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.
- 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
- 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.
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