Last holiday season my dear friend introduced me to Cranberry Curd. It was a revelation. I mean any excuse to incorporate cranberries in a meal is a-okay with me. So why not in a delicious bar? I mean really, why the heck not!?
Cranberry Bars with a Gingersnap Crust
Prep Time: 25 Minutes
Total Time: 1 Hour
Servings: 24 Bars
Ingredients
12 oz Fresh Cranberries (Frozen will work too)
1/2 Cup Water
3/4 Cup Sugar
4 Large Eggs
4 large Egg Yolks
2 Tsbp Lemon juice
Zest of 1 Lemon
1 Tbsp Cornstarch
1/4 tsp Salt
1 Stick of Butter (cut into small cubes at room temp)
Crust
40 Gingersnaps (homemade or store bought)
1/4 Cup Brown Sugar
6 Tbsp Melted Butter
Directions
Preheat oven to 350 degrees. Put the gingersnaps and the brown sugar in the bowl of a food processor and grind into fine crumbs. Stream in the melted butter and combine until it forms a ball. Transfer to a parchment lined 9x13 pan. Spread it out evenly and press firmly. Place in the oven and bake for 5-8 minutes. Remove from the oven and let it cool.
Meanwhile make the curd. Place the cranberries and water in a medium saucepan over medium-high heat. Allow the water to boil and for all of the cranberries to pop before taking off the heat (approx 5 minutes). Pour the the mixture through a mesh sieve into a large heat proof bowl. Strain the juice and press the cranberry puree through until only the skins of the cranberry are left. Set the puree aside to cool. Put a small pot on the stove with 2 inches of water on high heat. When it reached a rolling bowl, add the sugar, eggs, egg yolks, lemon juice, and salt to the cranberry puree and whisk until smooth. Place the heatproof bowl over the bowling water and heat the curd. Whisk constantly. At the five minute mark add the corn starch and whisk vigorously until the curd starts to thicken and coats the back of a spoon. Take the mixture off of the heat and fold in the butter. The mixture will get very glossy and smooth. Pour the curd through a clean wire sieve and spread over the gingersnap crust.
Bake for 10-15 minutes. Allow it to cool for an hour before cutting. Sprinkle confectioners sugar on top and serve cold. Can be stored in airtight containers in a refrigerator for up to a week, but it is better within 24 hours!
Cranberry Bars with a Gingersnap Crust
Prep Time: 25 Minutes
Total Time: 1 Hour
Servings: 24 Bars
Ingredients
12 oz Fresh Cranberries (Frozen will work too)
1/2 Cup Water
3/4 Cup Sugar
4 Large Eggs
4 large Egg Yolks
2 Tsbp Lemon juice
Zest of 1 Lemon
1 Tbsp Cornstarch
1/4 tsp Salt
1 Stick of Butter (cut into small cubes at room temp)
Crust
40 Gingersnaps (homemade or store bought)
1/4 Cup Brown Sugar
6 Tbsp Melted Butter
Directions
Preheat oven to 350 degrees. Put the gingersnaps and the brown sugar in the bowl of a food processor and grind into fine crumbs. Stream in the melted butter and combine until it forms a ball. Transfer to a parchment lined 9x13 pan. Spread it out evenly and press firmly. Place in the oven and bake for 5-8 minutes. Remove from the oven and let it cool.
Meanwhile make the curd. Place the cranberries and water in a medium saucepan over medium-high heat. Allow the water to boil and for all of the cranberries to pop before taking off the heat (approx 5 minutes). Pour the the mixture through a mesh sieve into a large heat proof bowl. Strain the juice and press the cranberry puree through until only the skins of the cranberry are left. Set the puree aside to cool. Put a small pot on the stove with 2 inches of water on high heat. When it reached a rolling bowl, add the sugar, eggs, egg yolks, lemon juice, and salt to the cranberry puree and whisk until smooth. Place the heatproof bowl over the bowling water and heat the curd. Whisk constantly. At the five minute mark add the corn starch and whisk vigorously until the curd starts to thicken and coats the back of a spoon. Take the mixture off of the heat and fold in the butter. The mixture will get very glossy and smooth. Pour the curd through a clean wire sieve and spread over the gingersnap crust.
Bake for 10-15 minutes. Allow it to cool for an hour before cutting. Sprinkle confectioners sugar on top and serve cold. Can be stored in airtight containers in a refrigerator for up to a week, but it is better within 24 hours!
0 Comments