FRASER ELISABETH TAN, PHD

Gingery Cranberry Sauce Galette

Cranberry sauce goes from side to main event in this sweet-tart galette, with candied ginger folded in.

Serves 6 to 8 VEG

Ingredients

  • ¾ cup (150 g) sugar, plus more for sprinkling
  • 2 tablespoons grated grapefruit or orange zest
  • 1 tablespoon finely grated fresh ginger
  • 1 teaspoon Diamond Crystal or ½ teaspoon Morton kosher salt
  • 1 pound (455 g) cranberries, fresh or frozen
  • ¼ cup (60 g) fresh grapefruit or orange juice
  • 2 tablespoons cornstarch
  • 2 tablespoons bourbon or Grand Marnier (or more grapefruit or orange juice)
  • 1 standard disk Galette Dough
  • ⅓ cup (55 g) candied ginger, roughly chopped
  • 1 large egg, beaten, for egg wash
  • Fennel seeds (optional)

Directions

  1. In a medium saucepan, rub the sugar, zest, fresh ginger and salt together with your fingers until fragrant. Stir in the cranberries and juice. Cook over medium-high heat, stirring often, until the berries soften and the liquid bubbles, 5 to 8 minutes. Lower to medium and keep boiling, stirring now and then, until the liquid has thickened and the berries start to break down, another 5 to 8 minutes.
  2. Stir the cornstarch and bourbon into a smooth slurry, add it to the pot, and cook, stirring, until very thick and jammy, about 1 minute. A spatula dragged through it should leave a clean trail.
  3. Scrape into a bowl set over ice water and cool to room temperature, about 30 minutes. (The sauce keeps in the fridge for up to a week.)
  4. Heat the oven to 425°F (220°C) with a rack in the center. Line a sheet pan with parchment.
  5. Roll the dough into a round or rectangle on the lined pan.
  6. Stir the candied ginger into the sauce and spread it over the dough, leaving a 2-inch (5 cm) border. Fold the edges in over the filling, pleating as you go. Freeze on the pan for 10 minutes.
  7. Brush the exposed crust with egg wash, sprinkle on fennel seeds if using, then sprinkle sugar over the whole galette.
  8. Bake until the crust starts to turn golden, 12 to 15 minutes. Lower the oven to 375°F (190°C) and bake until the crust is deep golden brown, 30 to 40 minutes more, turning the pan halfway through.
  9. Cool 25 minutes (up to 8 hours), then slice and serve.

Notes

  • No candied ginger? Use dried cranberries instead and bump the fresh ginger up to 2 tablespoons.
  • In spring, swap the cranberries for 8 ounces (225 g) each of chopped strawberries and rhubarb.
  • Serve with unsweetened whipped cream.
  • Leftovers keep at room temperature, loosely covered, for up to 2 days. Rewarm on a sheet pan at 350°F (180°C) for about 10 minutes.

Source: Galette! by Rebecca Firkser, p. 90