Cranberry squares. I don't get to make these as often as I would like, since I'm the only person in the house that can eat cranberries. I love them, though, and my mother used to make them, so they're a Christmastime favourite, and if we're having company, I get to make them. They're essentially date squares (or, if you prefer, matrimonial cake) with cranberry filling instead of dates. Less sweet, very festive.
Ginger snaps are a little more festive with red sugar on them...
I've said it before, but there must be shortbread!I'm ready. Hang the stockings.
4 comments:
Merry Christmas Dawna! Those cranberry bars look delicious; do you use fresh or dried cranberries?
Merry Christmas, Linda! I use fresh or frozen cranberries - about 600 g and about 3/4 to 1 cup sugar, your call (start tart, as I like to say!). Spice it up as you like - I have cinnamon and clove, but have been known to put a little orange zest, or even a little Cointreau in there, so let your holiday whims be your guide. I like to cook it for about 15 minutes, so it sets up nicely (loads of pectin in those cranberry seeds, you know). If you're making an 8" square pan, that gives you a nice little bowl of cranberry leftover that you can use as a dinner side dish. Voila! Two birds, one stone.
Dawna ,
I stumbled across your blog today and went through your posts all the way back to 2005 ..Loved it and the time here was well spent
Like how you write
A very happy new yr to you:)
Thank you Meenal! You're very kind. Happy New Year to you, too, and I hope to see you here again...
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