CRANBERRY LIME JUICE RECIPES

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CRANBERRY-LIME PIE RECIPE | BON APPÉTIT



Cranberry-Lime Pie Recipe | Bon Appétit image

The spirit of a Key lime pie in the guise of a luscious cranberry curd. The contrast between the snappy press-in crust and the tart filling in this recipe is pure genius.

Provided by Ann Redding & Matt Danzer

Yield 8 Servings

Number Of Ingredients 14

4 ounces gingersnap cookies (about 16 if using Nabisco)
1 cup pecans
4 tablespoons unsalted butter, melted
3 tablespoons light brown sugar
1 12-ounce package fresh (or frozen, thawed) cranberries, plus 4 ounces (about 1¼ cups) for serving
2½ cups granulated sugar, divided
3 large eggs
2 large egg yolks
1 teaspoon finely grated lemon zest
2 teaspoons finely grated lime zest, divided
½ cup fresh lime juice
Pinch of kosher salt
¾ cup (1½ sticks) unsalted butter, room temperature, cut into pieces
Whipped cream (for serving)

Steps:

  • Preheat oven to 350°. Pulse cookies in a food processor until very finely ground (you should have about 1 cup). Add pecans; pulse until finely ground. Add butter and brown sugar; pulse to combine. Transfer to a deep 9" pie dish. Using a measuring cup, press firmly onto bottom and up sides of dish. Bake until firm and slightly darkened in color, 10–15 minutes. If crust slides down sides, gently press back up. Let cool.
  • Do Ahead: Crust can be baked 1 day ahead. Store tightly wrapped at room temperature.
  • Bring 12 oz. cranberries, 1 cup granulated sugar, and ¼ cup water to a boil in a large saucepan over medium-high. Reduce heat; simmer until cranberries burst and most of the liquid evaporates, 12–15 minutes. Let cool. Purée in a blender until very smooth.
  • Cook purée, eggs, egg yolks, lemon zest, lime juice, salt, ½ cup sugar, and 1 tsp. lime zest in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring with a rubber spatula and scraping down sides of bowl often, until curd thickens and coats spatula, 8–10 minutes. Let cool until just warm.
  • Using an electric mixer on medium-high, beat curd, adding butter a piece at a time and incorporating after each addition, until curd looks lighter in color and texture, about 5 minutes. Scrape into crust and chill until firm, about 2 hours.
  • Bring ½ cup granulated sugar and ½ cup water to a simmer in a small saucepan over medium heat, stirring to dissolve sugar. Add remaining 4 oz. cranberries and cook until barely starting to soften, about 1 minute. Using a slotted spoon, transfer cranberries to a wire rack set inside a rimmed baking sheet. Chill until no longer sticky, 20–30 minutes.
  • Toss remaining ½ cup granulated sugar and 1 tsp. lime zest in a small bowl. Toss cranberries in lime sugar. Top pie with cranberries; serve with whipped cream.
  • Do Ahead: Pie (without topping) can be made 2 days ahead. Cover once filling is firm and keep chilled. Let sit at room temperature 2 hours before serving.

VODKA CRANBERRY RECIPE | ABSOLUT DRINKS



Vodka Cranberry Recipe | Absolut Drinks image

Create the perfect Vodka Cranberry with this step-by-step guide. Fill a highball glass with ice cubes. Add all ingredients. Garnish with a lime wheel. Absolut Vodka, Cranberry Juice, Lime

Total Time 2 minutes

Prep Time 2 minutes

Yield 1 Cocktail

Number Of Ingredients 3

Absolut Vodka
Cranberry Juice
Lime

Steps:

  • Fill a highball glass with ice cubes.
  • Add 1½ parts Absolut Vodka.
  • Add 5 parts cranberry juice.
  • Garnish with lime.

Nutrition Facts : Calories 190 calories

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