Directions
Grind cranberries and oranges (including peel). Set aside. In a large saucepan, combine the sugar, cornstarch and ginger. Add ground fruit; bring to a boil. Reduce heat; cook and stir for 15 minutes or until thickened. Remove from the heat; stir in nuts if desired. Set aside to cool.
Meanwhile, for crust, in a large bowl, combine the flour, sugar and lemon zest. Cut in butter until coarse crumbs form. Add egg yolks and vanilla. Gradually add water, tossing with a fork until dough forms a ball.
Pat two-thirds of dough into a greased 13×9-in. baking pan. Cover with cranberry-orange mixture. Crumble remaining dough on top. Bake at 425° for 20-25 minutes or until topping is golden brown. Cool on a wire rack; cut into bars.
How to Make Crispy Potato Fritters
Healthy Apple-Carrot Oat Pancakes (Flourless & Sugar-Free)
ITALIAN STROMBOLI
Crispy Parmesan Chicken Tenders
Breaking: WNBA Bans Angel Reese for Life: “Learn Some Manners First”
Savory vegetable tart: the recipe for a delicious one-dish meal and 9 tasty variations
Introduction to Growing Kiwi at Home
Cabbage Roll Casserole
The lunch lady at my school cafeteria used to make these cookies. They were always the best!.
