Let’s make a Cranberry Orange Galette! This free-form tart is easier to make than a pie, and it’s bursting with bright, festive flavors. The combination of tart cranberries and zesty orange is simply irresistible, especially when nestled in a flaky, buttery crust. This rustic dessert is perfect for any occasion, from holiday gatherings to a simple weeknight treat.
Why You Will Love This Recipe
What makes this Cranberry Orange Galette so special? First, the homemade crust is wonderfully buttery and crisp. Second, the filling is a delightful balance of sweet and tart, with the vibrant citrus notes of orange perfectly complementing the cranberries. But most importantly, it’s incredibly simple to make! No fancy pie-crimping skills are required – just fold the edges of the crust over the filling for a rustic, charming look. This is a great dessert to involve the family in making, and the results are always impressive. You’ll love how the aroma of baking cranberries and oranges fills your kitchen, creating a warm and inviting atmosphere. Plus, a Cranberry Orange Galette is a beautiful and delicious alternative to traditional pies.
Ingredients
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/4 cup ice water
For the Filling:
- 4 cups fresh or frozen cranberries
- 3/4 cup granulated sugar
- 1/4 cup orange juice
- 2 tablespoons orange zest
- 2 tablespoons cornstarch
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1 tablespoon butter, cut into small pieces
- 1 large egg, beaten (for egg wash)
- 2 tablespoons coarse sugar, for sprinkling (optional)
Step-by-Step Instructions
- Make the Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Add Water: Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
- Chill the Dough: Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes (or up to 2 hours). This allows the gluten to relax, resulting in a tender crust.
- Prepare the Filling: In a large bowl, combine the cranberries, sugar, orange juice, orange zest, cornstarch, cinnamon, and cloves. Stir until well combined.
- Roll Out the Dough: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
- Transfer to Baking Sheet: Carefully transfer the dough to a baking sheet lined with parchment paper.
- Assemble the Galette: Pour the cranberry filling into the center of the dough, leaving a 2-inch border. Dot the filling with small pieces of butter.
- Fold the Edges: Gently fold the edges of the dough over the filling, pleating as you go.
- Egg Wash and Sugar: Brush the crust with the beaten egg wash and sprinkle with coarse sugar, if desired. The egg wash will give the crust a beautiful golden color, and the sugar will add a touch of extra sweetness and crunch.
- Bake: Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool: Let the Cranberry Orange Galette cool on the baking sheet for at least 15 minutes before slicing and serving. The filling will thicken as it cools.
Serving Suggestions
This Cranberry Orange Galette is delicious served warm or at room temperature. A scoop of vanilla ice cream or a dollop of whipped cream complements the tartness of the cranberries beautifully.
For a festive presentation, dust the galette with powdered sugar before serving. You can also garnish it with fresh orange slices or a sprig of rosemary.
This galette is perfect for Thanksgiving, Christmas, or any winter gathering. It’s also a wonderful treat to enjoy with a cup of coffee or tea on a chilly afternoon. Homemade Cranberry desserts are always a hit.
Storage and Reheating
To store leftover Cranberry Orange Galette, wrap it loosely in plastic wrap or place it in an airtight container. It will keep at room temperature for up to 2 days or in the refrigerator for up to 4 days.
To reheat, preheat your oven to 350°F (175°C). Place the galette on a baking sheet and warm it for 10-15 minutes, or until heated through. You can also reheat individual slices in the microwave for about 30 seconds. Reheating the galette helps to restore the crispness of the crust and enhance the flavors of the filling. This recipe is great any time, not just during the holidays.
Key Details
- Prep Time: 30 minutes
- Chill Time: 30 minutes
- Cook Time: 40-45 minutes
- Servings: 8 servings
Equipment Needed:
- Large bowl
- Pastry blender or your fingers
- Plastic wrap
- Rolling pin
- Baking sheet
- Parchment paper
Cranberry Orange Galette
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup 1 stick cold unsalted butter, cut into cubes
- 1/4 cup ice water
- 4 cups fresh or frozen cranberries
- 3/4 cup granulated sugar
- 1/4 cup orange juice
- 2 tablespoons orange zest
- 2 tablespoons cornstarch
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1 tablespoon butter cut into small pieces
- 1 large egg beaten (for egg wash)
- 2 tablespoons coarse sugar for sprinkling (optional)
Instructions
- Make the Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Add Water: Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
- Chill the Dough: Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes (or up to 2 hours). This allows the gluten to relax, resulting in a tender crust.
- Prepare the Filling: In a large bowl, combine the cranberries, sugar, orange juice, orange zest, cornstarch, cinnamon, and cloves. Stir until well combined.
- Roll Out the Dough: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
- Transfer to Baking Sheet: Carefully transfer the dough to a baking sheet lined with parchment paper.
- Assemble the Galette: Pour the cranberry filling into the center of the dough, leaving a 2-inch border. Dot the filling with small pieces of butter.
- Fold the Edges: Gently fold the edges of the dough over the filling, pleating as you go.
- Egg Wash and Sugar: Brush the crust with the beaten egg wash and sprinkle with coarse sugar, if desired. The egg wash will give the crust a beautiful golden color, and the sugar will add a touch of extra sweetness and crunch.
- Bake: Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool: Let the Cranberry Orange Galette cool on the baking sheet for at least 15 minutes before slicing and serving. The filling will thicken as it cools.
