& Sweet Potato Pie

& Cranberry Cheese Tart

My Thirty Year Old Treasure

High holiday season brings out the fresh cranberries. Every Thanksgiving I make a big batch of Cranberry Pudding. Then every December I make Sweet Potato Pie and Cranberry Cheese Tart with the remainder pudding [which freezes very well]. A can’t miss!

Left: I pureed the pudding for a sheer glaze on the sweet potato pie [made in a casserole dish]

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This cranberry pudding is a lower sugar-bomb, using mostly apple juice, dried fruit, and just a touch of maple syrup

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CRANBERRY PUDDING Makes About 5 cups

Note whole cranberries freeze very well. Great to have on hand any time of year

To gild the lily I sometimes soak the raisins in a sweet wine like Japanese plum wine or a fortified wine like Marsala or Madeira. Soak for 15 minutes then strain off wine.

Another flavor direction: add orange zest: cranberries and orange are taste mates!

• fresh cranberries – 2 cups 
• apple juice – 3-1/2 cups 
• raisins – 1 cup
• vanilla – 1 tsp
• almond extract – 1/2 tsp [optional]
• whiskey – 1 TBS [optional, or 1 tsp rum extract]
• salt – 1/4 tsp 
• cornstarch – 3 TBS
• water – 2 TBS
• maple syrup – 1 – 4 TBS, [as needed], to balance the tart
• orange zest – 1 tsp, [optional]

1. Simmer the raisins in juice for 10 minutes [if using whiskey include at this step]
2. Add cranberries and salt then simmer for 10 more minutes
3. Taste and adjust for sweetness if needed
4. While still simmering dissolve cornstarch in water and add to the pot while stirring until thickened; remove from heat
5. Stir in the vanilla
6. Allow to cool to room temperature and refrigerate

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This past Thanksgiving I tweaked this pudding recipe and it came out as “most favored” at a brunch. Here is the tweak you might also try:

• I soak the raisins in Japanese plum wine [find at Asian stores] for 10 minutes and drain before simmering in apple juice
• Added the whiskey at Step 1
• Added the vanilla, the almond extract, and 1/4 cup maple syrup at Step 5

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CRANBERRY CHEESE TART – MAKES ONE 9 INCH TART

NOTE: Use a 9 inch tart pan, 9″ pie plate, spring form pan, or 8 x 8 pan. You can also double recipe and use a 9 x 13 dish

This is a simple, cheesecake cum cheese tart. Why not!

I’m submitting this recipe for my Fruit Club “Delicious Dessert” Bake off. Fingers crossed!

I made the crust lower fat: using just 2 TBS of oil instead of the 8 to 10 in traditional crusts

Toasting Oats and Baking Nuts Builds Flavor

NUT CRUST – Choose pecans, walnuts or, almonds [toast for extra flavor I bake at 325º for 7-8 minutes]. I pan toast the oats tossed with 1 TBS of the oil until slightly browned—a few minutes

• rolled oats – 1 cup, toasted
• nuts – 1 cup, toasted
• salt – 1/8 tsp
• water – 2 TBS
• neutral oil – 2 TBS, divided, [1 TBS to toast the oats]
• maple syrup – 2 TBS
• orange zest – 2 tsp [optional]

1. Toast the oats and nuts and cool
2. Preheat the oven to 375º
3. To a food processor bowl add rolled oats, nuts, and salt and create a fine crumb
4. Add the water, remaining TBS oil, and maple syrup then pulse to create a wet dough
5. Coat pan in oil
6. Pour dough into a pan and spread evenly and press down slightly to make even layer
7. Bake for 10-12 minutes—until just beginning to brown—no need to cool

CREAM CHEESE FILLING – Bring cream cheese to room temperature [or microwave until at room temperature]

• cream cheese – 8 oz, at room temperature
• maple syrup – 3 TBS
• salt – 1/8 tsp
• cornstarch – 1 TBS
• whiskey – 1 TBS, [or rum, or bourbon, or 1 tsp rum extract]
• vanilla – 1 tsp
• egg – 1

1. Preheat oven to 325º
2. Combine the filling mixture and blend well with a whisk or food processor
3. Smooth the filling evenly about the crust
4. Bake for 10-12 minutes, until set at edge but still jiggly in center

ASSEMBLE THE TART – If your cranberry pudding is frozen or refrigerated, warm in a pot or microwave just enough so it becomes spreadable, no need to heat through.

You will need 1-1/2 cups cranberry pudding for the tart glaze

You can also puree the glaze if you want a cleaner presentation

1. Use a spatula and spread the cranberry pudding leaving about a 1/2 to 1 inch of cream cheese filling uncovered
2. Chill thoroughly and serve with Greek yogurt or whipped cream

NOTE: Freezes well and can be served nearly frozen if left out of the freezer for about an hour

If you want to indulge a more cheesecakey texture, double the filling [and add extra bake time]]

© 2025 by B. Hettig