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!
I’m embarrassed by how much I love this dish, but it’s too good not to share.
Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce!
Bacon Spaghetti Squash Fritters with Parmesan – need I say more?
Creamy Beef Rigatoni with Parmesan Recipe
Burnt iron sole: I clean it in no time and without chemicals!
Italian Crescent Casserole
Shiny fridge shelves, no vinegar needed – go find this ingredient in the kitchen
My Ex-husband Unexpectedly Invited Me on a Trip – When We Came Back, My Life Turned Upside Down
I Fell Asleep on My Husband in the Plane but Shockingly Woke up on Another Man’s Shoulder
