Cranberry Bars

 Tart cranberries with a rich buttery crust make up this cookie bars. Perfect for the holiday!

I made the cranberry layer from fresh cranberries, but this is also a great to use up leftover cranberry sauce from your holiday meal.

This recipe comes from dishnthekitchen.com

Ingredients

12 ounce package fresh cranberries

1 cup granulated sugar

3/4 cup water

2 cups flour

1 cup sugar

2 tsp. baking powder

1/2 tsp. salt

3/4 cup butter at room temperature

1 egg, beaten

Instructions

Cook cranberries, sugar and water in small saucepan. Stir frequently for about 15 minutes until they  have a jam consistency. Allow to cool. If using leftover cranberry sauce, substitute 3 cups cranberry sauce for the fresh cranberries, sugar and water.

In bowl, whisk together, 1 cup sugar, flour, baking powder and salt. Cut in butter until the texture is crumbly. Then add the egg and combine to combine. The mixture will appear crumbly.

Put half of the mixture into a 9x13-inch pan. Pat firmly to form a solid crust.

Spread cooled cranberry sauce over the top of the crust and spread evenly. Sprinkle with remaining flour mixture. Pat down lightly.

Bake at 350 degrees for 30-40 minutes until top is golden.

Cool and then slice into squares.

Cranberry Pistachio Shortbread

 Perfect for the holidays, this buttery shortbread is full of cranberries and pistachios. 

Recipe Source: Just So Tasty

Ingredients

1 cup unsalted butter, softened and at room temperature

3/4 cup powdered sugar

2 1/4 cup all-purpose flour

1/4 tsp. salt

1 Tablespoon orange zest

3/4 cup chopped dried cranberries

3/4 cup chopped unsalted pistachios

Instructions

Beat butter and sugar until light and fluffy.  With the mixer on low speed, add flour, salt and orange zest.

Stir in chopped cranberries and pistachios.

Place a piece of waxed paper on the counter. Take half of the dough and form into a log about 1.5 inches in diameter. Roll the log tightly in waxed paper and twist the ends.

Repeat the process with the second half of the dough.

Refrigerate at least three hours or up to three days. Logs can also be frozen for up to two months. If frozen, allow to thaw in refrigerator overnight before baking.

When ready to bake, preheat oven to 325 degrees and line a cookie sheet with parchment paper.

Remove log from refrigerator and slice into 1/4-1/2 inch slices. Place the cookies two inches apart on the baking sheet and bake for 11-14 minutes or until the edges begin to turn golden brown.

Remove to cooling rack and allow to cool completely before storing in airtight container.

Balsamic Cranberry Fig Compote

This recipe, which was published in The Denver Post, is a wonderful accompaniment to a holiday turkey or it is equally good when served as an appetizer with goat cheese on sliced a baguette.

Ingredients

1 cup sugar
1 orange, zested and juicd
1 cup dried figs, stems removed and chopped
1 cup water
1 cinnamon stick
10 ounces fresh cranberries
2 Tablespoon balsamic vinegar
Pinch of salt

Instructions

In large saucepan, bring water to a boil. Remove from heat and stir in orange juice and figs. Let stand for 15 minutes. Add sugar and cinnamon stick. Bring to a boil over medium-high heat. Add cranberries. Reduce heat to a simmer and stir occasionally for 10 minutes or until cranberries start to burst. Remove from heat and stir in vinegar, zest and salt. Cool completely.

Holiday Salad with Cranberries and Feta

This salad is the perfect accompaniment to any holiday meal.

Ingredients

1/2 head romaine lettuce
1/2 cup dried cranberries
1/2 cup coarsely chopped walnuts
1 small container crumbled feta cheese
Bottled poppy seed salad dressing
Freshly ground pepper

Instuctions

Wash lettuce and tear into bite size pieces. Place in salad bowl.
Top with dried cranberries, walnuts and feta cheese.
Toss with poppy seed dressing.
Top with freshly ground black pepper.

Apple Cranberry Crumble

Ingredients

6 - 8 tart apples, unpeeled, cored and roughly chopped
2 cups raw cranberries, whole
1 1/2 cups sugar
1 teaspoon cinnamon

1 1/2 cups uncooked oatmeal
1/2 cup flour
1 cup chopped pecans
1 cup light brown sugar
1 stick butter, melted
1/2 teaspoon salt

Instructions

Preheat oven to 325 degrees. Combine apples, cranberries, cinnamon and sugar. Place in buttered glass baking dish.
Mix together oatmeal, flour, pecans, melted butter, and salt. Spread on top of cranberry apple mixture. Bake one hour to 1 1/4 hours or until bubbly and apples are tender.
Serve warm.

Cranberry Chutney

Whenever a recipe includes the words "Thanksgiving" and "make ahead", it is a good thing. This cranberry chutney can be made weeks in advance and stored in the freezer.

Ingredients

2 cups sugar
16  ounces fresh cranberries
1 cup orange juice
1 cup raisins
1 cup chopped walnuts
1 cup diced celery
1 cup diced apple with peel
1 Tablespoon grated orange rind
1 teaspoon ground ginger

Instructions

Put sugar, cranberries and orange juice in saucepan. Bring to boil while stirring and then lower heat and simmer for 15 minutes.
Add remaining ingredients. Return to boil. Cool to room temperature.

Store in refrigerator for several days or in freeze for longer.

Cassis-Spiked Cranberry Sauce

The year we went to France in early December, I fell in love with the flavor of Cassis, (a black currant liqueur) and found ways to incorporate it into our dishes. This is a tasty condiment to a holiday turkey and it can be made ahead.

Ingredients

1 cup water
1/2 cup sugar
1/4 cup plus 2 Tablespoons Creme de Cassis
1 12-ounce bag fresh cranberries
1 cup dried cranberries
1 Tablespoon ketchup

Instructions

Bring water, sugar and 1/4 cup cassis to boil in saucepan. Stir to dissolve the sugar.
Add fresh cranberries. Bring to boil.
Reduce heat to medium-low. Simmer until the cranberries pop and sauce thickens, about 15 minutes.

Remove from heat. Stir in dried cranberries, ketchup and 2 additional Tablespoons of cassis.

Chill until cool, at least 3 hours or up to 4 days.

Cranberry Chutney

Ingredients

2 cups sugar
16 ounces fresh cranberries
1 cup orange juice
1 cup raisins
1 cup chopped walnuts
1 cup diced celery
1 cup diced apple (with peel)
1 Tablespoon grated orange peel
1 teaspoon ground ginger

Instructions

Put sugar, orange juice, cranberries and half cup of water in saucepan.

Bring to boil while stirring. Simmer for 15 minutes.

Add remaining ingredients. Return to boil.

Cool to room temperature. This chutney can be made ahead and stored in the freezer.