(Serves 6 - 8)

  • 300 g (500 ml) cranberries
  • 500 ml water
  • 400 g (500 ml) sugar
  • 80 g (140 ml) cake flour
  • Grated rind and juice of 2 lemons
  • 3 ml ground nutmeg
  • 4 ml salt
  • 10 ml butter
  • 2 sheets flaky pastry
  • 1 beaten egg
  • 100 g cranberries, to decorate

Preheat oven to 220 °C. Bring cranberries and water to the boil. Mix sugar and flour, add a bit of the boiling mixture and mix to a smooth paste. Add rest of berry mixture. Stir in juice, rind, nutmeg, salt and butter and let cool completely. Line a greased pie dish of about 6 x 20 cm with a sheet of flaky pastry. Brush edge with beaten egg. Spoon in the filling. Cut a circle out of the second sheet of pastry and cover the filling with it. Press edges of pastry together. Nick the pastry. Brush with beaten egg. Bake for 20 minutes, lower temperature to 190 °C and bake for another 15 minutes. Serve with whipped cream.