1 1/2 sticks unsalted butter, cut into 1/2 inch cubes
2 Cups all purpose flour
1/2 tsp salt
1 C plus 2 T sugar, divided
3 C fresh or frozen cranberries (don't thaw if frozen)
1/4 C water
confectioners sugar for dusting
Instructions
Preheat oven to 350 degrees with rack in middle.
Line a 9 inch square baking pan with 2 crisscrossed sheets of
foil, leaving an overhang on 2 opposite sides, then butter oil.
Blend butter, flour, salt and 1/2 C granulated sugar in a food
processor until mixture begins to clump together. Press into
bottom of pan. Bake until pale golden and sides begin to pull
away from pan, 25 to 30 minutes.
While crust is baking, cook cranberries, remaining 2/3 C sugar
and water in a 2 qt heavy saucepan over medium heat, stirring
occasionally until berries burst, 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. Sift more confectioners sugar over top.
Serving
Suggestions
Bars keep in an airtight container at room temp for 2 days.
Originally Submitted
12/5/2012
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