A very festive dessert that’s buttery, sweet, and tart, all at once.
This recipe has been a fall favorite in my family for years. In fact, my mother would stock up on cranberries when they were available, freeze them, and then have them on hand to make this recipe all year long. As a fan of all things sour and bitter, the combination of cranberries and walnuts is just right for my palate. (Don’t worry; there is plenty of sugar to compensate for the sour and bitter.) The crisp shortbread crust is the perfect foil to the gooey, chewy, juicy topping.
Out of deference to Beefy’s tastes, we’ll be making these with pecans, instead of walnuts, this year.
2.5 C flour
1 C cold margarine
.5 C sugar
.5 t salt
1 C corn syrup
1 C sugar
3 T margarine, melted
2 C coarsley chopped fresh or frozen cranberries
1 C chopped walnuts
Preheat oven to 350 F. Grease 15” x 10” x 2” pan
Cut together cookie crust ingredients until mixture resembles fine crumbs. Press in pan. Bake 20-23 minutes.
Meanwhile, beat eggs, corn syrup, sugar, and margarine until well blended. Stir in cranberries and walnuts.
Pour over hot crust; spread evenly. Bake 25-30 minutes or until set. Cool. Cut into squares.