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Nantucket Cranberry Pie

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Recipe

 

Yield

servings

Prep

20 min

Cook

40 min

Ready

60 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2 cups cranberries
chopped
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½ cup walnuts
chopped
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½ cup sugar
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2 large eggs
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¾ cup butter
melted, cooled
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1 cup sugar
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1 cup all-purpose flour
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¼ teaspoon salt
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¼ teaspoon almond extract
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Ingredients

Amount Measure Ingredient Features
473 ml cranberries
chopped
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118 ml walnuts
chopped
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118 ml sugar
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2 large eggs
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177 ml butter
melted, cooled
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237 ml sugar
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237 ml all-purpose flour
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1.3 ml salt
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1.3 ml almond extract
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Directions

Preheat oven to 350℉ (180℃).

Put the chopped cranberries and walnuts and ½ cup sugar in a buttered 10-inch pie plate or springform pan.

Mix 2 large eggs, ¾ cup melted and cooled butter, 1 cup sugar, 1 cup flour, ¼ teaspoon salt, and ¼ teaspoon almond extract.

Stir the batter utnil it is smooth and pour it over the cranberry walnut mixture.

Bake the cake in the middle of the oven for 40 minutes, or until a tester comes out clean.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 245g (8.6 oz)
Amount per Serving
Calories 86648% from fat
 % Daily Value *
Total Fat 47g 72%
Saturated Fat 23g 116%
Trans Fat 0g
Cholesterol 197mg 66%
Sodium 430mg 18%
Total Carbohydrate 36g 36%
Dietary Fiber 4g 18%
Sugars g
Protein 21g
Vitamin A 24% Vitamin C 13%
Calcium 4% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
 

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