Transform cranberry sauce leftovers into a honey sweet, slightly tart, and buttery dessert bar.
Author: Sarah Ricci
9 x 13 pan
Orange Honey Cranberry Sauce
1bagCranberries12oz Decas Farms Organic
3/4cupButtercold unsalted, cut into 1/2 inch cubes
2cupsCranberry Sauce(full recipe above)
In a medium saucepan, over medium high heat combine honey and water. Stirring frequently until honey dissolves into water.
Add cranberries, clementine juice, clementine zest, cinnamon, and salt and bring to a boil. Once boiling, reduce heat and simmer 10 minutes uncovered, stirring occasionally. Cranberries will burst and sauce will begin to thicken. Remove from heat.
Once cooled completely, store refrigerated in an air tight container. Flavor is best when made at least 1 day in advance.
Preheat oven to 350 degrees F.
In a large bowl combine sugar, flour, baking powder, and salt.
Cut in cold butter using a pastry blender until butter is pea shaped.
In a small bowl whisk egg and stir it into the dough mixture until crumbly. Do not over mix.
Evenly press about two-thirds of the bar mixture onto the bottom of a buttered 9x13 pan.
Spread cranberry sauce evenly on top. Spread remaining dough mixture on top.
Bake 35-40 minutes until top is golden brown.
Let cool completely before cutting into bars.
Store bars in refrigerator after cooling. Bars will hold well in fridge for up to one week. They also freeze well up to 6 months.