Yummy Cranberry Pie

Unveil the enchantment of this Yummy Cranberry Tart, a mesmerizing creation that captures the essence of the season.
No ratings yet
Print Recipe

Yummy Cranberry Pie

Prep Time30 mins
Cook Time20 mins
Fridge Time5 hrs
Course: Dessert
Servings: 1 Pie
Calories: 4258kcal



  • 12 ounces (350 g) gluten-free shortbread cookies or graham crackers
  • ¾ cup (180 g) salted butter, very soft plus a little bit more for greasing


  • 2 cups fresh cranberries
  • 1 orange , zest and juice
  • 1 cup granulated sugar
  • 5 teaspoons powdered gelatin
  • 5 ounces (142 g) cream cheese (such as Philadelphia), softened

Decoration (optional)

  • 1 cup of fresh cranberries or red currants , for garnish
  • 2 tablespoons powdered sugar


  • Prepare a 10-inch diameter round tart pan, preferably with a removable bottom, and lightly grease with butter.
  • Finely grind the cookies in a food processor until no large cookie chunks remain. Add the soft butter to the crushed cookies and knead in your hands until the ingredients are well combined. Form a ball and place into the prepared tart pan. Press the dough into the sides and bottom of the tart pan using your hands or a rounded-bottom glass. Place the pan in the fridge while you prepare the filling.
  • Wash the cranberries and orange. Grate the orange zest and squeeze the juice. Combine them all in a saucepan and set over low heat. Cook for approximately 15 minutes, stirring frequently, until the cranberries thicken, break down, and resemble a jam. Add the sugar, mix well, and cook for an additional 2-3 minutes until the sugar dissolves. If cranberries are too watery at this stage, cook for 10 minutes more. Remove from heat. Add the powdered gelatin, and blend everything in a food processor.
  • Strain the cranberry mixture through a sieve and discard any remaining pulp solids. Set aside to cool slightly before mixing with the cream cheese. Once the cranberry mixture has cooled, transfer it back to a blender or a food processor. Add the cream cheese and blend again until you achieve a perfectly smooth cream.
  • Retrieve the pie crust from the refrigerator and spread the cranberry filling over it. Cover the pie tightly and place it back in the refrigerator for at least 5 hours, preferably overnight, to set.
  • Decorate or serve as is. It looks beautiful either way. If you choose to decorate, top with powdered sugar and garnish with cranberries just before serving.


You can make this pie up to 2 days in advance. Add decoration just before serving.
For more flavor or a more intense color, use ½ to 1 cup additional cranberries and add 1-2 additional teaspoons gelatin.
If fresh cranberries are unavailable, frozen cranberries will work.
For a sweeter pie, increase the amount of sugar in the recipe.


Nutrition Facts
Yummy Cranberry Pie
Amount Per Serving
Calories 4258 Calories from Fat 1998
% Daily Value*
Fat 222g342%
Saturated Fat 122g610%
Trans Fat 6g
Polyunsaturated Fat 9g
Monounsaturated Fat 61g
Cholesterol 509mg170%
Sodium 3829mg160%
Potassium 1315mg38%
Carbohydrates 534g178%
Fiber 26g104%
Sugar 324g360%
Protein 54g108%
Vitamin A 6633IU133%
Vitamin C 112mg136%
Calcium 537mg54%
Iron 15mg83%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Cranberries Natalia Mantur Pie
Previous Post

Quinoa & Kale Stuffed Portobello Mushrooms

Next Post

Peach and Pumpkin Pie

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

eBook - Summer - (Beat the Heat)_Page_01

Enter your Email below to recieve a free Ebook!

This will add you to our recipe of the week list as well!