One of my husband’s all time favorite desserts is Nantucket Cranberry Pie. We first tried it a few years ago when we lived with my parents. Ever since, he’s been hooked. So around early November when cranberries begin appearing in stores, he’s always asking that we make this delicious cake.
As I’ve mentioned, I’m very picky when it comes to the types of desserts I enjoy, but this would probably make my top ten. The tart berries are the perfect compliment to the sweet almond cake and the walnuts give you just the right texture that draws you in for another bite. This recipe is so simple, and it creates such a wonderful moist and buttery fall dessert.
I sort of hoard cranberry around the holidays, it’s rare that I make a grocery store run without picking up a bag or two. By the end of the season, I’m nicely set for the next year with a stockpile in my freezer. This way when I get a craving for cranberry muffins or cranberry sauce (yes, I do eat it year round) or this pie, I have the reserves I need.
While I do appreciate a good slice of pumpkin pie, I much prefer this yummy Nantucket Cranberry Pie as the finishing touch on my Thanksgiving feast. Furthermore, it’s convenient to make because it can be prepared a day in advance. It keeps perfectly at room temperature overnight, leaving space for the other side dishes and turkey that occupy my oven on Thanksgiving Day. If you were in search of an easy but delicious Thanksgiving dessert, this would be my recommendation.
Click here for the full recipe for Nantucket Cranberry Pie from NPR but originally from Laurie Colwin's More Home Cooking
Note – I’ve made this recipe several times and it has always taken around 55 minutes to bake completely, not the 40 minutes as suggested in the recipe, unless you like it gooey. Check the cake with a toothpick for doneness, when inserted in center of cake it should come out clean.
Click here for more of my family's Thanksgiving recipes, including Green Bean Casserole with Morel Mushrooms and Sage and Sausage Stuffing.