Josh Wilson, chef at Columbia, S.C.’s Bourbon cocktail bar, gives us the perfect way to zhuzh up a regular pumpkin pie with so many Cheerwine-inspired toppings: Cheerwine Holiday Punch Cranberries, Cheerwine Candied Pecans, and Cheerwine Whipped Cream! Make this easy recipe for your holiday spread and impress your guests.
Ingredients
Holiday Cheerwine Cranberries
- 1 ½ cups Cheerwine Holiday Punch
- ½ cup sugar
- Pinch of salt
- 1 tablespoon lemon juice
- 1 tablespoon orange zest
- 1 sprig rosemary
- 12 ounces fresh cranberries
Cheerwine Candied Pecans
- 2 egg whites
- 2 cups sugar, divided
- 2 cups Cheerwine
- 2 cups pecans
Cheerwine Whipped Cream
- 1 quart heavy cream
- 2 cups powdered sugar
- 3 tablespoons Cheerwine Syrup
Instructions
Holiday Cheerwine Cranberries
- Combine all ingredients in a hard-bottom pot on medium heat.
- Reduce until syrup consistency, careful not to bust cranberries, then refrigerate for 2 hours.
Cheerwine Candied Pecans
- Whip egg whites and 1 cup sugar together, then set aside.
- Add Cheerwine and remaining 1 cup sugar in a heavy-bottom pot, reduce over medium heat until syrup-like consistency.
- Add pecans to the reserved egg white mixture. Toss and add prepared Cheerwine syrup.
- Lay out on a lined baking tray. Bake at 400˚F for 15 minutes.
Cheerwine Whipped Cream
- Combine all ingredients into a stand mixer with whisk attachment. Whip.
Pumpkin Pie Assembly
- Use your favorite Pumpkin Pie recipe (or substitute for a store-bought Pumpkin Pie).
- Top with prepared Cheerwine cranberries, candied pecans, and whipped cream.
