INGREDIENTS
3 1/2 cups
or about 12 oz) fresh whole cranberries, sorted, rinsed and dried
2 1/2 cups
fresh red raspberries, sorted, rinsed and dried
3 tbsp
freshly squeezed orange juice
1 tsp
pure vanilla extract
1/4 tsp
pure almond extract
1 1/4 cups
granulated cane sugar
2 1/2 tsp
freshly grated orange zest
1 1/2 tsp
(3 g) freshly grated lemon zest
3/4 tsp
ground cinnamon
1/4 tsp
ground allspice
1/8 tsp
freshly grated whole nutmeg
1/8 tsp
ground cloves
3 tbsp
tapioca flour (also known as tapioca starch)
1 cup
plus 5 tablespoons (about 158 g) unbleached all-purpose flour
6 tbsp
granulated cane sugar
1 1/2 tsp
baking powder
1/4 tsp
(1.2 g) fine-grain sea salt, or ¼ teaspoon (1.5 g) regular table salt
6 tbsp
or about 85 g) unsalted butter, chilled & cut into bits
1
large egg (mine weighed 50 g w/o shell), slightly beaten
1 tsp
pure vanilla extract
1/4 tsp
pure almond extract
1 tbsp
granulated cane sugar
1/2 tsp
ground cinnamon, optional
1/4 tsp
freshly grated whole nutmeg, optional