Cranberry Orange Pie with Gingersnap Crust : A Bright and Festive Holiday Dessert

Cranberry lovers, rejoice. This Cranberry Orange Pie with Gingersnap Crust is the ultimate holiday dessert—tangy, sweet, smooth, and spiced all in one beautiful slice. A rich cranberry orange curd fills a crunchy gingersnap cookie crust, making this tart perfect for Christmas, Thanksgiving, or any winter celebration.

Whether you’re searching for a cranberry curd tart with gingersnap crust, a cranberry orange curd pie, or even a citrusy twist on a traditional holiday pie, this vibrant dessert will deliver flavor and elegance with ease. It’s also a stunning centerpiece that’s just as at home at a dinner party as it is at a casual family gathering.

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Why You’ll Love This Cranberry Curd Tart with Gingersnap Crust

This pie is more than just a pretty dessert—it’s a blend of bold flavors and festive presentation. Here’s why it deserves a place on your holiday menu.

The flavor is complex and satisfying. Cranberries and orange are natural partners. Their tartness and brightness are balanced by just enough sweetness to keep the curd creamy, luxurious, and completely crave-worthy.

The gingersnap crust is the perfect match. Buttery and warmly spiced, it complements the tart cranberry filling and gives the pie a rustic, cozy feel.

It’s flexible and easy to adapt. Whether you prefer a cranberry lime curd tart with pecan ginger crust, a variation with lemon, or a cranberry curd tart with Biscoff crust, this recipe lets you get creative.

It’s make-ahead friendly. The tart must chill for a few hours, making it a convenient option when prepping desserts for the holidays.

It looks stunning. The deep red color of the cranberry curd, especially when garnished with sugared cranberries or orange zest, brings undeniable visual appeal to your dessert table.

Ingredients for Cranberry Orange Curd Pie

You’ll only need a few simple ingredients to make this holiday pie. Here’s what to gather:

For the gingersnap crust:

• 1 ½ cups gingersnap cookie crumbs (use gluten-free if needed)
• 5 tablespoons unsalted butter, melted
• Pinch of sea salt

For the cranberry orange curd:

• 12 oz fresh or frozen cranberries
• ¾ cup granulated sugar
• ¼ cup freshly squeezed orange juice
• 2 teaspoons orange zest
• 2 teaspoons lemon juice
• 4 tablespoons unsalted butter, cut into cubes
• 2 large eggs
• 1 egg yolk
• Optional: extra zest or vanilla extract for flavor depth

These ingredients form the base of a classic cranberry curd tart, but with the addition of orange juice and zest, you get a citrusy brightness that elevates every bite.

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Kitchen Tools You’ll Need

Making this tart doesn’t require anything fancy, but these tools will help:

• Food processor (to crush cookies)
• Saucepan
• Blender or immersion blender
• Fine mesh strainer (for a silky curd)
• Mixing bowls
• Whisk
• Rubber spatula
• 9-inch tart pan with removable bottom

For easier slicing and serving, a hot knife and pie server come in handy.

How to Make Cranberry Orange Pie Step-by-Step

Step 1: Make the gingersnap crust

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, stir the gingersnap crumbs with melted butter and a pinch of salt.
3. Press the mixture firmly into a 9-inch tart pan, making sure it’s even and well-packed along the sides and bottom.
4. Bake for 10 minutes, then let cool completely before adding the filling.

You can use crushed Biscoff cookies for a sweeter, slightly caramel-flavored alternative—this turns it into a cranberry curd tart with Biscoff crust.

Step 2: Cook the cranberry orange curd

1. In a saucepan, combine cranberries, sugar, orange juice, orange zest, and lemon juice. Simmer over medium heat until cranberries burst and soften (about 10 minutes).
2. Remove from heat and blend until smooth. Pour through a fine mesh sieve into a clean pan to remove skins and seeds.
3. Stir in the butter until melted and smooth.
4. In a bowl, whisk the eggs and yolk. Slowly temper by adding a small amount of the warm cranberry mixture to the eggs, whisking constantly.
5. Pour the tempered eggs back into the pan with the curd and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5–7 minutes).
6. Remove from heat and pour into the cooled crust.

Step 3: Chill and serve

Let the tart cool at room temperature for 20–30 minutes, then transfer to the refrigerator. Chill for at least 4 hours or overnight until the curd is firm and glossy.

Before serving, garnish as desired—sugared cranberries, orange peel curls, whipped cream, or mint leaves all make beautiful finishing touches.

Pro Tips for the Best Cranberry Curd Tart

• Always strain the curd for the smoothest texture. Even high-speed blenders can leave bits of skin that affect mouthfeel.
• Tempering the eggs carefully ensures your curd stays silky without scrambling.
• Don’t skip the chill time. The curd sets as it cools and firms into the perfect sliceable consistency.
• Use fresh orange juice and zest for the brightest citrus flavor—store-bought juice can taste dull by comparison.
• Garnish just before serving to keep decorations fresh and vibrant.

For another curd-based dessert that’s rich and elegant, try a flourless dark chocolate torte as a rich contrast to this tart’s brightness.

Variations on Cranberry Orange Curd Tart

This pie is incredibly versatile. Here are some creative variations:

Cranberry Lemon Curd Tart
Swap the orange juice and zest with lemon for a tangier, sharper flavor.

Cranberry Lime Curd Tart with Pecan Ginger Crust
Use lime instead of orange and blend finely chopped pecans into your crust for nutty richness.

Cranberry Curd Tart with Biscoff Crust
Use crushed Biscoff cookies instead of gingersnaps. Their caramelized flavor pairs beautifully with cranberry.

Rustic Cranberry Tart
Instead of a tart pan, press the crust into a shallow pie dish for a more homey, rustic appearance.

Mini Tartlets
Divide the recipe among mini tart pans for individual servings—great for parties or dessert tables.

Serving Ideas for the Holidays

This tart makes a gorgeous addition to your holiday dessert spread. For a festive presentation:

• Top with sugared cranberries and fresh rosemary for a Christmas vibe.
• Drizzle white chocolate over the surface for contrast and elegance.
• Serve with a side of whipped mascarpone or vanilla bean ice cream.
• Garnish with edible gold leaf or candied orange slices.

Pair this tart with savory sides like stuffed acorn squash or prosciutto-wrapped asparagus for a full-course holiday menu.

Storage and Make-Ahead Tips

This tart is a make-ahead dream. You can prepare it up to 2 days in advance and store it chilled.

To store:
Cover loosely with plastic wrap and refrigerate for up to 4 days.

To freeze:
Freeze the fully assembled tart (without garnishes) for up to 1 month. Thaw overnight in the fridge before serving.

To travel with it:
Wrap in foil or plastic wrap and place in a pie carrier or shallow box to prevent shifting.

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Frequently Asked Questions

Can I use frozen cranberries?
Yes, frozen cranberries work well. Just thaw and drain any excess liquid before cooking.

Do I need to use a tart pan?
A tart pan with a removable bottom is ideal, but you can use a pie dish if needed. Just be sure the crust is well packed.

Can I make this dairy-free?
Yes, use plant-based butter for the crust and the curd. The texture may be slightly different, but the flavor will still shine.

What if my curd is too soft?
Make sure it cooked long enough to thicken, and always chill for at least 4 hours. If it’s still soft, it may not have set properly due to undercooking or incorrect egg tempering.

Is this recipe gluten-free?
It can be. Use certified gluten-free gingersnap cookies or Biscoff-style cookies for the crust.

Cranberry Orange Pie for Christmas and Winter Entertaining

This cranberry curd tart Christmas favorite is ideal for all kinds of winter events. Its color, flavor, and festive aroma make it the perfect addition to:

• Christmas Eve dinners
• Thanksgiving dessert tables
• New Year’s Eve parties
• Holiday brunches or cookie swaps

It’s bright and cheerful enough to bring to casual gatherings but elegant enough to grace the table at more formal affairs.

Looking for more dessert ideas for the season? Pair this tart with something creamy like pumpkin cheesecake truffles or a classic like mini pumpkin bread for a diverse dessert tray.

Final Thoughts

This Cranberry Orange Pie with Gingersnap Crust combines everything you want in a winter dessert—bold cranberry flavor, a creamy citrus curd, and a warmly spiced crust. It’s eye-catching, crowd-pleasing, and full of festive flair.

Make it for the holidays or any time you want a tart that’s as stunning as it is delicious. And don’t be surprised when everyone asks for the recipe.

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