When 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