Serves: 10
 
Crust
1 cup plus 2 tablespoons all-purpose flour
½ cup (1 stick) plus 1 tablespoon chilled unsalted butter, diced
6 tablespoons powdered sugar
¼ teaspoon salt
 
Filling
6 tablespoons (¾ stick) unsalted butter,
4 large Bosc pears (about 1¼ to 1½ pounds), peeled, quartered lengthwise, cored
8 tablespoons sugar
2 large eggs
2 tablespoons all-purpose flour
¾ cup fresh cranberries (about 3 ounces)
3 tablespoons pear brandy or brandy
Additional cranberries
Sweetened whipped cream
  
Crust:
1.Preheat oven to 375o.
2.Combine all crust ingredients in processor.  Using on/off turns, blend until moist clumps form.  Gather dough into ball.  Press dough evenly over bottom and up sides of an 11 inch diameter tart pan with removable bottom.  Freeze until firm, about 15 minutes.
3.Pierce crust all over with toothpick.  Bake crust until golden brown, piercing with toothpick if crust bubbles, about 15 to 20 minutes.
4.Transfer to rack and cool.  Maintain oven temperature.
 
Filling:
1.Melt 2 tablespoons butter in heavy large skillet over medium heat.  Add pears. Sprinkle 2 tablespoons sugar over.  Sauté until pears begin to brown and soften slightly, turning occasionally, about 12 minutes.  Cool pears.
2.Place pears, rounded sides up, on work surface (do not clean skillet).  Cut pears into thin crosswise slices; press gently to fan slices of each quarter toward the bottom.  Set aside on a flat surface.
3.Melt remaining 4 tablespoons butter in same skillet over low heat, whisking to incorporate pear juices left in skillet.
4.Whisk 4 tablespoons sugar, eggs and flour in large bowl to blend.  Gradually whisk in butter mixture from skillet.
5.Combine ¾ cup cranberries and remaining 2 tablespoons sugar in processor and coarsely chop berries.
6.Stir cranberry mixture and pear brandy into egg mixture.  Spoon cranberry mixture into crust, distributing evenly.
7.Using large knife blade, transfer pear quarters to crust, pointed ends toward center.
8.Bake tart until filling is set and top begins to brown, about 40 minutes.  Cool tart on a rack.  (Can be made 8 hours ahead. let stand at room temperature.)
9.Using small sharp knife, cut crust away from pan sides if necessary.  Gently push up pan bottom to release tart.  Place tart on platter.  Garnish with addition cranberries.  Cut tart into wedges and serve with whipped cream.

Recipe by Anna Gill

FOR THE TART: makes 1- 9 inch round or 13 ½ X 4 inch rectangular tart*
1 batch pastry dough
1 cup heavy cream
1 whole large egg
2 large egg yolks
¼ teaspoon salt
¼ teaspoon black pepper
5 oz chilled Stilton, rind removed and cheese crumbled (1 ½ cups)
Cranberry Chutney or Cranberry Port Conserve

FOR THE CRANBERRY CHUTNEY
Makes about 2 cups
2 large shallots (3 oz), coarsely chopped
1 tablespoon vegetable oil
1 (12-oz) bag frozen cranberries (not thawed)
⅔ cup sugar
3 tablespoons cider vinegar
1 teaspoon minced garlic
1 teaspoon minced peeled fresh ginger
½ teaspoon salt
⅛ teaspoon dried hot red pepper flakes

FOR THE CRANBERRY PORT CONSERVE
Makes about 3 cups
1 (12-ounce) package fresh cranberries
¾ cup sugar
⅔ cup ruby Port
1 medium navel orange, unpeeled, chopped
¼ cup dried currants
⅓ cup chopped walnuts

FOR THE TART: makes 1- 9 inch round or 13 ½ X 4 inch rectangular tart*
Tart shell: 
1. Preheat oven to 350°F.
2. Roll out dough on a lightly floured surface with a floured rolling pin into a 17- by 8-inch rectangle and fit into tart pan. Trim excess dough, leaving a ½ inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and sides all over with a fork. Chill until firm, about 30 minutes.
3. Line pastry shell with foil shiny side down and fill with pie weights. Bake in middle of oven 20 minutes, then carefully remove foil and weights and bake until golden, 10 to 15 minutes more. Cool shell in pan 20 minutes.
4. Reduce oven temperature to 325°F. 

Filling:
1. Whisk together cream, whole egg, yolks, salt, and pepper until combined. 
2. Put tart shell (still in pan) on a baking sheet and scatter cheese evenly in shell. Slowly pour custard into shell. Bake in middle of oven until golden around edge and custard is just set, 30 to 35 minutes. Cool completely. Remove rim, cut into pieces and top with chutney or conserve.

*If you plan to use the tart as hors d’oeuvres, use the rectangular pan which can readily be cut into individual squares. 

NOTE: Tart can be made 1 day ahead and chilled, covered. Reheat before serving. 

FOR THE CRANBERRY CHUTNEY
1. Cook shallots in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 3 minutes.
2. Stir in remaining ingredients and simmer, uncovered, stirring occasionally, just until berries pop, 10 to 12 minutes, then cool.

NOTES:
1. Chutney can be made 1 week ahead and chilled, covered.
2. Prepared Cranberry Chutney can be found in the markets and used with success.

FOR THE CRANBERRY PORT CONSERVE
1. Combine cranberries, sugar and Port in heavy large saucepan.
2. Bring mixture to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low.
3. Add chopped orange and simmer until cranberries burst and mixture thickens slightly about 15 minutes.
4. Remove from heat. Mix in dried currants.
5. Cool cranberry conserve completely.
6. Stir in chopped walnuts.

ADVANCED PREP: Cranberry conserve can be prepared 3 day's ahead. If so, cover tightly and refrigerate.

Recipe by Anna Gill

Serves: 8

Cooking oil spray
2 cups old-fashioned or quick-cooking (not instant) rolled oats
⅔ cup rye flakes or wheat flakes
⅓ cup coarsely chopped almonds or raw pistachios
⅓ cup dried cranberries
½ cup sultanas or raisins
2 tablespoons flaked coconut
2 tablespoons honey
½ teaspoon vanilla extract
⅛ teaspoon cinnamon
¼ cup chopped flaxseeds

1. Preheat oven to 350°F.
2. Coat a baking sheet with cooking spray and spread oats and rye or wheat flakes on the baking sheet in a 
single layer.
3. Bake for 10 minutes. Stir in the nuts and coconut then bake until the oats are fragrant, about 8 minutes.
4. Turn off the oven. Stir sultanas (or raisins) and the cranberries into the muesli.
5. Microwave honey for 10 seconds in a glass prep bowl. Stir in the vanilla and cinnamon.
6. Drizzle the honey mixture over the muesli and stir to coat.
7. Return the muesli to the turned-off warm oven and let cool completely, about 2 hours.
8. Toss with the flaxseeds and serve.

Recipe by Anna Gill

Makes 2¼ cups

1 (12-ounce) bag fresh cranberries
1 cup sugar
1 cup water
2 ¼ teaspoons finely grated orange peel
½ teaspoon coarse kosher salt
½ teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 ½ teaspoons grated peeled fresh ginger

1. Combine cranberries, sugar, water, orange peel, salt, cinnamon, cloves, nutmeg, and allspice in heavy medium saucepan.
2. Bring all ingredients to boil in heavy medium saucepan, stirring often. Reduce heat to medium-low and simmer until most of cranberries burst, stirring occasionally, about 10 minutes. Cool slightly.
3. Stir in ginger.
4. Pour into a serving bowl, cool completely.
5. Cover and refrigerate until an hour before serving.

ADVANCE PREP: This sauce can be prepared 1 week ahead. Keep refrigerated.

Recipe by Anna Gill

Makes about 2½ cups
Recipe can be doubled

2½ cups frozen, partially thawed cranberries (rinsed and picked
through) approximately one 12 oz. bag
Juice of 1 large lime
6 Tbs. honey
2 to 3 jalapeño peppers, seeded and minced
¼ cup cilantro plus 1 tablespoon
2 Tbs. tequila

1. Place the picked over berries in a blender or food processor and puree until they are fairly smooth.
2. Scrape the chopped berries into a bowl. Blend in the lime juice, honey, tequila, jalapenos and ¼ cup cilantro.
3. Cover and refrigerate overnight.
4. When ready to serve, place sauce in serving bowl and sprinkle with the remaining cilantro

Recipe by Anna Gill

Makes one 10 inch tart

For the shell:
1½ cups all-purpose flour
2 tablespoons sugar
¼ teaspoon salt
1 stick (½ cup) cold unsalted butter, cut into bits
1 large egg yolk, beaten with
1½ tablespoons hyper cold vodka
shell weights

For the filling:
3 large eggs
2/3 cup firmly packed dark brown sugar
2/3 cup light corn syrup
½ stick (¼ cup) unsalted butter, melted and cooled
½ teaspoon salt
1 teaspoon vanilla
1¼ cups chopped cranberries
1 cup chopped walnuts

Make the shell:
1. Preheat oven to 425o.
2. In a processor mix together the flour, the sugar, and the salt. Add the butter and process the mixture until it resembles coarse meal. Add the yolk mixture, toss the mixture until the liquid is incorporated.
3. Form the dough into a flat round disc. Dust the dough with flour and chill it, wrapped in plastic wrap, for 1 hour.
4. Roll out the dough 1/8 inch thick on a floured surface.
5. Fit dough into a 10-or 11-inch round tart pan with a removable fluted rim, and chill the shell for 30 minutes.
6. Line the shell with foil, fill the foil with the weights, and bake the shell in the lower third of oven for 15 minutes. Remove the foil and rice carefully, bake the shell for 5 minutes more, or until it is pale golden and let it cool in the pan on a rack.

Make the filling:
1. Lower oven temperature to 350o.
2. In a bowl whisk together the eggs, the brown sugar, the syrup, the butter, the salt, and the vanilla until the mixture is smooth and stir in the cranberries and the walnuts.
3. Pour the filling into the shell, bake the tart in the middle of the oven for 40 to 45 minutes, or until it is golden, and let it cool completely on a rack.
4. Remove the rim of the pan and slide the tart onto a serving plate.

The tart may be made 1 day in advance and kept, covered, at room temperature.

Recipe by Anna Gill

Makes 2 1/4 cups

1 (12-ounce) bag fresh cranberries
1 cup sugar
1 cup water
2 ¼ teaspoons finely grated orange peel
1/2 teaspoon coarse kosher salt
¼ teaspoon pale green cardamom pods, pulverized in a spice grinder or mini processor
1 vanilla bean

1. Combine first six ingredients in heavy medium saucepan.
2. Split vanilla bean lengthwise in half; scrape seeds into cranberry mixture and add bean.
3. Bring all ingredients to boil in heavy medium saucepan, stirring often. Reduce heat to medium-low and simmer until most of cranberries burst, stirring occasionally, about 10 minutes.
4. Cool completely.
5. Cover and refrigerate until one hour before serving.
6. Remove bean before serving.

ADVANCED PREP: Cranberry Sauce can be prepared 1 week ahead. Keep refrigerated.

Recipe by Anna Gill

Serves: 10 - 12

For the Cake:
Softened butter for baking dish
1½ cups cake flour 
¾ teaspoon ground cinnamon
¾ teaspoon kosher salt 
½ teaspoon ground cardamom
1 teaspoon baking powder 
½ teaspoon baking soda
2 cups (8 ounces) fresh (or frozen, thawed) cranberries
⅔ cup sugar 
⅔ cup (packed) dark brown sugar 
½ cup extra lite olive oil 
2 large eggs
½ cup sour cream 
1 tablespoon freshly grated orange zest
2 teaspoons freshly grated lemon zest 
1 teaspoon vanilla extract
⅓ cup apple juice

For the Toppings:
1 cup prepared crème fraiche
1 - 2 cups Cranberry Vanilla and Cardamom Sauce (recipe below)

For the Cranberry Vanilla and Cardamom Sauce:
Makes about 2 ¼ cups
1 (12-ounce) bag fresh cranberries
1 cup sugar
1 cup water
2¼ teaspoons finely grated orange peel
½ teaspoon coarse kosher salt
¼ teaspoon cardamom seeds, lightly crushed, from green cardamom pods
1 vanilla bean

Special equipment: An 8"-square cake pan

For the Cake:
1. Preheat oven to 350°F.
2. Coat bottom and sides of cake pan with softened butter.
3. Whisk flour and next 5 ingredients in a medium bowl and set aside.
4. Pulse cranberries in a food processor until well chopped; set aside.
5. Stir sugar, brown sugar, and oil in another medium bowl to blend. Add eggs one at a time, stirring to blend between additions.
6. Whisk in sour cream, orange zest, lemon zest, and vanilla. 
7. Whisk in ⅓ of the dry ingredients into the wet ingredients.
8. Whisk in ½ the juice.
9. Whisk in another third of the dry ingredients. When complete, whisk in the remaining juice. Finally whisk in the remaining dry ingredients.
10. Gently blend in the chopped cranberries. Scrape the batter into the buttered pan; smooth top. 
11. Bake for 30 to 35 minutes.
12. Rotate the cake pan in the oven and bake for an additional 30 to 40 minutes until a toothpick inserted in the middle comes out clean.
13. Transfer the pan to a wire rack; let cake cool in pan for 15 minutes.
14. Run a thin knife around inside of the pan to release the cake. Using a clean cloth invert the cake to remove it from the baking dish and place in on a serving dish.
15. Spread a thin layer of the crème fraiche across the top of the cake and add a swathe of cranberry sauce. When serving, top each piece with a bit more crème fraiche and cranberry sauce.

For the Cranberry Sauce:
1. Combine the first six ingredients for basic cranberry sauce in heavy medium saucepan.
2. Split vanilla bean lengthwise in half; scrape seeds into cranberry mixture and add bean.
3. Bring all ingredients to boil in heavy medium saucepan, stirring often. Reduce heat immediately to medium-low and simmer until most of cranberries burst, stirring occasionally, about 10 minutes.
4. Remove bean.
5. Transfer sauce to medium bowl. Cool, cover, and refrigerate cranberry sauce.

ADVANCED PREP:Cranberry Sauce can be prepared 1 week ahead. Keep refrigerated.