These take some time and effort to make, but they are so worth it.
The bright flavors of sweet lemon are grounded with the tartness and richness of homemade cranberry sauce, making this a dessert perfect for Thanksgiving or any special occasion.
I first saw this in the New York Times online cooking section but to get the recipe I had to subscribe. Not wanting to increase the cost of the New York Times news subscription I already have, I did a quick online search and found the recipe for free in Southern Living. I’m worried about the economic model for journalism but I have my financial limits. And so, I’m offering the recipe here free of charge. Check it out.
Four thoughts on how to make this recipe:
- This is the first time I cooked real whole cranberries. I never realized how easy it is to make a homemade cranberry sauce. And the kitchen ends up smelling wonderful. I’ll certainly do this again.
- You really have to spend some time blending the butter cubes into the flour and sugar mixture to make the crust. So dig in with your clean hands and enjoy the feel of the ingredients as you rub them between your fingertips.
The recipe calls for the juice of four lemons (about 2/3 cup), but I only had 2 1/2 lemons. Still I was able to squeeze out about a half a cup of juice and that was enough. There’s no lack of lemon taste in my bars. I also highly recommend getting one of these lemon squeezers. I use this device more than you can imagine in the Rootsliving kitchen. It’s great for making cocktails too.
- This recipe takes time because there are several steps — making the cranberry spread; making the crust and cooking it separately; and waiting for things to cool in the refrigerator — so be sure to make it when you have a free morning or afternoon. I can assure you that the time and effort you use to make these treats is worth it.