I've had quite the productive morning, let me tell you. I got up with my darling boyfriend and the sun, early enough that I was convinced I'd be crawling back in bed and sleeping in once the boyfriend was off to work, but no. For reasons unbeknownst to me, I made a shopping list, headed to grocery store, purchased a basket full of goodies only to come home and start dinner. Dinner prepared at 8 am! As I sit here and type the air is filling with the delicious aroma of spicy cuban style beef slow roasting in my crockpot (I truly cannot wait for dinner tonight, I may have to have a taste before it's finished).
The busy bee bug just kept on biting. I decided we needed something sweet, and tart, to balance what will surely be a spicy dinner. I also wanted to make something easy, that you my reader, may be inclined to whip up for the impending Thanksgiving holiday.
I threw a cup of of fresh cranberries on the stovetop to reduce, covering them with a few tablespoons of water and sugar and set out to make a simple shortbread pastry crust. My dessert inspiration was an autumn infused lemon bar. Cranberry and lime was a natural choice. The end result was very good. The cranberry and lime compliment each other very well. Tart and sour. The sugary crisp crust, and the gooey topping. It all works so nicely. Next time, I might add a little sweetened shredded coconut to the crust, I just think it would really take this yummy little bar over the edge.
A great little bite with a strong cup of black tea, or coffee.
I enjoyed mine while taking a dreaded chemistry test, which I aced, perhaps thanks to these tart sugary little treats.
Cranberry Lime Bars
1 stick of butter
1/4 cup sugar
1 teaspoon vanilla
1 cup of flour
healthy pinch or two of salt
1/4 cup sugar
2 Tablespoons of flour
1/2 cup cranberry preserve
(I simply reduced cranberries, sugar and water on the stovetop until I had my own fresh 'preserve')
1 teaspoon lime zest
1/3 cup fresh lime juice
1. To make the crust; melt the butter, mix melted butter with sugar, vanilla, flour and salt until it comes together. Press into the bottom of a prepared 8x8 baking dish and bake on 350 F for 20 minutes until cooked and slightly browned.
2. To make the topping; place sugar and flour in a small bowl and mix well. Next, with a small whisk, mix in the eggs, then the preserves, zest and lime juice until well incorporated.
3. Pour filling over warm crust, reduce oven to 300 F and bake for an additional 20 minutes.
4. Remove from oven and allow to cool completely before cutting into squares. I chose not to, but feel free to sprinkle with powdered sugar.