1 package of graham crackers (9 crackers)
2 Tbsp. sugar
1/2 tsp. cinnamon
1 tsp. orange zest
4 Tbsp. unsalted butter
1 Tbsp. water
2 cups fresh cranberries
1 cup sugar
Juice of 1/2 orange
1 tsp. vanilla
1 cup whipping cream
1/2 cup sugar
1 Tbsp. cornstarch
3/4 cup fresh cranberries
2/3 cup water
1/2 cup drained mandarin orange slices to garnish
Make the crust:
Preheat oven to 375 degrees.
Process graham crackers, sugar, cinnamon and orange zest in the bowl of a food processor until finely processed. Place in large bowl and set aside. Melt the butter in a saucepan. Remove from heat and add water. Add butter mixture to graham cracker mixture and combine with a fork until completely combined.
Place crumb mixture in a 10” pie tin and press evenly along bottom and sides. Place a piece of aluminum foil inside of crust forming and covering completely. Fill with pie weights. Bake in center of oven for 12 minutes. Remove foil with weights and bake for an additional 3 minutes. Remove from oven and cool completely.
Make the filling:
In a food processor coarsely chop the cranberries. Add the sugar, orange juice and vanilla. Combine in processor until cranberries are finely chopped.
With a stand or hand mixer whip the whipping cream until stiff peaks.
Gently fold the cranberry mixture into the whipped cream until incorporated. Pour into prepared graham crust, spreading evenly with a spatula and place in freezer overnight.
Make the glaze:
Combine all glaze ingredients in a small saucepan. Cook over medium-low heat stirring occasionally until cranberries have popped and mixture is clear and thickened. Set aside to cool completely.
Garnish the pie with the cooled glaze and mandarin oranges.
Cranberry Orange Cream Pie
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