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Cranberry Blonde - August, 2022.

Almost everyone thinks of cranberries as a harvest festival (Thanksgiving) side dish.

When I think of cranberries, I think of the Cape Cod bogs I drove by during my mis-spent youth in Boston.

So, forgive me for posting this recipe during the summer. I love it and think it works every time of the year.

  • Ingredients
  • 12 tablespoons (1 ½ sticks) unsalted butter softened to room temperature
  • 1 cup light brown sugar (packed)
  • 2 large egg yolks
  • 1 ¾ cups all-purpose flour
  • ½ teaspoon salt
  • 1 ¼ cups dried cranberries
  • ¼ cup granulated sugar
  • 1 tablespoon grated orange zest
  • Directions
  • Pre-heat oven to 350 degrees F.
  • Grease 9” square baking pan with butter. Dust with flour and shake out the excess.
  • Cream the butter and brown sugar until smooth in a large bowl.
  • Add the egg yolks and beat until combined.
  • Measure the flour and salt. Sift directly into the batter in large bowl.
  • Mix gently until combined and no trace of the dry ingredients remains.
  • In a small bowl, stir the cranberries, granulated sugar and orange zest together.
  • Use a fork. Add to the batter and mix in by hand with a wooden spoon.
  • Spread the batter into the prepared pan. Use your hands to press down evenly.
  • Bake 30 minutes or until golden brown and a toothpick inserted in the middle comes out clean or only with crumbs.
  • Remove the pan from the oven and let cool for at least one hour
  • Cut just before serving.
  • 12-16 pieces
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Product will stay fresh for 7-10 days at room temperature. Serve at room temperature.
If desired, refrigerate immediately for 3 weeks or freeze for 3 months.

Classic BUY NOW   & Classic Cauldron Special always available.

Classic BUY NOW   & Classic Cauldron Special always available.