- 2 1/2 cups fresh cranberries
- 2/3 cup granulated white sugar
- 3 tablespoons orange juice
- 2 cups flour
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup butter, room temperature
- 1/3 cup light brown sugar
- 1 teaspoon vanilla
Preheat oven to 350 degrees.
Place all the ingredients in a sauce pan. Cook over medium heat until boiling. Continue to boil the filling until it becomes thick, about 5 minutes. Remove from heat and let cool while you make the shortbread.
In a separate bowl whisk the flour, cornstarch, and salt.
Cream the butter until smooth with electric mixer. Add the sugar and beat until creamy. Beat in the vanilla. Stir in the flour mixture just until incorporated.
Press two-thirds of the shortbread into the bottom of the prepared pan. Then evenly spread the cranberry filling over the shortbread base, leaving a 1/4 inch border.
Crumble the remaining mixture over the top of the cranberry filling. Then lightly press the dough into the filling.
Bake for 30 minutes, or until golden brown on top. Remove from oven, place on a wire rack. Allow to cool completely in pan, cut into squares and serve.
Click here for a printable version of this recipe from Culinary Collage.