Cranberry Bars

IMG_6816When cranberries are fresh in the fall, I buy several pounds of them, to store in the freezer.  I use them for all sorts of baking, adding to savoury stuffings, sliced thinly to garnish, or to add as a tart bite to salads.  They’re a great addition to home-made dog food, too (in case you were wondering).

This year I thought I’d be smart and buy 10 pounds of them.  That’s a whole lot of cranberries.  Now as winter dies down (I’m being optimistic), I’ve been making curd with them. As I was figuring that out, I thought about trying them as a topping for a cookie bar, like lemon bars.  After a few tries, I’ve got this one figured out.  They need a little more cooking, and a little more stabilizing from flour than lemon bars.  The red filling is a nice change, and the tartness of the berries with the orange citrus is very yummy.

So here’s hoping that you have 4 cups of cranberries languishing in your freezer, so you can try these out. Continue reading