CRANBERRY SHORTBREAD

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For sure apple pie and pumpkin pie are stars each Thanksgiving. But why not try something new and different. Autumn is when cranberries are harvested. Those bright red, tart little berries are what make this cranberry shortbread so incredibly delicious.

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Our baking with Dorie group made this recipe together. It is from Dorie Greenspan’s book, Baking: From My Home to Yours. It has a shortbread bottom crust with a tart and sweet cranberry filling and is topped with another layer of shortbread. Such pretty colors and a great combination of flavors and textures!

Ingredients

• For the Jam Filling:
• 1 large navel orange
• about 1/4 cup of orange juice
• 1 12-ounce bag cranberries, fresh or frozen (not thawed)
• About 1 cup sugar
• For the Cake:
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• Pinch of salt
• 1 stick plus 5 tablespoons (13 tablespoons) unsalted butter, at room temperature
• 1 cup plus 2 teaspoons sugar
• 1 large egg
• 1 large egg yolk
• 1 teaspoon pure vanilla extract

To Make the Jam Filling:

1. Grate the zest of an orange into a medium heavy-bottomed saucepan. Slice off the peel, removing the white, cottony pith that sticks to the fruit, and slice between the membranes to release the orange segments. Cut the segments into 1/4-inch wide pieces and toss these into the pan. Working over a measuring cup, squeeze the juice from the membranes — if you have 1/4 cup, great; if not, add enough additional orange juice (or water) to make 1/4 cup — and pour it into the pan.
2. Put the cranberries in the pan, stir in 3/4 cup of sugar, set the pan over medium heat and bring to a boil, stirring frequently. Cook, stirring almost constantly, until the cranberries pop and your spoon leaves tracks, about 5 minutes. Scrape the jam into a bowl and taste it — if it’s too tart, add more sugar to taste. Cool to room temperature. (The filling can be made up to 2 weeks ahead and stored in an airtight container in the refrigerator.)
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