Cranberry Bars
I don't bake often; in fact, I don't have much of a sweet tooth anymore. (I think I killed it with an overdose of chocolate in Junior High School.) This recipe from Gourmet (November 2007) caught my eye because cranberries are nicely tart, the recipe is very simple, and it makes a small quantity.
- 1 1/2 sticks unsalted butter
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup + 2 tablespoons sugar, divided
- 3 cups (12 ounces) fresh or frozen cranberries (if frozen, do not thaw)
- 1/4 cup water
- Confectioners sugar, for dusting
Preheat oven to 350*F with rack in the middle of the oven.
Line a 9-inch square pan with 2 criss-crossed pieces of foil, leaving an overhang at each edge. Butter foil.
Blend butter, flour, salt, and 1/2 cup sugar in food processor until mixture begins to clump together. Press into bottom the pan. Bake until golden and edges begin to pull away from the sides of the pan, about 25 to 30 minutes.
While crust is baking, cook cranberries, remaining sugar, and water in a 2-quart heavy saucepan over medium heat, stirring occasionally, until berries burst, about 6 to 8 minutes.
Pour cranberries over crust and bake until edge is golden, about 25 minutes. 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, sifting more confectioners sugar over top. Store bars in airtight container for up to two days.
