julia child, mastering the art of french cooking, julie powell, french cuisine

Cranberry Sauce Tarte

The dish that bites back!


  • 1 bag Ocean Spray cranberries
  • 1/2 C sugar
  • 1 C water
  • 2 Tbs. orange marmalade
  • 1/4 C chopped walnuts (toasted)
  • 1/2 C Granny Smith apples,
    peeled and grated

Dissolve sugar in water and boil.
*Editor’s Note: Unable to find Ocean Spray brand cranberries, I opted for my grocer’s generic brand. This turned out to be the key ingredient to make this particular dish a success.
Add generic brand cranberries to water and bring to boil. Reduce heat and stir occasionally. Berries will pop in 10-20 minutes.
When jelly has formed, remove from heat and stir in marmalade.
Add nuts and apple. Chill for one hour.

Best served at Thanksgiving dinner, where then and only then do you realize that the generic brand of cranberries has a tartness that’s so acidic, you  have to wonder if you’ve just been kicked in the throat by a donkey. Luckily, you now have one more thing to be thankful for – that your silverware and fine china haven’t been corroded beyond recognition during the serving of this unforgettable dish. Bon appetit!

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