Is it just too early? I know it’s still “pumpkin season”, but since they’ve been in the markets practically since July, I walked right past a huge pumpkin display to a little basket of fresh cranberries. The idea was to bake something sweet to accompany the savory snacks I’m making for friends who are helping with a mailing for the Nashville Antiques and Garden Show. I had plans for pumpkin cakes, bread - that sort of thing, but the cranberries were all shiny and new - practically calling my name.
It seems to me that cranberries don’t get a fair season. We gleefully make desserts with blueberries and strawberries all year even though we know perfectly well their season in our hemisphere is not even a possibility. Cranberries, on the other hand, show up shyly at the end of October and disappear quietly into the night the first of January. I know the ones we get here are primarily from Wisconsin and without having ever been there, I think it must be too cold for anyone to deal with cranberries after Christmas. Maybe enough people are satisfied with cranberries in a can. Whatever the reasons may be, I’m cooking with cranberries before Halloween is even over and I’m not ashamed!
It’s always nice when friends are giving you a hand to provide snacks that are easy to eat. That’s one of the many reasons I love dessert bars – you just pick them up! This time I’m playing around with an idea for Cranberry Ginger Crumb Bars.
What’s not to love – cranberries, orange zest, and my secret weapon, well not so secret anymore - crystalized ginger. Cut into little pieces that are a bite or two in size, these bars are not only delicious, but practically guilt free! And did I mention how festive they look? I think everyone will love these and ask for the recipe. (Hint – here it is!) I guarantee I’m hooked. Cranberry Ginger Crumb Bars are destined to become a house specialty.
Ingredients
4 cups (16 oz) fresh cranberries
zest and juice of one small orange
2/3 cups sugar
4 tsp cornstarch
3 cups flour
1 cup sugar
1 tsp baking powder
½ tsp salt
2 sticks cold butter (1 cup), cut in smaller pieces
1 egg
2 Tbsp finely chopped crystalized ginger
Directions
Preheat oven to 375 degrees.
In a large bowl, combine cranberries, 2/3 cups sugar, orange zest and juice, and cornstarch.
In a mixing bowl combine flour, sugar, baking powder, salt, butter, egg, and ginger.
Mix at a medium speed until mostly combined, about 2 minutes. Dough will be crumbly.
Spray a 9 x 13 pan with cooking spray.
Spread half of dough over pan, top with cranberry mixture.
Top with remaining dough.
Bake for 50 minutes until top is lightly browned.
Cool completely before cutting into squares.
May be refrigerated.
