SweetLaura Chancey

Cranberry + Sage

SweetLaura Chancey
Cranberry + Sage


2 cups whole fresh cranberries (10-ounce bag)

2 cups puréed fresh cranberries

1 fuji apple, grated

3/4 cup dried craisins

1/2 cup brown sugar, lightly packed

1/2 cup sugar

1/2 teaspoon salt

4 tablespoons flour

2 tablespoons chopped fresh sage

1/4 teaspoon cinnamon

1/4 teaspoon allspice

zest of an orange

dash of orange bitters

1 teaspoon vanilla extract

Double All Butter Pie Crust


Preheat the oven to 400 degrees. Mix together the cranberries, apple, and craisins. Then add the next 10 ingredients and mix well (I prefer to use my hands, so that I know the ingredients are very well incorporated). Roll out the bottom layer of pie dough and place onto a greased 9 inch pie pan. Prick with a fork several times, then add the cranberry mixture. Roll out the second pie dough, and arrange on top. Cut the edges and crimp as desired. Place the pie on the middle rack of the oven and bake for 20-25 minutes. Turn the oven temperature down to 375 degrees and continue to bake for 35-45 minutes. Remove from the oven and allow to cool before serving. 

Recipe adapted from Four and Twenty Blackbirds