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Hi,

I've done a search but not really come up with an answer, so here's my first post.

Rather than a pastry top, I'd like to top with fresh cranberries. How would I go about this best? I thought to 'melt' a jar of cranberry jelly/ sauce as a glaze, and to mix with the fresh cranberries, then pour/ arrange on top?

How does that sound?

Thanks!

Hi

What I do is to get a bag of frozen cranberries and cook as instructed. leave to go cold, arange on top of the pie and then make a gelatine mix with port rather than water to glaze.

What you are suggusting sounds fine though bit it would ba a little too sweet for me.

Cheers WW

Oh thank you, that's very interesting. I wouldn't have thought of that. I was only suggesting the cranberry jelly/ sauce, as I have fresh cranberries but they say "cooking cranberries" so thought they'd be very, very tart.

So, the cramberries on top of pies are cooked are they? Sorry, I've not eaten one (or any cranberries before) and this is the first [cranberry] one I am making.

Hi

yep the cranberries on top of the pie need to be cooked first along with sugar to taste. If you use uncooked cranberries that have been frozen they will be very tart. Most frozen cranberrys have a recipe on the back for cranberry sauce so just follow their guidelines for sugar.

Cook them until they just plump up so as to keep the berries whole as much as possible. Let them go cold.

Make the pie without a lid (cover with foil to stop the meat burning) leave to go cold. place the cranberries on the top, make some port jelly and pour over the topping. you will need a fair bit of jelly (depending on the size of the pie) because this will soak around the pie before filing up as it were, to cover the cranberries.

Cheers WW

That's so, so helpful, thank you, WW.

I made the pie (8lbs!) last night, so that is fine. I had some normal pork gelatine-stock so the meat already has that set around it. As it happened I ran out of stock last night so your suggestion is ace as I can 'top up' using your method.

I bought port today!

When are we invited around to taste it?

Dave

Ready later. I made three of them! Though the other two are just regular.

8lb! thats impressive!

Port is on special offer at the moment at Somerfields and is excellent. �10 for two bottles.....................lots siting in the larder hic!

Another topping you can do which is simple but effective is to cover in sliced / blanched apple slices and then use cider to make your jelly with. I regurally sell a GOS pie made with cider soaked apples (dried). Pork / apple / cider = wonderful mix.............

Cheers WW

Thanks for the apple suggestion and the heads up on Somerfield (didn't think to look ) but got some on offer from M&S.

I'll do the apple and cider one another time for sure. I sell three 8lbers a week, and make the odd guest appearance, hence getting festive with the cranberry.

It's not a great photo and it's also not yet finished. I'll top up the port when what's there is set to fill in the gaps a bit.

Thanks so much for your help and suggestions. I'm going to make a blue cheese with lattice top next week I think.

Oh, just seen I can't add a photo without hosting it on another site? I'll be back in a sec....

hmmmmmm.....

Dave

I often use Greens quick gel for pie toppings. Its red and has no real flavour so is ideal with cranberries or, as I use in season, elderberries.

Good tip there, thanks Davred.

Now that is what I call a pie !!!!