serving.
Serves 8
Nearly any fruit can be used in a turnover—it’s a versatile dessert. With the perfect balance of sweet and a hint of sour, these turnovers are proof that cranberries needn’t be just a holiday side dish.
4 cups fresh or frozen cranberries
¼ cup cranberry juice or water
1 cup sugar, plus additional for sprinkling
½ teaspoon vanilla extract
1 tablespoon cornstarch mixed with 2 tablespoons water
2 sheets thawed frozen puff pastry
1 egg, beaten lightly
Vanilla ice cream or whipped cream, for serving
In a large saucepan, combine the cranberries, juice, 1 cup of the sugar, and the vanilla. Cook, stirring occasionally, over medium heat for 15 minutes, or until thickened. Increase the heat to medium-high. Stir in the cornstarch mixture and cook for 1 minute, stirring. Remove from the heat and let cool completely. (For faster cooling, set the pan in an ice bath.)
Preheat the oven to 400°F. Line a baking sheet with parchment paper. On a lightly floured work surface, roll the pastry out ⅛ inch thick. Cut each sheet into 4 squares. Working with one pastry square at a time, brush the egg around the edge. Spoon ¼ cup cranberry filling into the center of a round and fold dough over to make a triangle. Seal the edges tightly by crimping with a fork. Place on the prepared pan. Repeat the process with remaining pastry squares and filling. Refrigerate the turnovers for 10 minutes, or until firm. Remove from the refrigerator and brush the tops with the remaining egg. With a sharp knife, make 3 diagonal 1-inch cuts in the top of each turnover. Sprinkle with sugar. Bake for 20 to 25 minutes, or until golden. Transfer to wire racks to cool slightly. Serve warm, with vanilla ice cream or whipped cream.
Makes 8 turnovers
This dessert is quick and easy to prepare.
1 cup all-purpose flour
½ cup firmly packed brown sugar
¼ cup granulated sugar
½ teaspoon ground cinnamon
Pinch of salt
½ cup (1 stick) unsalted butter, at room temperature
2 cups fresh or frozen cranberries
4 large Bosc pears, peeled, cored, and coarsely chopped
¾ cup granulated sugar 2 tablespoons all-purpose flour
Vanilla ice cream or whipped cream, for serving
Preheat the oven to 350°F. Butter an 8 by 8-inch baking dish.
To make the topping, combine the flour, brown sugar, sugar, cinnamon, and salt in a medium bowl. Stir to blend. Using your fingers, rub in butter until the mixture is crumbly. Refrigerate for 10 minutes.
To make the filling, combine the cranberries, pears, sugar, and flour in a large bowl. Stir to blend. Pour the filling into the prepared baking dish. Sprinkle the topping evenly over the fruit and bake for 50 minutes, or until bubbling and golden brown.
Serves 6 to 8
This is one of my favorite desserts. Not only is it incredibly easy to make, it’s unbelievably good.
2 cups all-purpose flour
1 cup sugar
2 ½ teaspoons baking powder
3 tablespoons vegetable shortening, melted
⅔ cup milk
1 egg
2 cups fresh or frozen cranberries
½ cup (1 stick) unsalted butter
1 cup sugar
¾ cup heavy cream
½ vanilla bean, split lengthwise
Preheat the oven to 350°F. Butter a 9-inch round pan.
Sift the flour, sugar, and baking powder into a large bowl. Add the shortening, milk, and egg. Beat for 2 minutes, or until smooth. Stir in the cranberries. Pour into the prepared pan, smooth the top, and bake for 1 hour, or until an inserted toothpick comes out clean. Transfer to a wire rack.
While the cake is baking, make the sauce: Melt the butter in the top of a double boiler over simmering water. Add the sugar, cream, and vanilla bean. Stir to mix well. Cook, stirring occasionally, for 5 minutes. Remove the vanilla bean. Serve the cake with each individual slice generously topped with the warmed sauce.
Serves 8
The combination of cornmeal and cranberries in this dessert conjures up images of colonial New England.
1 cup fresh or frozen cranberries
¼ cup granulated sugar
¼ cup water
1 pint good-quality ice cream, slightly softened
3 cups milk
½ cup yellow cornmeal
½ teaspoon salt
2 tablespoons unsalted butter
2 eggs
¼ cup firmly packed dark brown sugar
1 tablespoon molasses
¼ cup maple syrup
¼ teaspoon freshly grated nutmeg
To make the ice cream, combine the cranberries, sugar, and water in a small saucepan. Bring to a boil over high heat. Reduce the heat to medium and simmer, stirring frequently for 10 minutes. Remove from the heat and let cool completely. Put the ice cream in a medium bowl. Add the cranberry mixture and stir well to blend. Freeze for 1 hour, or until hard.
To make the pudding, preheat the oven to 350°F. Lightly spray an 8-inch square baking dish with vegetable-oil cooking spray. Pour the milk into a medium, heavy saucepan. Sprinkle the cornmeal and salt into the milk, whisking constantly. Bring to a boil over medium-high heat, stirring constantly. Reduce the heat to medium and simmer for 10 minutes, stirring constantly, until thick and creamy. Remove from the heat, whisk in the butter, and let cool for 10 minutes.
In a large bowl, combine the eggs, brown sugar, molasses, maple syrup, and nutmeg. Whisk well to blend. Gradually stir in the cornmeal mixture. Pour the batter into the prepared dish and smooth the top. Place the dish in a large baking pan and add water to the pan to come halfway up the sides of the dish. Bake for 1 hour and 45 minutes, or until set. Serve with the cranberry ice cream.
Serves 6
The chocolate chips can be replaced with pecans, walnuts, or macadamia nuts. The dough will keep, covered, in the refrigerator for several weeks.
½ cup (1 stick) unsalted butter, at room temperature
1 cup firmly packed brown sugar 1 egg
½ teaspoon vanilla extract
¼ teaspoon salt
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ cup quick-cooking rolled oats ½ cup dried cranberries
½ cup chocolate chips
Preheat the oven to 350°F. In a large bowl, beat the butter and sugar together until light and fluffy. Add the egg and vanilla, and beat to combine. In a medium bowl, combine the salt, flour, baking powder, baking soda, and oats. Stir well to blend.
Add the dry ingredients to the wet ingredients and stir to blend. Stir in the cranberries and chocolate chips. Drop by rounded tablespoonfuls onto an ungreased baking sheet 1 ½ inches apart. Bake for 12 to 15 minutes, or until golden. Let cool for 1 minute on the baking sheet, then transfer to wire rack.
Makes 24 cookies