Ingredients
2 cups crushed cinnamon graham crackers (about 14 whole crackers), divided1/2 cup sugar, divided6 tablespoons butter, melted1/4 cup all-purpose flour1/4 cup packed brown sugar1/4 cup cold butter, cubedFILLING:1 large navel orange1 cup sugar3 tablespoons quick-cooking tapioca1/4 teaspoon baking soda1/4 teaspoon ground cinnamon1/8 teaspoon ground allspice4 cups fresh or frozen cranberries, thawed2 tablespoons brandy or cranberry juice
Preparation
Preheat oven to 375°. In a small bowl, mix 1-3/4 cups crushed crackers and 1/4 cup sugar; stir in melted butter. Press onto bottom and up side of an ungreased 11-in. fluted tart pan with removable bottom. Bake 7-8 minutes or until edge is lightly browned. Cool on a wire rack.
For topping, in a small bowl, mix flour, brown sugar, and remaining crushed crackers and sugar; cut in cold butter until crumbly. Refrigerate while preparing filling.
Finely grate 1 Tbsp. zest from orange. Cut a thin slice from the top and bottom of the orange; stand orange upright on a cutting board. Cut off peel and outer membrane, starting from the top. Holding orange over a bowl to catch juices, remove orange sections by cutting along the membrane. Squeeze membrane to reserve additional juice.
In a large saucepan, mix sugar, tapioca, baking soda, cinnamon and allspice. Add cranberries, brandy, grated zest and reserved juice; toss to coat. Let stand 15 minutes. Preheat oven to 425°.
Bring cranberry mixture to a full boil, stirring constantly. Add orange sections; heat through. Pour into crust; sprinkle with topping. Bake 10-15 minutes or until topping is golden brown. Cool on a wire rack.
