Cranberries are in season! Why not enjoy this custard that is filled with cranberries and freshened up with a hint of orange zest?? The 6th treat of the 12 DAYS OF CHRISTMAS BAKING is Cranberry and Orange Custard Pie!!
As you may have notice, Cranberry starts showing up at the grocery stores at the month of November. Families start using them to make cranberry sauce as a part of their Thanksgiving meal. I’ve never made them as a side dish before but when I saw this recipe using cranberries, I just thought, I’ve got to try it out!
One interesting thing about Cranberries is the way to harvest them. I’ve seen on TV about how they flood the fields to harvest the Cranberries from the trees. Isn’t it unique? It’s really one of my bucket list. I looked online and they have Cranberry Bogs tours mostly in Massachusetts. They have tours in October and November. If you’re ever in Massachusetts around those month, why not visit them? You can even get some freshly picked cranberries straight from the bog!! How awesome is that?
Another reason to eat Cranberries is this fruit has a lot of superpowers. It’s known to have a lot of antioxidants, full of Vitamin C, prevents cancer, and all other health benefits. Eat dessert and get some benefit! 🙂
This pie does not take a lot of ingredients yet when you get a bite of it, Mmmmm…. mmm … mmmm…. That’s really all you can say. It’s THAT good!
It’s easy to make too!! Prepare pie crust, prepare custard, pour all cranberry in the pie, pour custard and bake!!! Easy as Pie!! After 50 minutes, you can enjoy this wonderful tart custard pie.
Tips for baking this Cranberry Orange Custard Pie :
- Do not skip the orange zest. It’s what gives this pie zing!
- You want to let the pie set before cutting into it. I would suggest refrigerating before serving.
Happy Baking!!
