There is something truly magical about the Cranberry-Fudge Pie with Candied Cranberries Recipe that makes it a star at any gathering. This dessert effortlessly balances rich, velvety chocolate fudge with the bright tartness of cranberries, all nestled in a flaky, buttery crust. The addition of candied cranberries on top not only adds a delightful chewy texture but also a festive sparkle, making it as beautiful as it is delicious. Whether you’re aiming to impress guests or treat yourself, this pie is a guaranteed showstopper that combines comfort and elegance in every bite.
Ingredients You’ll Need
The beauty of this Cranberry-Fudge Pie with Candied Cranberries Recipe lies in its simple yet thoughtfully selected ingredients. Each one plays a key role, from creating a tender crust to giving the filling its rich depth and the cranberries their bright pop of flavor and festive look.
- Granulated sugar: Divided to sweeten both the fudge layer and the candied cranberries perfectly, balancing tartness.
- Fresh or frozen cranberries: Essential for that signature tartness and vibrant color in both the filling and topping.
- Basic pie dough: Either store-bought or homemade, this provides a flaky, buttery foundation for the pie.
- Unsalted butter: Adds richness and moisture to the chocolate fudge filling.
- Bittersweet chocolate (70%): Gives a deep, intense chocolate flavor that complements the tart cranberries beautifully.
- Dark brown sugar: Introduces a slight molasses note that enhances the fudge’s complexity.
- Kosher salt: Balances sweetness and brightens flavors throughout.
- Large eggs: Bind the filling for a smooth, custardy texture.
- Heavy cream: Enriches the chocolate filling, making it decadently silky.
- All-purpose flour: Adds just enough structure to the filling without overpowering creaminess.
- Pure vanilla extract: Elevates the flavor with warm, sweet notes.
- Orange zest and juice: Bring citrus brightness that cuts through the richness.
- Grated fresh ginger & ground cinnamon: Add a warming spice twist, turning this pie into a perfect holiday treat.
- Cornstarch: Thickens the cranberry topping for a glossy finish.
- Sweetened whipped cream: A luscious garnish that pairs wonderfully with each bite.
How to Make Cranberry-Fudge Pie with Candied Cranberries Recipe
Step 1: Prepare and Blind-Bake the Crust
Start by lining your pie dish with the pie dough, trimming any excess edges to ensure a neat shape. Next, line the crust with foil or parchment paper and fill it with pie weights. This step is crucial to prevent the crust from bubbling and shrinking while it bakes. Place your pie on a foil-lined baking sheet on the bottom oven rack and bake for 25 minutes.
Step 2: Finish Baking the Crust
After removing the weights, take out the foil or parchment and gently prick the bottom of the crust with a fork. This allows steam to escape and keeps the crust crisp. Return it to the oven and bake for another 8 to 10 minutes, or until the crust achieves a beautiful golden color. Set it aside to cool completely before filling. This patience will reward you with a perfectly crisp base that boldly stands up to the creamy fudge.
Step 3: Make the Fudge Filling
In a saucepan, melt the unsalted butter and chopped bittersweet chocolate together over low heat, stirring continuously until smooth and luscious. Remove from heat and whisk in the dark brown sugar, granulated sugar, and kosher salt until fully combined. Then, incorporate the eggs, heavy cream, flour, and vanilla extract. The result is a rich, velvety mixture that’s the heart of this pie.
Step 4: Bake the Pie
Pour this decadent fudge filling into your cooled pie crust, smoothing it out evenly. Bake the pie on the middle oven rack for 30 to 35 minutes. Look for edges that are just set with a center that still jiggles slightly, promising a creamy yet firm texture once chilled. Cooling the pie completely before proceeding is essential for the perfect slice.
Step 5: Prepare the Candied Cranberries
Bring fresh or frozen cranberries to a simmer with orange juice, grated orange zest, fresh ginger, ground cinnamon, granulated sugar, and kosher salt. After simmering for a minute, strain the cranberries and transfer them to a wire rack to start drying for 20 minutes. This step infuses the berries with spicy citrus warmth while keeping them juicy.
Step 6: Candy the Cranberries
Carefully toss the sticky cranberries in the remaining sugar to coat them fully. Place them back on parchment paper and allow them to dry for at least an hour. This creates that delightful sweet, chewy candy shell that contrasts marvelously with both the tart berry interior and the silky fudge.
Step 7: Create the Cranberry Topping
Mix cornstarch with a bit of fresh orange juice and stir it into the remaining cranberry mixture on the stove. Cook this for another minute until glossy and thickened, then remove from heat and stir in the vanilla extract. Spread this luscious cranberry topping evenly over the cooled fudge layer of the pie.
Step 8: Final Chill and Serve
Cover the pie with plastic wrap, pressing it gently so it touches the surface of the cranberry topping to prevent a crust from forming. Chill the entire pie until fully set and ready to impress. Don’t forget that the visual and flavorful impact of this dessert shines after this final cool-down.
How to Serve Cranberry-Fudge Pie with Candied Cranberries Recipe
Garnishes
To make every slice even more irresistible, crown the pie with a generous dollop of sweetened whipped cream. The lightness of the cream perfectly offsets the dense fudge and sharp cranberries. For extra flair, sprinkle a few additional candied cranberries on top or a light dusting of cocoa powder.
Side Dishes
This pie pairs beautifully with simple sides like a scoop of vanilla ice cream or a fresh citrus salad to brighten the palate. For holiday dinners, it also complements spiced nuts or a warm beverage like mulled wine or chai tea, creating a cohesive flavor experience from start to finish.
Creative Ways to Present
Want to impress your guests visually? Serve the Cranberry-Fudge Pie with Candied Cranberries Recipe in clear glass pie dishes to showcase the beautiful layers. Alternatively, individual mini pies or tartlets with single servings of candied cranberries on top are perfect for intimate gatherings or festive parties, making each person’s dessert feel special and thoughtfully crafted.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover any leftover pie tightly with plastic wrap or place it in an airtight container. It will keep well in the refrigerator for up to four days while maintaining its luscious texture and vibrant flavor.
Freezing
If you want to prepare this pie ahead of time for a special occasion, it freezes beautifully. Wrap the pie securely in plastic wrap and then in foil before placing it in the freezer. It’s best eaten within two months for optimal freshness—just thaw overnight in the refrigerator before serving.
Reheating
Because this pie is best enjoyed chilled or at room temperature, reheating is generally not recommended. However, if you prefer it warm, briefly warm individual slices in a low-temperature oven (around 300°F) for about 5 to 7 minutes, keeping an eye to avoid melting the candied cranberries or softening the crust too much.
FAQs
Can I use frozen cranberries instead of fresh?
Absolutely! Frozen cranberries work wonderfully for both the filling and the candied topping. Just be sure to thaw and drain them well before using to avoid excess moisture.
Is there a way to make this pie gluten-free?
Yes, you can substitute the all-purpose flour in the filling with a gluten-free flour blend and use a gluten-free pie crust. The texture may vary slightly, but the flavor will remain delicious.
How far in advance can I make this pie?
This pie can be made up to two days ahead of serving. Just be sure to store it covered and chilled. Add the candied cranberries last to keep their perfect texture intact.
Can I omit the candied cranberries?
While the candied cranberries add a special festive touch, you can skip them if pressed for time or if you prefer. The pie itself is delicious on its own and the topping can be replaced with a simple cranberry compote or fresh berries.
What’s the best way to achieve a flaky crust?
Use cold butter and ice-cold water when making your dough, and handle the dough minimally to prevent gluten development. If using store-bought dough, chill it again before baking to help it hold its shape and flake nicely.
Final Thoughts
This Cranberry-Fudge Pie with Candied Cranberries Recipe beautifully combines the best of rich chocolate and bright berries with a hint of warm spices, making it a treasured addition to your dessert lineup. I can’t wait for you to try it and experience the delightful contrasts of texture and flavor that make this pie an unforgettable treat. Whether it’s for a holiday celebration or a cozy night in, this pie is sure to bring joy and festive sparkle to your table.
Print
Cranberry-Fudge Pie with Candied Cranberries Recipe
- Prep Time: 40 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cranberry-Fudge Pie with Candied Cranberries is a festive, rich dessert perfect for holiday celebrations. The pie features a buttery crust filled with a decadent bittersweet chocolate fudge layer, topped with a vibrant and tangy cranberry mixture that is sweetened and spiced for balance. Finished with candied cranberries and sweetened whipped cream, this pie offers a delightful combination of tartness and deep chocolate flavor.
Ingredients
Pie Crust
- 1/2 recipe Basic Pie Dough (store-bought or homemade)
Fudge Filling
- 3/4 cup granulated sugar, divided
- 1/2 cup (1 stick) unsalted butter
- 4 ounces 70% bittersweet chocolate, chopped
- 1/2 cup packed dark brown sugar
- 1/3 cup granulated sugar
- 1/2 teaspoon kosher salt
- 2 large eggs, at room temperature, lightly beaten
- 2 tablespoons heavy cream
- 2 teaspoons all-purpose flour
- 1 teaspoon pure vanilla extract
- 3/4 cup fresh or frozen cranberries
Candied Cranberries Topping
- 1 pound fresh or frozen cranberries
- 1 teaspoon grated orange zest
- 1/4 cup plus 2 teaspoons fresh orange juice, divided
- 1/2 cup granulated sugar
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 2 teaspoons cornstarch
- 1/2 teaspoon pure vanilla extract
To Serve
- Sweetened whipped cream
Instructions
- Prepare the Pie Crust: Line a pie pan with the half recipe of Basic Pie Dough. Line the crust with foil or parchment paper and fill it with pie weights to prevent bubbling during baking.
- Blind Bake the Crust: Place the crust on a foil-lined baking sheet and bake on the bottom rack of the oven at 375°F (190°C) for 25 minutes.
- Finish Baking the Crust: Remove the foil and weights, prick the bottom of the crust with a fork to prevent puffing, and bake for an additional 8–10 minutes until golden brown. Let the crust cool completely.
- Make the Fudge Filling: In a saucepan, melt unsalted butter over medium heat. Add chopped bittersweet chocolate, stirring until smooth. Remove from heat and whisk in 1/2 cup dark brown sugar, 1/3 cup granulated sugar, and 1/2 teaspoon kosher salt until combined. Then, whisk in the two beaten eggs, 2 tablespoons heavy cream, 2 teaspoons all-purpose flour, and 1 teaspoon vanilla extract until the mixture is smooth. Stir in 3/4 cup cranberries.
- Fill and Bake the Pie: Pour the fudge filling into the cooled pie crust. Bake the pie on the middle rack at 350°F (175°C) for 30–35 minutes, or until the edges are set and the center remains slightly jiggly. Allow the pie to cool completely before adding the topping.
- Prepare the Candied Cranberries: In a saucepan, combine 1 pound cranberries, 1 teaspoon grated orange zest, 1/4 cup fresh orange juice, 1/2 cup granulated sugar, 1 teaspoon grated fresh ginger, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon kosher salt. Simmer the mixture over medium heat for 1 minute until berries soften slightly, then transfer to a wire rack and let dry for 20 minutes.
- Candy the Cranberries: Toss the sticky cranberries in the remaining 3/4 cup granulated sugar (including the initial 3/4 cup used in the filling, ensure total sugar used is balanced to recipe needs) to coat well. Spread the sugared cranberries onto parchment paper and let dry for at least 1 hour to develop a candy-like coating.
- Thicken the Cranberry Sauce: Mix 2 teaspoons cornstarch with 2 teaspoons fresh orange juice to create a slurry. Add this to the cranberry mixture in the saucepan and cook for an additional 1 minute to thicken. Remove from heat and stir in 1/2 teaspoon pure vanilla extract.
- Top the Pie: Evenly spread the thickened cranberry mixture over the cooled fudge layer of the pie. Cover the pie with plastic wrap directly touching the surface to prevent skin formation and chill until completely set.
- Serve: Slice the pie and serve with sweetened whipped cream for a perfect balance of rich chocolate and tart cranberry flavors.
Notes
- Use fresh or frozen cranberries interchangeably; just thaw frozen cranberries before use.
- Blind baking the crust prevents sogginess from the moist fudge filling.
- Monitor the pie closely during baking so the center remains slightly jiggly; this ensures a fudgy texture.
- Candied cranberries can be made ahead of time and stored in an airtight container for up to 2 days.
- For a dairy-free option, substitute butter and heavy cream with plant-based alternatives.
