i baked with fresh cranberries for the first time last year when i made meyer lemon and fresh cranberry scones
. i was really surprised how much i enjoyed the favor. i always thought i didn't like cranberries - but i do - i really do.
i first saw this recipe in Gourmet and i marked it to make. i cannot believe i let this much time pass before making it but i guess you could say it was worth the wait.
the crust is really amazing - it is a lot like shortbread. a perfect base for the cranberry "jelly". i changed some things with the cranberry layer. first of all i added some raspberry jam, i love the combination on cranberry and raspberry. i also decided to add some lemon zest to help perk up the flavor a bit. the changes worked really well and the bars were a hit. i think my favorite part - the red color. it is so vivid and beautiful.cranberry bars
1 1/2 sticks unsalted butter, cut into 1/2-inch cubes
2 cups all-purpose flour
1/2 teaspoon salt
1 cup plus 2 tablespoons granulated sugar, divided
3 cups fresh or frozen cranberries (not thawed if frozen; 3/4 pound)
1/4 cup raspberry jam
1/4 cup water
zest of 1 lemon
Confectioners sugar for dusting
Preheat oven to 350Â°F with rack in middle.
Line a 9-inch square baking pan with 2 crisscrossed sheets of parchment, leaving an overhang on 2 opposite sides, then butter the parchment.
Blend butter, flour, salt, and 1/2 cup granulated sugar in a food processor until mixture begins to clump together. Press into bottom of pan.
Bake until pale golden and sides begin to pull away from pan, 25 to 30 minutes.
While crust is baking, cook cranberries, remaining 2/3 cup granulated sugar, and water in a 2-quart heavy saucepan over medium heat, stirring occasionally, until berries burst, 6 to 8 minutes. Add the raspberry jam and the lemon zest and stir to combine.
Pour cranberry mixture through a sieve to remove the skins of cranberries and seeds. Push through sieve.
Pour cranberries over crust and bake until edge is golden, about 25 minutes.
Sift confectioners sugar over top and cool completely in pan on a rack. Lift out of pan using foil overhang and cut into 12 squares, then sift more confectioners sugar over top.
recipe adapted from gourmet
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