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What could be more festive than a beautiful, shimmering ruby cranberry tart for the holidays? Each time we make one of Amelia Simmons’ cranberry tarts, visitors to the kitchen inevitably ask for the recipe. Though simple and delicious, the directions are not as clear as most modern cooks would like them. Our Foodways staff worked out the recipe for you so that you can try this new take on cranberry sauce at home.
From our Holiday Kitchen to YOURS, here is our recipe from Amelia Simmons’ American Cookery (1796)
“Stewed, stained and sweetened, put into paste no. 9 and baked gently.”
*We used a 9 x 2 inch tart pan. A slightly bigger pan is fine, but it is not recommended that you use a pan much bigger than this. The filling is quite tart and sweet, so a little goes a long way!