I so hope you aren’t tired of me talking about seasonal cooking. I love it. I love that we get to enjoy that season’s bounty for a short period of time and then it is gone. One of my absolute faves is when cranberry burst into season.
Cranberries mean holidays to me. I am not a fan of cranberry sauce AT ALL but I love it in every other application imaginable. Remember these muffins? Yum.
Cranberry and citrus goes hand in hand in my book. This recipe has been hanging out on my pinterest board just WAITING for cranberries to come into season. I tried to convince myself to make it a couple of times but just couldn’t stomach the high price the berries were still demanding.
Finally they rolled out onto the shelves of Trader Joes and I snatched them up. Win.
And want to know what is awesome? These are ridiculously easy. A little mixing, a little patting, a little stirring, a little baking and done.
The flavor was everything I had hoped for. Tart tart tart with a slight edge of sweet and lemon. I like my baked cranberry goods to carry a good bit of punch… Too sweet just isn’t my thing. Well, at least where cranberries are concerned.
I am going to be putting these on cookie give away plates later this season for sure. It helps that I have squirreled away 15 lbs of straight out of the bog cranberries in my freezer.
Yep. That’s right. F.I.F.T.E.E.N. pounds.
And the answer is yes. Yes you can come move in. Anytime.
Lemon Cranberry Bars (Makes 24 ish)
From Southern Pink Lemonade
3 cups all-purpose flour
1 teaspoon baking powder
1 cup sugar
1/4 teaspoon salt
zest of one lemon
8 ounces (2 sticks) cold butter, cubed
1 teaspoon vanilla extract
2 Tablespoons-1/4 cup cold water
1- 12 ounce package fresh or frozen cranberries
3/4 cup white sugar
2 Tablespoons cornstarch
juice of one lemon
Preheat oven to 375 degrees F. Line a 9×13 baking dish with parchment paper. In the bowl of a food processor, add flour, baking powder, sugar, salt, and lemon zest. Pulse to combine. Add the butter and pulse until dough is crumbled into small pieces (the texture of a press in pie crust). Move the crumbles to the bowl of a stand mixer. Mix in the egg and vanilla extract. Add water 1 tablespoon at a time until dough comes together (I only needed 2 tablespoons). Press half of the dough in the bottom of the prepared baking dish completely covering the bottom. Set the remaining dough aside for the topping. In a medium bowl, combine the sugar and cornstarch. Add cranberries and lemon juice. Stir to coat cranberries. Pour filling ingredients over the dough in the baking dish. Spread cranberries so that they are in a single layer. Crumble the remaining dough over the top of the cranberries. Bake for 30-35 minutes or until the top and the sides are golden brown. Remove from the oven and allow to cool completely. Once cooled, lift squares out of the baking dish using the parchment paper. Cut into squares.