In a medium pot, combine the cranberries, sugar, water, cointreau, and orange zest. Top with a lattice crust. In a large bowl, combine the cranberry sauce, brown sugar and butter. Line pie plate with bottom pastry; 1 small navel orange, peeled, sectioned and. 2 teaspoons grated lemon zest. 1 teaspoon grated orange zest. For the filling you’ll need: 1 (8 oz.) cream cheese, softened. 2 cups thick cranberry sauce.
In a medium pot, combine the cranberries, sugar, water, cointreau, and orange zest. Bring the mixture to a simmer over medium heat. 2 teaspoons grated lemon zest. 2 cups thick cranberry sauce. For the filling you’ll need: 1 teaspoon grated orange zest. In a medium pot, combine the cranberries, sugar, water, cointreau, and orange zest. Top with a lattice crust. 2 cups crushed gingersnap cookies. In a large bowl, combine the cranberry sauce, brown sugar and butter. 1 small navel orange, peeled, sectioned and.
