Ingredients:

  • 1 cup (100g) fresh cranberries (do not use frozen)
  • 3/4 cup (180ml) water
  • 1 and 1/4 cups (250g) granulated sugar, divided
  • Homemade Pie Dough (Full recipe makes two crusts: one for the bottom and one for leaf décor)
  • Egg wash: 1 large egg, beaten with 1 Tablespoon milk
  • One can of pumpkin puree: 15 ounces (425g) canned pumpkin puree
  • 3 large eggs
  • 1 and 1/4 cups (250g) packed light or dark brown sugar
  • 1 Tablespoon (8g) cornstarch
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • (Optional ingredients): 1/8 teaspoon ground cloves, 1/8 teaspoon freshly ground black pepper
  • 1 cup (240ml) heavy cream
  • 1/4 cup (60ml) milk

Instructions:

  1. Place cranberries in a large heatproof bowl.
  2. In a medium saucepan over medium heat, combine water and 3/4 cup of sugar. Stir until dissolved.
  3. Remove from heat; let cool for about 5 minutes.
  4. Pour syrup over cranberries; stir to coat.
  5. Cover bowl; let sit for 15 minutes.
  6. Line a baking sheet with parchment paper or silicone mat. Using a slotted spoon, transfer cranberries to prepared baking sheet to dry uncovered for at least one hour.
  7. In another bowl, pour remaining ½ cup sugar, toss dried cranberries until well-coated.
  8. Return them to lined baking sheet; let them dry uncovered at room temperature or refrigerate for up to three days.