Filling 3 cups fresh or frozen cranberries 2 large unpeeled oranges, cut into quarters and seeded 2 1/2 cups sugar 3 tablespoons cornstarch 1 teaspoon ground ginger 1/2 cup chopped pecans Crust 3 1/4 cups all-purpose flour 3/4 cup sugar 1 tablespoon grated lemon peel 1 cup butter, cut into pieces, plus more for pan 3 egg yolks 3/4 teaspoon vanilla extract 2 tablespoons water 1 Preheat oven to 425 degrees. In a food processor with metal blade inserted, puree cranberries and oranges. Set aside. 2 In a medium saucepan, combine sugar, cornstarch and ginger. Add ground fruit; bring to a boil. Reduce heat; simmer and stir for 15 minutes until thick. Remove from heat. Stir in pecans. Set aside to cool. 3 Meanwhile, make crust: Lightly grease a 13-by-9-inch baking pan. Set aside. Combine flour, sugar and lemon peel in a large bowl. Cut in 1 cup butter until coarse crumbs form. Add egg yolks, vanilla and just enough water so dough holds its shape. Using fingers, pat two thirds of the dough into prepared pan. Cover with cranberry-orange mixture. Crumble remaining dough on top. Bake 20 to 25 minutes or until the top is golden brown. Cool and cut into bars. Makes about 24 bars. Nutrition information per bar: 268 calories, 32% calories from fat, 10 g fat, 5 g saturated fat, 43 mg cholesterol, 44 g carbohydrates, 2 g protein, 2 mg sodium, 1 g fiber
Ginny Dixon, Correspondent.
Copyright © 2017, Los Angeles Times