Cranberry Minced Meat Pie: History and Origin
Cranberry minced meat pie is a dish that combines culinary tradition with unique and distinctive flavors. Its origin dates back to regions where cranberries are abundantly cultivated, especially in areas of the northern United States and Canada, although its popularity has crossed borders and has been adapted in various Latin American countries.
In different Latin American countries, this pie may vary slightly in its name and preparation. For example, in Mexico it might be found under the name "meat cake with cranberry," while in Colombia or Chile it might simply be called "meat pie with red fruits." This sweet-savory dessert combines the juiciness of the meat with the tart and sweet touch of the cranberry, creating a balanced and delicious gastronomic experience.
The incorporation of cranberries not only adds a special flavor but also reflects the influence of American cuisine, where this ingredient is very traditional for accompanying meat dishes and desserts. The mix of a crispy pastry base with a juicy filling and a decorative topping make this pie a classic that invites you to celebrate the blend of flavors and versatility in the kitchen.
How to Prepare Cranberry Minced Meat Pie
Ingredients: Sugar, cornstarch, water, fresh cranberries, pie crusts, meat filling, egg yolk, eggnog, instant vanilla pudding mix, whipping cream.
In a saucepan, combine sugar and cornstarch.
Add water.
Over high heat, cook and stir until it boils.
Add cranberries.
Bring back to a boil.
Reduce heat.
Simmer for 5 to 10 minutes, stirring occasionally.
Place the filling in a 9 or 10-inch pie plate lined with crust.
Top with cranberries.
Cover with a vented top crust.
Seal and flute edges.
Brush egg mixture over the crust.
Bake at 425 degrees on the bottom oven rack for 30 minutes or until golden brown.
Cool.
Decorate with eggnog cream.
Eggnog Cream: Beat whipping cream until stiff.
In another large bowl, combine eggnog and pudding mix.
Mix well.
Fold in the whipped cream.
Refrigerate.
Use as a topping for pies, cakes, or fruits.
Yields approximately 3 1/2 cups.
