I think cranberry is real winter berry. In a duet with sugar or icing sugar it can become a pleasant treat for children and grown-ups, and the whole berries will decorate even the most ordinary pie just like scarlet beads.
Sugared cranberry is a sweet which I remember from my childhood. Although its sweetness is a moot idea. I like the contrast of the flavors: sweet at the beginning and pleasantly bitter when the berry splits.
Another perfect combination is cranberry, nuts and dark chocolate. Especially if it is on the spicy shortcake. A piece of such cake will be good addition to morning coffee or evening tea. And I don't mind having it at lunch.
250 g AP flour
60 g brown sugar
½ tsp ground cinnamon
¼ tsp nutmeg
¼ tsp ground ginger
¼ tsp ground cardamom
120 g cold butter
1 cup cranberry (fresh or frozen)
1/3 cup sugar
½ tsp cornstarch
Chopped walnuts or hazelnuts
Cranberry and dark chocolate for decoration
1. Preheat the oven to 180 C. Grease your baking sheet or us parchment paper.
2. In a large bowl mix all ingredients for the base (from flour to cardamom). Cut butter into small pieces, add to dry ingredients and make crumbs.
3. Put crumbs onto the sheet and stamp well. Bake the crumb base for 10-12 minutes.
4. For the filling wash and dry cranberry. If you use the frozen one defrost it before. Make berry puree using your blender, add sugar, cornstarch, mix well.
4. Cool the base for 2-3 minutes, spread the filling, sprinkle with nuts and cranberries and bake for 8-12 minutes.
5. Cool the pie on a wire rack, drizzle with melted chocolate.
The Russian variant is here.