Cranberry Squares

Cranberry Squares are a delicious square with a shortbread base and a cranberry cake like topping. They are yummy still warm from the oven or at room temperature.

Cut them into large squares for a dessert or small squares to serve with coffee or tea.

The nice thing about cranberries, is that most recipes call for fresh or frozen cranberries. So when you are stocking up on fresh cranberries, pick up a few extra bags and pop them in the freezer to use year round.

Johnston’s Cranberry Marsh in Bala Ontario. Cranberries are harvested in water because it makes the picking easier

It is harvest time at the local cranberry marsh in Bala Ontario….and it is just in time for Canadian Thanksgiving, which is a week tomorrow, October 14th. Johnston’s Cranberry Marsh started the 2013 Harvest on September 28th and it will continue until the end of October.

Print recipe

Serves	9 generous or 16 tea size servings
Inspiration	Best of of Best - Best of Bridge

Ingredients

Base

1/2 cup slightly cool butter (not cold)
1/4 cup white sugar
1 cup all purpose flour

Cranberry Mixture

1 1/2 Cups fresh or frozen cranberries
1/4 cup brown sugar

Topping for Base

2 Large eggs
1 cup brown sugar
1 Tsp vanilla extract
1/3 cup all purpose flour
1/2 Tsp baking powder
1/4 Tsp salt

Directions

Base

Mix together the sugar and flour in a medium sized bowl. Cut the butter into the sugar/flour mixture using a pastry cutter or two knives in a scissor motion.

The base will start to come together. Pat into an 8 inch (20 cm) square glass pan. Bake at 350 deg F for 15 - 20 minutes or until the edges are just starting to turn golden.
Cranberry Mixture

Add the cranberries and the 1/4 cup of brown sugar to a small saucepan.

Stir occasionally while cooking over medium-low heat until the berries are softened and the skins pop (around 10 minutes). Remove from the heat and allow to cool.
Topping for Base

In a large bowl, beat the eggs together (with an electric mixer) for about 1 minute. Gradually add the 1 cup of brown sugar, scraping the bowl as you continue to mix. By the time all of the sugar has been gradually added, the mixture should be quite thick (if not, continue to beat until it is thickened). Beat in the vanilla. Combine the dry ingredients and beat into the egg mixture. Stir in the cooled Cranberry Mixture.

Spread the mixture over the cooked base. Bake at 350 deg F for about 35 minutes or until a cake tester comes out clean (do not overbake). Serve warm or at room temperature.