Cranberry Bars
Buttery shortbread-style crust topped with a sweet-tart cranberry layer, finished with a dusting of confectioners sugar. These festive bars combine the perfect balance of crispy base and jammy fruit topping.
Ingredients
- •1½ sticks unsalted butter
- •2 cups all-purpose flour
- •½ teaspoon salt
- •1⅛ cups granulated sugar
- •3 cups cranberries
- •¼ cup water
- •¼ cup confectioners sugar
Cooking Instructions
- 1.
Preheat oven to 350°F with rack in middle.
5 min
- 2.
Line a 9-inch square baking pan with 2 crisscrossed sheets of foil, leaving an overhang on 2 opposite sides, then butter foil.
5 min
- 3.
Blend butter, flour, salt, and 1/2 cup granulated sugar in a food processor until mixture begins to clump together. Press into bottom of pan.
10 min
- 4.
Bake until pale golden and sides begin to pull away from pan, 25 to 30 minutes.
30 min
- 5.
While crust is baking, cook cranberries, remaining 2/3 cup granulated sugar, and water in a 2-quart heavy saucepan over medium heat, stirring occasionally, until berries burst, 6 to 8 minutes.
8 min
- 6.
Pour cranberries over crust and bake until edge is golden, about 25 minutes.
25 min
- 7.
Sift confectioners sugar over top and cool completely in pan on a rack. Lift out of pan using foil overhang and cut into 12 squares, then sift more confectioners sugar over top.
30 min
