Ingredients
- 3 cups fresh cranberries
- 150 ml Quebec maple syrup
- 1 tbsp orange zest
- 2 tbsp cornstarch
- 1 pastry shell
Method
- Mix cranberries, maple syrup, orange zest, and cornstarch.
- Fill the pastry shell with the cranberry mixture.
- Bake at 175°C for 30-35 minutes.
- Let cool completely to allow the filling to set.
Conversion and rationale
Original sweetener (classic version): 180 g white sugar
Conversion used: 150 ml maple syrup; reduced water content to maintain thickness.
Why Quebec maple syrup: The rich, amber notes of maple syrup soften the intense bitterness of cranberries.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →