Description
Cranberries are one of only three fruits native to North America, so what could be better to help celebrate an authentic Thanksgiving? The dough and jam can be made 3 days ahead and chilled separately. Great for Christmas, too.
Ingredients
- 1 (12 ounce) package fresh or frozen cranberries (not thawed if frozen)
- ⅔ cup white sugar
- ½ cup water
- 1 ½ cups all-purpose flour
- 1 cup rolled oats (not quick-cooking)
- ⅔ cup chopped pecans or walnuts
- ¾ cup packed light brown sugar
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ cup unsalted butter at room temperature – cut into 1-tablespoon chunks
Instructions
- Bring cranberries
- sugar
- and water to a boil in a saucepan over medium heat
- stirring frequently. Reduce heat and simmer
- stirring and mashing cranberries
- until mixture is very thick
- about 15 minutes. Cool completely
- about 30 minutes.
- Preheat oven to 350 degrees F. Line bottom and sides of an 8-inch square baking pan with foil and spray with cooking spray.
- Pulse flour
- rolled oats
- pecans
- brown sugar
- baking powder
- salt
- cinnamon
- and nutmeg in a food processor 3 times to mix. Add butter and pulse until mixture begins to clump. Firmly press half of dough evenly in bottom of prepared pan. Spread with jam
- then sprinkle on remaining dough and gently press into an even layer.
- Bake until golden brown
- 45 to 50 minutes. Cool completely in pan on a rack. Lift foil to remove pastry from pan and cut into bars.
Prep Time: 25 mins
Cook Time: 1 hr
Total Time: 2 hrs 45 mins
Servings: 18