Directions
Grind cranberries and oranges (including peel). Set aside. In a large saucepan, combine the sugar, cornstarch and ginger. Add ground fruit; bring to a boil. Reduce heat; cook and stir for 15 minutes or until thickened. Remove from the heat; stir in nuts if desired. Set aside to cool.
Meanwhile, for crust, in a large bowl, combine the flour, sugar and lemon zest. Cut in butter until coarse crumbs form. Add egg yolks and vanilla. Gradually add water, tossing with a fork until dough forms a ball.
Pat two-thirds of dough into a greased 13×9-in. baking pan. Cover with cranberry-orange mixture. Crumble remaining dough on top. Bake at 425° for 20-25 minutes or until topping is golden brown. Cool on a wire rack; cut into bars.
Advertisement:
Thanks for your SHARES!
Baked Crab Legs in Butter Sauce
Casserole with Spinach and Potatoes: A Delight Inspired by Spain
After one bite, my daughter was begging me to tell her how to make it!
‘Saucy Comfort’—warm, fragrant, and oh-so-tender, this 5-ingredient dish is always a hit in the winter!
I brought these to the party, and they were gone before I could grab one myself
My nana used to make this in huge batches and gift them to neighbors in mason jars! Now I’m doing the same
Salisbury Steak
Tangy-Sweet Bliss: Lemon-Berry Ritz Icebox Cake Recipe
Strawberry Lemon Cookies
