Ingredients
| 4 | ounces gingersnap cookies, approximately 18 |
| 1 | cup walnut pieces |
| 4 | tablespoons butter, melted |
| 3 | tablespoons brown sugar |
| 12 | ounces cranberries, frozen or fresh |
| 1 1/2 | cups sugar, divided |
| 1/3 | cup water |
| 3 | large eggs |
| 2 | large egg yolks |
| 1/2 | cup orange juice |
| 2 | tablespoons orange zest |
| teaspoon salt | |
| 3/4 | cup cold butter, cubed |
| garnish: whole berries coated in sugar | |
| whipped topping |
Instructions
Pulse cookies, walnuts, melted butter and brown sugar in a food processor. Press into bottom and sides of a deep pie pan. Bake at 350 degrees F for 12 to 15 minutes, until browned. Allow to cool. Cook cranberries, 1 cup sugar and water until berries burst and most liquid evaporates, approximately 12 to 15 minutes. Cool to lukewarm then puree until smooth. Add puree, remaining sugar, eggs, egg yolks, orange juice, orange zest and salt to a double boiler. Cook until thick enough to coat a spatula, approximately 8 to 10 minutes. When just warm, add butter one piece at a time, beating on high speed until the curd is lighter in color. Pour into crust and chill for 2 hours. Garnish with whole berries and serve with whipped topping.
