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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 24 |
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This sounds delicious! I found this recipe while looking for recipes that used cranberries tonight. I found this from the Massachusetts Cranberry Harvest Festival Recipes 1998, Second Place Leslie A. Killian. I haven't made this yet, but I'm keeping it here for everyone to enjoy! I did include the freezing time as part of the cook time. Ingredients:
the shortbread |
4 cups flour |
2 teaspoons baking powder |
1/4 teaspoon salt |
1 lb unsalted butter |
4 egg yolks |
2 cups sugar |
1 lb cranberries, chopped |
1 cup sugar |
1/2 cup orange juice |
1/2 teaspoon orange rind, grated |
Directions:
1. The Shortbread.
2. Sift together first three ingredients, set aside. With mixer on high, cream butter until light and fluffy. Next add egg yolks and sugar. Mix until sugar is dissolved and mixture is light. Switch to low, add dry ingredients and mix only until incorporated. Make 2 balls cover and freeze 30 minutes.
3. The Jam.
4. In saucepan combine all ingredients; simmer stirring often until cranberries are softened. Remove from heat. Let cool.
5. Preheat oven to 350. Using one ball grate with course grater into 9 x 12 pan. Press down lightly. Cover with jam. With second ball repeat with grater. Bake for 40 minutes. Remove from oven. Sprinkle liberally with 10x sugar. Let cool 10 minutes before cutting.
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