Ingredients and Weight:
- Fresh cranberries: 3 cups (24 ounces)
- Sugar: 1 1/2 cups (12 ounces)
- Cornstarch: 1/4 cup (2 ounces)
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 1/2 teaspoon
- Vanilla extract: 1 teaspoon
- Lemon juice: 1 tablespoon
Preparation Time:
15 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
2 out of 5
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, combine cranberries, sugar, cornstarch, cinnamon, nutmeg, vanilla extract, and lemon juice.
- Pour mixture into a greased 9x13 inch baking dish.
- Bake for 45-50 minutes, or until cranberries are tender and the filling is bubbling.
- Let cool slightly before serving.
Nutritional Information:
- Calories: 250 per serving
- Fat: 0 grams
- Saturated fat: 0 grams
- Cholesterol: 0 milligrams
- Sodium: 10 milligrams
- Carbohydrates: 60 grams
- Protein: 2 grams
Dish Characteristics:
- Sweet, tart, and bursting with cranberry flavor
- Creamy filling with a slight tanginess
- No crust, making it gluten-free
- Perfect for Thanksgiving, Christmas, or any special occasion
User Comments:
- "This was the easiest and most delicious cranberry pie I've ever made!"
- "The filling was so smooth and creamy, and the cranberries were so bright and tangy."
- "I loved that this pie didn't have a crust, as it made it much lighter and healthier."
Special Precautions and Tips:
- If you don't have a 9x13 inch baking dish, you can use an 8x8 inch dish, but the cooking time may need to be increased slightly.
- To make the pie ahead of time, simply bake it and let it cool completely. Store it in the refrigerator for up to 3 days.
- To serve, top the pie with whipped cream or a scoop of vanilla ice cream.
