Olsson Recipes

WSJ 2023

2 LBs fresh cranberries

1 bottle Ruby Port

1 3/4 C sugar

zest one orange

1. In sauce pan, med heat, bring all ingredients to a boil. When cranberries start to burst, reduce heat. Simmer 15-20 minutes. Let cool. Serve immediately or refrigerate up to 1 week.
2. Make a Galette: on parchment paper roll dough into 7″ circle, 1/4 ” thick. transfer to baking sheet. Strain cranberry sauce, fill dough center – leaving 1 1/2″ border all around folding border up and over cranberries.
3. Refrigerate 30 minutes. PreHeat oven to 425°
4. Beat 1 egg and 2 TB milk and brush border.
5. Sprinkle 1 TB turbinado sugar on top. Bake 50 min/crust golden.
6. serve with Crème Chantilly: beat 1/2 C crème fraiche & 1 C heavy cream