- 2 1/2 cups sugar
- 1 teaspoon chopped lemon zest
- 3/4 cup water
- 2 1/4 pound fresh cranberries
- 1/2 teaspoon vanilla
- One 10 -inch sweet pastry crust, docked and totally blind baked
- 1 cup whipped cream
- Sprigs of mint
- Chopped lemon zest
- Powdered sugar
Combine the sugar, lemon zest, and water. Bring to a boil and cook for 5 minutes. Add the cranberries and cook for 10 minutes. Using a slotted spoon remove the cranberries and reduce the syrup by half. Add vanilla. Pour the syrup over the berries and allow to cool. Fold in the whipped cream and fill the pastry crust. Chill completely. Garnish with mint, lemon zest,and powdered sugar.
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