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Mix sugar, cinnamon sticks and cloves with 3 cups water in a saucepan. Bring to a boil over medium heat. Simmer for 1 minute, stirring until sugar dissolves. Remove from heat and pour into a bowl. Stir in cranberries. Cover and refrigerate for about 8 hours.
Using an electric mixer on medium speed, beat heavy cream in a large bowl until stiff peaks form. In a second large bowl, beat lemon curd and Neufchâtel until well combined, and then fold in whipped cream. Transfer lemon mixture to pie crust, spread out evenly and chill for 4 hours.
Drain cranberries. (Reserve liquid as a simple syrup to add a holiday touch to cocktails.) Place superfine sugar in a bowl, add cranberries,and gently toss to coat evenly. Place cranberries on a baking sheet to dry, about 1 to 2 hours.
Pile cranberries onto pie, cut into slices and serve immediately, spooning any tumbling cranberries back over the top.