From my Haumea's Kitchen and others

Tuesday, November 29, 2011

Cranberry Conserve Crumb Bars

Well since we forgot to bring out the Cranberry Conserve to go with the Turkey.  I worked pretty hard making that Conserve so, I made these bars with it.  I didn't want to waste it.

Here's the recipe for this one.

Cranberry Crumb Bars my way

This is a couple step process, you’ll need to make the cranberry conserve and let it cool down.

Step 1:

For the filling:

2 1/2 cups fresh or frozen cranberries

1/2 cup plus 2 tablespoons of sugar

½ cup water

zest if 1 whole orange and the juice of the lemon

¼ cup of dried cherries

Over medium heat in a non reactive pot, cook cranberries, water and sugar until well combined. If using fresh cranberries cook 5-8 minutes until the skins burst, add the zest juice and dried cherries, cook until it becomes thick like jelly then put into dish and let cool down.

Step 2:

1/3 cup golden brown sugar

1/3 cup granulated sugar

1/2 teaspoon salt

1/2 cup unsalted butter, melted, warm

1 3/4 cups cake flour

Mix both sugars and salt in medium bowl and whisk to blend. Add warm melted butter and stir to blend. Add flour combine into a cohesive dough into a ball (topping mixture will look slightly dry/wet). Set aside for it to cool.

For the dough:

2 cups of flour

3/4 teaspoon baking powder

3/4 cup sugar

1/4 teaspoon fine grain sea salt

1 cube of cold unsalted butter cut into cubes

1 large egg room temp

1/4 cup of ice water (optional)

Preheat the oven to 375 degrees.

For the dough combine the flour, baking powder, sugar, salt in the bowl of a food processor. Pulse a few times to combine. Put in the cold cubed butter and carefully coat with the flour using your finger (watch out for the sharp blades). Pulse the mixture 12 to 15 times until the butter is evenly crumbly. Add the egg (and the optional 1/4 cup of ice water) with the motor running and mix until just combined.

Press dough into the bottom of an oven proof rectangular baking dish that measured and lined with parchment paper 9 x 13 inches. Top with the cooled down cranberry conserve and spread evenly and crumble the crumb dough evenly over the top.

Bake in the preheated oven for 30-40 minutes or so until the top is golden. Remove from the oven and allow to cool completely on wire wrack before cutting into bars.

Let them cool completely before putting in a covered container so that crumb will stay crumbly.

If you are going to use lilikoi you’ll 2 cups of pulp follow the sugar step above, you’ll need to add cornstarch solution thicken slightly you’ll know the texture and follow the rest.