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This popular dessert is a moist almond cake paired with tart cranberries and nuts that is a staple at holiday gatherings. The cranberry cobbler is always a hit and pairs so well with fresh whipped cream or vanilla bean ice cream.
During the Fall and Winter season, I love to stock up on fresh cranberries. I make all sorts of desserts and even appetizers with fresh cranberries and I love how the tart cranberries pair so well with sweet desserts.
When I first made this dessert, I was blown away by it. It reminded me of a warm, comforting cobbler, a moist cake, and a pie all in one. It has a similar texture to my Texas Blueberry Cobbler Recipe which I love.
The popularity of Nantucket Cranberry Pie has soared after Trader Joe’s started selling these popular holiday pies. But I do believe everything does taste better from scratch so homemade cranberry pie will always reign supreme.
Originating from the charming island of Nantucket, this pie boasts a rich history, a unique name, and a sweet and tart flavor that makes it a favorite among dessert enthusiasts.
What is Nantucket Cranberry Pie:
Nantucket Cranberry Pie is a delicious dessert that pairs the tartness of fresh cranberries with a dense, cake-like base. Despite its name, it’s not a traditional pie with a crust but rather a cake that showcases the vibrant flavors of cranberries.
Why is it named Nantucket Cranberry Pie?
Legend has it that the pie was created by Nantucket locals as a way to celebrate the island’s abundant cranberry harvests. The cranberry, a native fruit to the region, takes center stage, delivering a delightful combination of sweetness and tartness.
Ingredients:
It all starts with a base of fresh cranberries coated in sugar. Then a cake batter is poured over it similar to a cobbler and baked. You can serve it with fresh whipped cream or vanilla ice cream.
- Fresh Cranberries — I suggest using fresh cranberries in this recipe.
- Butter
- Sugar
- Nuts (Walnuts or Pecans) — choose your favorite type of nuts for this cranberry cake recipe.
Cake Batter:
- Butter — use unsalted butter. I love to use Kerry Gold Butter in this recipe but any butter will work well.
- Sugar
- Eggs
- Vanilla and Almond Extract — if you love almond extract, please feel free to add more depending on your preference. It pairs beautifully with the tart cranberries.
- Flour
- Salt
- Sparkling Sugar — this is optional and can be sprinkled on the top of the cake to add a touch of crunch and sweetness.
How to make Christmas Cranberry Pie:
This is a super simple, easy recipe that can be made in less than 1 hour. It looks so beautiful and festive!
- Preheat oven to 350 degrees. Generously grease a 9-inch springform pan with butter.
- In a medium bowl, combine fresh cranberries, sugar, and nuts and stir together. Pour the mixture into the pan.
- Make the batter. In a bowl, stir together the slightly cooled melted butter and sugar until smooth. Add in eggs, vanilla extract, almond extract, flour, and salt. Mix until smooth. Don’t overmix once you add the flour.
- Spread the batter over the cranberry mixture in the pan.
- Place the springform pan on a large baking sheet (in case there are drips). Bake for 30-38 minutes. This is a moist cake so don’t overbake.
- Let it cool for 15 minutes before removing the springform pan. Run a knife along the sides of the pan to loosen the pie.
- Gently invert it onto a serving plate so the cranberries are on the top. Serve with fresh whipped cream or vanilla ice cream.
Top Baking Tips:
Here are my top tips for making Nantucket Cranberry Pie at Home:
- Fresh Cranberries: Use fresh cranberries for the best flavor and texture. Frozen cranberries can be used if fresh ones are not available.
- Sweet and Tart Balance: Adjust the sugar content according to your preference. If you want a sweeter pie, I suggest adding an extra 2 Tablespoons of sugar. The beauty of Nantucket Cranberry Pie lies in its perfect balance of sweet and tart flavors.
- Quality Ingredients: Use high-quality ingredients, such as real vanilla extract and fresh, vibrant cranberries to enhance the overall taste and texture of the pie.
- Don’t Overmix: Overmixing the batter can result in a dense texture. Mix until just combined for a lighter, cake-like consistency.
- Do Not Overbake: This is a moist cranberry cake so make sure not to overbake or it will turn out too dry.
One of my favorite desserts of all time is my No-Bake Christmas Cranberry White Chocolate Cheesecake that I posted yesterday. We will be serving that on Christmas Eve.
Popular Cranberry Recipes:
Here are some popular recipes featuring cranberries perfect for your Fall, Christmas, or holiday events…
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Nantucket Cranberry Pie
Ingredients
- 2 Tablespoons Butter
- 12 ounces Fresh Cranberries
- 1/3 cup Walnuts or Pecans (chopped)
- 1/2 cup Sugar
Cake Batter:
- 3/4 cup Unsalted Butter (melted and slightly cooled)
- 3/4 cup Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 1/4 to 1/2 teaspoon Almond Extract
- 1 cup Flour
- 1/2 teaspoon Salt
- 1 Tablespoon Sparkling or Sanding Sugar (optional)
- Fresh Whipped Cream or Vanilla Ice Cream
Instructions
- Preheat oven to 350 degrees. Generously grease a 9-inch springform pan with butter on the bottom and along the sides. You may also spray with a non-stick cooking spray after coating with butter to ensure the dessert comes out well.
- In a medium bowl, combine fresh cranberries, sugar, and nuts and stir together. Pour the mixture into the pan.
- Make the batter. In a bowl, stir together the slightly cooled melted butter and sugar until smooth. Add in eggs, vanilla extract, almond extract, flour, and salt. Mix until smooth. Don't overmix once you add the flour.
- Spread the batter over the cranberry mixture in the pan.
- Place the springform pan on a large baking sheet (in case there are drips). Bake for 30-38 minutes. This is a moist cake so don't overbake.
- Let it cool for 15 minutes before removing the springform pan. Run a knife along the sides of the pan to loosen the pie.
- Gently invert it onto a serving plate so the cranberries are on the top. Serve with fresh whipped cream or vanilla ice cream.
Notes
- Fresh Cranberries — I suggest using fresh cranberries in this recipe.
- Nuts (Walnuts or Pecans) — choose your favorite type of nuts for this cranberry cake recipe.
- Butter — use unsalted butter. I love to use Kerry Gold Butter in this recipe but any butter will work well.
- Vanilla and Almond Extract — if you love almond extract, please feel free to add more depending on your preference. It pairs beautifully with the tart cranberries.
- Sparkling Sugar — this is optional and can be sprinkled on the top of the cake to add a touch of crunch and sweetness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Such an amazing cake. The combo of flavors is everything! Such a fun festive dessert to make.
I was surprised at how much I loved this cake and even though I wasn’t sure my kids would like the cranberries….they absolutely everyone loved it. The combination of cranberries and almond is a winner.
I followed everything except I added 1/4 up more chopped walnuts to the base. I buttered the bottom & the sides of the springform pan GENEROUSLY. Waited 15 minutes after out of oven, used a butterknife gently around the springform pan. Came loose very well, but the bottom of the pan was literally melded to the cake. It was very hard to turn it onto the serving plate because it was HOT & too awkward with oven mitts. Finally got it turned over, but literally had to scrape it off the bottom of the springform pan. It will probably taste good, but doesn’t look very pretty. Maybe it would be better in a normal pie plate? HELP
I ended up remaking it with a piece of parchment paper put on the bottom of the springform pan & a little bit of butter smeared on the parchment round. Came off beautifully that time. Very moist & delicious cake, but I guess I am perplexed that no one else had the problem I did. Originally, it just stuck quite a bit to the bottom of the pan, and I had to scrape it off the pan. I also did generously butter the pan. It also was still very awkward to try and tip the cake onto a serving plate when the bottom of the springform pan was still very hot. Wonder if one could let it sit longer after the band was loosened & removed (especially if the parchment paper was on the bottom)?
Incredible! Perfect festive pie!
Love this pie! It was amazing. The cranberries made it so fresh and bright!
Do you put butter on the bottom AND sides of the springform pan? Thanks.
FROM THE RECIPE: Generously grease a 9-inch springform pan with butter on the bottom and along the sides.