Recipe by KateL
Entered for safe-keeping. From Simply Classic by Jr. League of Seattle. Preparation time includes 1 hour to chill the crust dough. May use pre-chopped walnuts, however it is easier to burn the smaller pieces. Uses a 9x13-inch (33x23x8 cm) pan.
Top Review by ellie_
The crust didn't work out for me as it was supposed to, but I did cut down on the butter and used skim milk. It would not roll out as expected, but no problem I used the patch method and it was more like a cranberry crisp than bars. Still good though.
- 2 cups flour, sifted
- 1⁄2 cup sugar
- 12 tablespoons unsalted butter, chilled
- 1 large egg, beaten
- 2 tablespoons milk
- 3⁄4 cup walnut halves
- 12 ounces fresh cranberries, picked over
- 1 cup water
- 1 1⁄4 cups sugar
- 2 tablespoons unsalted butter
- 1 tablespoon almond liqueur (optional)
- 1 teaspoon sugar, to sprinkle over top crust
Directions See How It's Made
- Combine flour and 1/2 cup sugar in a mixer, blender or food processor. Add butter in small pieces and blend quickly, just until mixture resembles coarse meal.
- Blend egg and milk together, pour into flour mixture and mix just until dough comes together. Divide dough into 2 equal portions.
- Wrap dough in plastic and refrigerate 1 hour.
- Preheat oven to 300 degrees Fahrenheit (149 C).
- Spread walnuts on a baking sheet and toast in oven for 5 minutes (less if using pre-chopped walnuts - they can burn easily). Remove walnuts from oven.
- Increase oven temperature to 375 F (190 C).
- In a medium saucepan, bring cranberries, water and sugar to a boil.
- Reduce heat and simmer until berries have broken down and syrup has thickened, about 15 minutes.
- Remove pan from heat and stir in butter. Add almond liqueur, if desired. Cover pan and set aside to allow berries to cool and thicken.
- Coarsely chop walnuts and stir into cranberries.
- Lightly grease a 9x13-inch baking pan. Remove dough from refrigerator and work with hands until pliable.
- On a floured surface, roll one half into a 10x14 rectangle. Lift it by wrapping around the rolling pin, then unroll over prepared pan. Press dough evenly over bottom and 1/2-inch up sides. Repair any cracks by pressing together with fingers.
- Pour cooled cranberry mixture over bottom crust. Roll remaining dough as above and place over filling. Trim away excess dough. Press down on top layer gently to fuse the layers. Sprinkle with 1 teaspoon sugar.
- Bake on middle rack in oven until edges are golden brown and center is light brown, 25-30 minutes. Cool and cut into squares.