CRANBERRY CHEESECAKE GALETTE

I crave cranberry sauce all year round. I keep bags in my freezer so I can make cranberry sauce in July, if I want to (you can freeze them in their original packaging for up to one year), and once they show up on shelves in the fall, I can’t be stopped.
Start by making a super simple Cranberry Sauce. I added some fresh rosemary for some extra fall flavor, but you can leave it out if you want to. You can make the cranberry sauce up to 4 days in advance; just cover it and keep it in the refrigerator. Fresh cranberries are a versatile fruit that offer big health benefits in a little package. They contain unique polyphenols not commonly found in other fruits.

Ingredients

• FOR THE CRANBERRY SAUCE:
• 1/2 cup sugar
• 1/3 cup water
• Pinch salt
• 8 ounces fresh cranberries
• 1 small sprig fresh rosemary
• FOR THE GALETTE:
• 2 (8 ounce) packages cream cheese softened
• 2/3 cup sugar
• 2 eggs divided
• 1 teaspoon vanilla
• 1 (14 ounce) box refrigerated pie crusts (2 crusts)
• 1 tablespoon heavy cream or water
• US Customary - Metric

Instructions

1. In small saucepan, combine sugar, water, and salt. Bring to boil.
2. Stir in cranberries and rosemary. Cook until cranberries have popped and broken down and the sauce has thickened, about 10 minutes. Cool at least 30 minutes.
3. Meanwhile, preheat oven to 400 degrees. Line baking sheets with parchment paper. Unroll both pie crusts into a flat circle and lay on prepared sheets.
4. ...................
5. ......................

for full instruction please see : www.culinaryhill.com

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