- 2 cups fresh cranberries
- 1 cup sugar
- ½ cup apple juice
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
- 1 cup finely ground walnuts
- 1 ¼ cups flour
- 2 tablespoons cocoa
- ½ teaspoon salt
- 1 stick butter, chilled and in small pieces
- 1 egg yolk beaten with 1 tablespoon cold water
- Confectioners’ sugar
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (6 servings)
531 calories; 29 grams fat; 11 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 10 grams polyunsaturated fat; 65 grams carbohydrates; 4 grams dietary fiber; 38 grams sugars; 6 grams protein; 68 milligrams cholesterol; 200 milligrams sodium
- Combine the cranberries, three-fourths cup sugar, apple juice, one-half teaspoon cinnamon and cloves in a heavy saucepan. Bring to a simmer and cook over medium heat about 15 minutes, until the mixture becomes thick like a jam. Remove from heat and set aside.
- Preheat oven to 425 degrees.
- Combine the walnuts, flour, cocoa, remaining one-fourth cup sugar, salt and remaining one-half teaspoon cinnamon in a bowl or a food processor. Add the butter, cut it in by hand or pulse it briefly in the food processor. Add the egg and water, mixing lightly to form a dough or, in a food processor, add the egg and water through the feed tube with the processor running.
- Gather the dough together and divide it into two parts, one slightly larger than the other. Pat the larger part into a flattened circle and transfer it to an 8- or 9-inch round cake pan with a removable bottom. Pat the dough evenly into the pan to cover the bottoms and sides up to about one-and-a-half inches high. Spread the cranberry jam into the pastry shell.
- Roll or pat the remaining dough into a rectangle about 8 by 5 inches. Slice it into about eight strips one-half-inch wide and arrange them over the cranberry filling in a lattice pattern, pressing the ends of the strips into the rim of the dough. Press a pattern into the rim of the dough with the tines of a fork.
- Bake for 20 minutes, reduce heat to 350 degrees and bake about 25 minutes longer, until the dough is lightly browned and the filling is bubbly.
- Allow to cool, then dust with sifted confectioners’ sugar before serving.