If you are on the hunt for a dessert that brings together the luscious richness of chocolate and the bright, tangy burst of cranberries, then the Cranberry-Fudge Pie with Candied Cranberries Recipe is your new best friend. This pie perfectly balances a velvety fudge filling with a vibrant cranberry layer, all nestled in a crisp chocolate cookie crust. Topped with jewel-like candied cranberries, it’s a festive showstopper that feels both indulgent and fresh, ideal for holiday gatherings or whenever a sweet treat calls your name.
Ingredients You’ll Need
Crafting the Cranberry-Fudge Pie with Candied Cranberries Recipe is simpler than you might expect, and every ingredient plays an important role in achieving the perfect harmony of flavors and textures. From the cookie crumbs that create a crunchy base to the fresh cranberries that add tang and sparkle, each component is essential.
- Chocolate cookie crumbs: These form the sturdy, chocolaty crust that holds all the delicious layers together.
- Unsalted butter: Melted butter binds the crust crumbs and adds richness without overpowering the chocolate.
- Granulated sugar: Used in the crust, fudge filling, cranberry layer, and candied cranberries for balanced sweetness throughout.
- Heavy cream: Creates that smooth, creamy texture essential for the fudge filling.
- Semisweet chocolate: Chopped for melting into the fudge, providing deep chocolate flavor with just the right amount of bittersweet notes.
- Vanilla extract: Adds warmth and enhances the overall flavor of the fudge layer.
- Salt: A pinch to bring out the chocolate’s complexity and balance the sweetness.
- Fresh or frozen cranberries: For the tangy cranberry layer that complements the richness of the fudge.
- Orange juice: Infuses the cranberry layer with citrus brightness, elevating the flavor profile.
- Water: Needed for simmering the candied cranberries and dissolving sugar.
How to Make Cranberry-Fudge Pie with Candied Cranberries Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 350°F. Mix the chocolate cookie crumbs with melted unsalted butter and a touch of sugar in a bowl until combined. Press this mixture firmly into a 9-inch pie dish to form the crust. Baking it for 8 to 10 minutes helps to set the base and brings out a toasty chocolate flavor. Let it cool completely so it stays crisp under the fudge filling.
Step 2: Make the Fudge Filling
Heat heavy cream in a saucepan just until it begins to simmer, then remove it from the heat. Add chopped semisweet chocolate, sugar, salt, and vanilla extract to the hot cream, stirring continuously until the mixture is smooth and glossy. Pour this decadent fudge mixture over the cooled crust and place the pie in the refrigerator for at least an hour to set properly.
Step 3: Prepare the Cranberry Layer
Meanwhile, combine fresh or frozen cranberries, orange juice, and sugar in a saucepan. Cook over medium heat until the cranberries burst, and the mixture thickens into a luscious sauce—this takes about 10 to 12 minutes. Allow this vibrant cranberry compote to cool entirely before gently spreading it on top of the chilled fudge layer. This step brings a tart contrast to the sweet, creamy filling beneath.
Step 4: Make the Candied Cranberries
For an eye-catching and flavorful topping, simmer fresh cranberries in sugar and water for about 2 minutes. Remove and let them dry on a rack for an hour. Once dry, toss the cranberries in granulated sugar to coat them lightly, adding sparkle and an extra crunch to your pie. Keep refrigerated until you’re ready to garnish the pie just before serving.
How to Serve Cranberry-Fudge Pie with Candied Cranberries Recipe
Garnishes
The crowning touch on this pie is the candied cranberries, but you can also dust it lightly with cocoa powder or add a few fresh mint leaves for a burst of color and freshness. A dollop of whipped cream or a drizzle of chocolate ganache can take each slice to the next level, perfect for impressing guests or indulging yourself.
Side Dishes
Pairing the Cranberry-Fudge Pie with Candied Cranberries Recipe alongside a cup of rich coffee or tea complements its rich flavors beautifully. If serving at a holiday meal, consider light vanilla ice cream or a scoop of tangy sorbet for balancing the pie’s sweetness and enhancing the festive mood.
Creative Ways to Present
For a stunning presentation, serve individual slices on elegant plates adorned with a cinnamon stick or sprinkle edible gold dust over the candied cranberries. You could also assemble mini versions of this pie in mason jars for a personalized touch that will wow at any gathering.
Make Ahead and Storage
Storing Leftovers
This pie keeps wonderfully in the refrigerator for up to four days, tightly covered with plastic wrap or stored in an airtight container. The flavors deepen while the textures maintain their delightful contrast, making each slice as delightful as the first.
Freezing
While it’s best enjoyed fresh, you can freeze the pie for up to two months. Wrap it securely in plastic wrap and then in aluminum foil to protect it from freezer burn. Thaw overnight in the fridge before serving to preserve its luscious fudge and cranberry layers.
Reheating
This dessert is best served chilled and does not require reheating. If you prefer a slightly softer texture, simply let the slice sit at room temperature for 10 to 15 minutes before digging in—no microwave needed!
FAQs
Can I use dried cranberries instead of fresh for this recipe?
Fresh or frozen cranberries work best in the cranberry layer and for candying, as they burst and create that perfect balance of tartness and texture. Dried cranberries wouldn’t provide the same juicy punch or burst needed for this recipe.
Is it possible to make this pie gluten-free?
Absolutely! Substitute the chocolate cookie crumbs for gluten-free chocolate cookies or crumbs made from gluten-free graham crackers. Just ensure the rest of your ingredients are gluten-free to keep it safe for those with sensitivities.
Can I prepare this pie in advance for a holiday party?
Yes, it’s an excellent make-ahead dessert. In fact, making it a day ahead allows the flavors to meld beautifully. Keep it chilled and add the candied cranberries right before serving to retain their crunch and shine.
What type of chocolate is best for the fudge filling?
Semisweet chocolate is recommended for a perfect balance of sweetness and richness. However, for a more intense chocolate flavor, you could try bittersweet chocolate. Just be mindful that it may alter the overall sweetness slightly.
Can I skip the candied cranberries topping?
Yes, the pie is still delicious without the candied cranberries. They add a lovely festive look and a sweet crunch, but the tart cranberry layer and decadent fudge filling stand strong on their own.
Final Thoughts
Sharing the Cranberry-Fudge Pie with Candied Cranberries Recipe feels like passing along a little holiday magic from my kitchen to yours. This dessert has the perfect blend of rich chocolate and bright cranberries that manages to be both comforting and refreshingly vibrant at the same time. Whether you’re making it for a special occasion or just because, I promise this pie will become one of your favorites to make and share. So go ahead, dive into the joy of homemade indulgence—you deserve every luscious bite!
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Cranberry-Fudge Pie with Candied Cranberries Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 10 minutes (includes chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
A decadent Cranberry-Fudge Pie featuring a rich chocolate crust, creamy fudge filling, a tangy cranberry layer, and optional candied cranberries for an elegant holiday dessert perfect for Thanksgiving or Christmas.
Ingredients
For the crust
- 1½ cups chocolate cookie crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons sugar
For the fudge filling
- 1 cup heavy cream
- 8 ounces semisweet chocolate, chopped
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the cranberry layer
- 1½ cups fresh or frozen cranberries
- ½ cup orange juice
- ½ cup granulated sugar
For the candied cranberries (optional topping)
- ½ cup fresh cranberries
- ½ cup water
- ½ cup granulated sugar, plus extra for rolling
Instructions
- Prepare the crust: Preheat the oven to 350°F. In a bowl, mix chocolate cookie crumbs, melted butter, and sugar until combined. Press the mixture firmly into a 9-inch pie dish. Bake for 8–10 minutes until set. Remove from oven and cool completely before adding filling.
- Make the fudge filling: Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Remove from heat and immediately add the chopped semisweet chocolate, granulated sugar, salt, and vanilla extract. Stir continuously until the mixture is smooth and glossy. Pour this filling into the cooled crust and refrigerate for at least 1 hour until the fudge layer is set.
- Prepare the cranberry layer: In a saucepan, combine fresh or frozen cranberries, orange juice, and sugar. Cook over medium heat for about 10–12 minutes, stirring occasionally, until the cranberries burst and the mixture thickens to a jam-like consistency. Remove from heat and let cool completely.
- Assemble the cranberry layer: Once the fudge filling has set, spread the cooled cranberry mixture evenly over the top of the fudge layer in the pie dish. Return to the refrigerator to chill further.
- Make the candied cranberries: In a small saucepan, bring water and sugar to a boil. Add fresh cranberries and let them simmer for 2 minutes. Remove cranberries with a slotted spoon and spread them on a wire rack to dry for about 1 hour. Once dry, roll each cranberry in granulated sugar and refrigerate until ready to use.
- Finish and serve: Just before serving, decorate the pie by scattering candied cranberries on top. Slice and enjoy this festive chocolate and cranberry dessert.
Notes
- Use high-quality semisweet chocolate for a richer and smoother fudge filling.
- The pie can be prepared a day in advance and stored covered in the refrigerator for optimal flavor and texture.
- For a quicker preparation, substitute the homemade crust with a store-bought chocolate cookie crust and use canned cranberry sauce instead of making the cranberry layer from scratch.
