Christmas Cranberry Pie with Orange Marmalade Recipe

Introduction

This Christmas Cranberry Pie with Orange Marmalade is a festive dessert bursting with tart and citrus flavors. The combination of fresh cranberries and sweet marmalade creates a vibrant filling, perfectly complemented by a flaky pie crust and fluffy whipped cream topping. It’s a delightful treat for holiday gatherings or any special occasion.

Ingredients

• 1 deep-dish frozen pie crust
• 0.25 oz package unflavored gelatin
• 4 cups fresh or frozen cranberries
• 1 cup sugar, plus 1 tablespoon divided
• ½ cup orange marmalade
• 1 teaspoon orange zest
• 1 cup heavy cream

Instructions

1. Step 1: Bake the pie crust according to the package directions. Set aside to cool completely.
2. Step 2: In a medium saucepan, combine cranberries, 1 cup sugar, orange marmalade, and orange zest. Cook over medium heat, stirring occasionally, until the mixture thickens slightly and some cranberries pop, about 8–9 minutes. Remove from heat.
3. Step 3: Sprinkle the gelatin evenly over ⅓ cup cold water and let sit for 1 minute. Stir the gelatin mixture into the cranberry mixture until well combined.
4. Step 4: Let the fruit mixture cool for 2 hours.
5. Step 5: Pour the cooled fruit mixture into the prepared pie crust, spreading evenly. Cover with plastic wrap and refrigerate for at least 2 hours to allow the filling to set.
6. Step 6: To make whipped cream, combine heavy cream and 1 tablespoon sugar in a cold bowl. Whip with an electric mixer until stiff peaks form, about 2–3 minutes.
7. Step 7: Before serving, generously top the pie with whipped cream and add festive decorations as desired.

Tips & Variations

• For a sweeter pie, increase the sugar by an additional ½ cup in the cranberry mixture.
• Decorate with sugared cranberries, holiday candies, or rosemary sprigs dipped in syrup and sugar for a seasonal touch.
• You can use a homemade pie crust or try a graham cracker or gingersnap crust for a different flavor.
• Prevent crust puffing by pricking the crust bottom and sides with a fork before baking and using parchment paper with pie weights.

Storage

Store the pie covered in the refrigerator for up to 3–4 days. For best results, add the whipped cream topping just before serving to keep it fresh and fluffy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for this pie?

Yes, frozen cranberries work perfectly and will provide the same tart flavor as fresh ones. Just thaw them slightly before cooking.

Can I prepare this pie ahead of time?

Absolutely. You can make the pie fully, except for the whipped cream topping, up to 3–4 days in advance. Refrigerate covered and add the whipped cream just before serving for the best texture.

Christmas Cranberry Pie with Orange Marmalade Recipe

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4.9 from 108 reviews

This Christmas Cranberry Pie with Orange Marmalade is a festive and tangy dessert perfect for the holiday season. Featuring a deep-dish pie crust filled with a luscious mixture of fresh cranberries, orange marmalade, and a gelatin set filling, this pie balances tartness and sweetness beautifully. Topped with fluffy homemade whipped cream and customizable seasonal decorations, it makes a stunning and delicious centerpiece for your holiday table.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 4 hours 30 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pie Crust

• 1 deep-dish pie crust, frozen

Cranberry Filling

• 0.25 oz package unflavored gelatin
• 4 cups fresh or frozen cranberries
• 1 cup sugar plus 1 tablespoon, divided
• ½ cup orange marmalade
• 1 teaspoon orange zest

Whipped Cream Topping

• 1 cup heavy cream

Instructions

1. Bake the crust: Follow the package directions to bake the frozen deep-dish pie crust until golden and cooked through. Set aside to cool completely before filling.
2. Prepare the cranberry filling: In a medium saucepan, combine cranberries, 1 cup sugar, orange marmalade, and orange zest. Cook over medium heat, stirring occasionally, until the mixture thickens slightly and some berries pop, about 8 to 9 minutes. Remove from heat.
3. Bloom the gelatin: Sprinkle the unflavored gelatin evenly over ⅓ cup cold water and let it stand for 1 minute. Stir the gelatin mixture into the warm cranberry filling until fully combined.
4. Cool the filling: Allow the cranberry mixture to cool at room temperature for 2 hours; it will still be somewhat thin at this point.
5. Assemble the pie: Pour the cooled cranberry filling into the baked pie crust, spreading it out evenly. Cover with plastic wrap and refrigerate for at least 2 hours to allow the filling to thicken and set.
6. Make the whipped cream: In a chilled medium bowl, combine heavy cream and 1 tablespoon sugar. Using an electric mixer, whip until stiff peaks form, about 2 to 3 minutes.
7. Serve: Before serving, top the pie generously with the freshly whipped cream and decorate with seasonal candies or sugared cranberries as desired.

Notes

• This pie is tart due to the cranberries; increase sugar by ½ cup if you prefer a sweeter filling.
• Holiday-themed decorations like gummy candy trees or sugared cranberries add festive charm.
• Make ahead tip: Prepare as directed, cover, and refrigerate up to 3 to 4 days. Add whipped cream just before serving for best texture.
• You can use a homemade crust or experiment with graham cracker or gingersnap crusts for a different flavor.
• To prevent crust puffing, prick it with a fork before baking and use parchment paper with pie weights or dry beans during baking, removing them near the end.

Keywords: Christmas pie, cranberry pie, holiday dessert, orange marmalade pie, whipped cream topping, festive pie