I’m not going to lie to you. These are a little more time intensive than most bar recipes with the zesting and juicing but they are so worth the effort AND are still quicker than cookies. My mom who had requested cookies said she enjoyed the bars MORE than the cookies. I personally loved them though I can’t decide if I preferred them at room temp or straight from the fridge. The only person who didn’t gobble them down was my Dad and that’s because he thinks he only likes cherries and apples in his desserts!
Thanks, Abby for passing along a great recipe. For those of you who haven’t been to Abby’s blog, Confabulation in the Kitchen I suggest you hop on over. She has a lot of really good recipes, both sweet and savory.
1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks or 8 ounces)
1/4 teaspoon salt
Zest and juice of one orange
4 cups fresh cranberries
1/2 cup white sugar
4 teaspoons cornstarch
1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan. I lined mine with aluminum foil.
2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and orange zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
3. In another bowl, stir together the 1/2 sugar, cornstarch, and orange juice. Gently mix in the cranberries. Sprinkle the cranberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
4. Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares. These are bars are very good served cold.
*Smitten Kitchen used blueberries and lemons. I'm thinking raspberry and limes.
Click here for another great cranberry recipe!