Cranberry Bars

Name: Cranberry Bars
Yield: 4 servings
Ingredients: 1 1 1/2 sticks unsalted butter, cut into 1/2-inch cubes; 1 2 cups all-purpose flour; 1 1/2 teaspoon salt; 1 1 cup plus 2 tablespoons granulated sugar, divided; 1 3 cups fresh or frozen cranberries (not thawed if frozen; 3/4 pound); 1 1/4 cup water; 1 Confectioners sugar for dusting

From the kitchen of Carly

A buttery shortbread base meets tart-sweet cranberry filling in these jewel-toned bars. Crispy edges give way to chewy fruit, dusted with confectioners sugar for subtle sweetness. Perfect for cutting through rich meals or afternoon tea.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 1/2 sticks unsalted butter, cut into 1/2-inch cubes
12 cups all-purpose flour
11/2 teaspoon salt
11 cup plus 2 tablespoons granulated sugar, divided
13 cups fresh or frozen cranberries (not thawed if frozen; 3/4 pound)
11/4 cup water
1Confectioners sugar for dusting

Instructions

Preheat oven to 350°F 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 foil.
Blend butter, flour, salt, and 1/2 cup 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 cup granulated sugar, and water in a 2-quart 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, then sift more confectioners sugar over top.