Friday Feast | Love those Cranberries

It's been a crazy week for many, so my recipe today is inspired by the holidays and good memories. This fruit has been a staple in our family--from relishes to breads. When I can't find fresh or frozen cranberries during the rest of the year, I'll use the dried fruit in breads, scones, and yogurt. Love, love, love cranberries!

I've already felt the tug of the holidays, and this classic treat is one I'll be making soon. If I recall, the recipe came from my sister-in-law. Definitely a family favorite! I hope you'll enjoy them, too.

Skål (Cheers)

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Cranberry Nut Bars

Crust

1 ¼ cup flour

¾ cup sugar

½ cup butter

1 cup finely chopped nuts (I like to use macadamias)

Topping

1 ¼ cup sugar

2 beaten eggs

2 tablespoons milk

1 teaspoon orange peel

1 teaspoon vanilla or bourbon

1 cup finely chopped dried cranberries

½ cup coconut

Directions

For crust, in a medium bowl, stir flour and ¾ cup sugar.

Cut in butter until mixture resembles coarse crumbs.

Stir in ½ cup nuts.

Press flour mixture onto bottom of lightly greased 13x9x2” baking pan.

Bake at 350 degrees for 10-15 minutes or until crust is light brown around the edges.

For topping, combine 1 ¼ cup sugar, eggs, milk, orange peel, and vanilla (or bourbon). Beat

until combined. Pour over the hot crust.

Sprinkle with remaining nuts, cranberries, and coconut.

Return to oven and bake at 350 degrees for 30 minutes or until golden.

Cool slightly and then cut into bars.