Directions
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Preheat the oven to 350 F and prepare a 9 inch tart pan with non-stick spray.
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Add the granola to a food processor and blend until small crumbles form. Add in the melted coconut oil and pulse to combine.
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Press the mixture evenly into the bottom and up the sides of the tart pan. Bake the crust for 7-9 minutes and golden. Let cool.
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Meanwhile, in a large pot, add the cranberries, 1 cup of maple syrup, orange juice, zest and cranberry juice. Bring to a boil and then simmer for 15 minutes and the cranberries start to pop and release juices.
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Carefully pour the contents into a blender and blender until smooth. Pour the blended mixture through a fine mesh strainer to remove any small chunks. Set aside.
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In a saucepan, whisk together the remaining ¼ cup maple syrup and cornstarch. Turn to low-medium heat and whisk continuously until the mixture thickens.*It will get chunky before it gets smooth.
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Once it’s thick and smooth, whisk in the cranberry mixture and cook for an additional minute. Remove from heat and carefully transfer to the crust.
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Chill for 5 hours or overnight. Top with candied cranberries and serve. *This recipe is best kept chilled until ready to serve.
