This recipe is intended to be used as the filling in a sweet rustic tart (aka galette). To complete the rustic tart, find the dough recipe here (make up to a day ahead or make and freeze) and find the full instructions for assembling and baking the tart here. The tart recipe also includes a crumble topping. Mix this filling just before assembling the tart.

Yields enough for 1 regular or 2 small tarts

9 to 10 ounces fresh or defrosted whole cranberries
2 ½ tablespoons granulated sugar
2 heaping tablespoons fined chopped crystallized ginger
1 tablespoon unbleached all-purpose flour
1/2 teaspoon pure vanilla extract table salt

2 tablespoons graham cracker crumbs (for tart assembly).

1. Shortly before assembling and baking your rustic tart, combine the cranberries, the sugar, the crystallized ginger, the flour, the vanilla and a big pinch of salt in a bowl. Toss gently but thoroughly to combine well.

2. Use the graham cracker crumbs to sprinkle on the bottom of the tart, per the tart instructions.