I told you in a recent post how incredibly excited I was to see CRANBERRIES in the grocery store a few weeks ago! Finally! I’ve been waiting for months! Here’s one of the delicious reasons why:
Cranberry Crumb Bars [recipe courtesy of my very good friend Shannon's mother, Lillian Swartz, who also made our wedding cake, which was not only gorgeous but tasted fantastic, even after being frozen for a year! I'm usually disappointed when I taste other wedding cakes. I digress.]
Mix by hand:
- 1/2 cup wheat flour
- 1 cup flour
- 1/2 tsp. salt
- 1/2 cup + 2 TBLS. brown sugar
- 1/2 cup chopped walnuts
Add 1 1/2 sticks unsalted butter (this is 12 TBLS.), melted
Put a little more than half the dough into a lightly greased 9″x9″ pan, press lightly into bottom of pan. Bake until lightly gold. 375° for 12-14 minutes
Remove from oven. To remaining dough, add 1 TBLS hot water and set aside.
Spread the filling over the cooked dough in pan:
- 3/4 cup seedless raspberry preserves or jam
- 2 1/2 cup fresh cranberries (look over them to pick out stems and bad ones)
Crumble the remaining dough over the filling. Bake until top is gold and filling is bubbly. 30-45 minutes.
I hope you’ll try your hand at making them, too. Buen provecho!
Hey Naomi~ here is a quick and easy recipe for a cranberry relish you might want to try for the holidays:
16 oz can whole berry cranberry sauce
11 oz can mandarin oranges, drained well
8 oz can pineapple, drained well.
1/4 cup chopped pecans, toased
Mix all but nuts, which you will sitr in just before serving.
yields 2 3/4 cups.
I think I am going to use this with which to baste my ham!
lmk if you try it.
sharon (pier) shadle
What a neat idea, Naomi. I bought some cranberries and looked at them today and wondered what I would do with them.
Now you have given me a good reason. Thanks, granddaughter! I love the pictures that you took of the recipe.
Wish you and Rich could have been with us yesterday.
Love you bunches. Grandma
Thanks Sharon! Thanks Grandma! I loooovvvee cranberries! I’ve also made homemade cranberry sauce before, which is really easy. And, you can freeze the cranberries for about 6 months, right in the package they come in.
This is pretty neat, Naomi! I see an illustrated recipe book in your future which some beautiful pics of food! Too talents mixed in one! Love ya, MOM