Directions:
- Make the crust: Preheat the oven to 350°F In a food processor, pulse the gingersnaps and sugar until finely ground. Add the butter and pulse until combined. Press into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Place on a rimmed baking sheet and bake for 12 minutes to set the crust. Cool in the pan on a wire rack.
- Make the filling: In a medium saucepan, combine the cranberries, sugar, ginger, water and orange zest. Cook over medium heat, stirring occasionally, until all the berries have popped and the filling is thick, about 15 minutes. Let cool to room temperature.
- Pour the filling into the crust and let stand at least 2 hours before slicing. Serve with a dollop of sweetened whipped cream if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 266.21 Kcal (1115 kJ) | ||
| Calories from fat | 70.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.88g | 12% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 107.95mg | 4% | |
| Potassium | 79.3mg | 2% | |
| Total Carbs | 49.07g | 16% | |
| Sugars | 28.4g | 114% | |
| Dietary Fiber | 0.63g | 3% | |
| Protein | 1.35g | 3% | |
| Vitamin C | 0.8mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.3mg | 7% | |
| Calcium | 19.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 379.67 Kcal (1590 kJ) | ||
| Calories from fat | 101.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.23g | 12% | |
|---|---|---|---|
| Cholesterol | 21.77mg | 5% | |
| Sodium | 153.96mg | 4% | |
| Potassium | 113.1mg | 2% | |
| Total Carbs | 69.98g | 16% | |
| Sugars | 40.51g | 114% | |
| Dietary Fiber | 0.9g | 3% | |
| Protein | 1.93g | 3% | |
| Vitamin C | 1.1mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.8mg | 7% | |
| Calcium | 27.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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