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Ginger Cranberry Bars Recipe
Ginger Cranberry Bars Recipe photo by Taste of Home

Ginger Cranberry Bars Recipe

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“These beautiful bars were among the winners of a cranberry festival bake-off,” notes Lynn Newman of Gainesville, Florida. “They're tangy, crunchy and subtly sweet.”
TOTAL TIME: Prep: 15 min. Bake: 40 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min. + cooling
MAKES: 24 servings

Ingredients

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 2 teaspoons almond extract, divided
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 2 cans (16 ounces each) whole-berry cranberry sauce
  • 2 tablespoons chopped crystallized ginger
  • 3 egg whites
  • 1/2 cup confectioners' sugar
  • 1/2 cup sliced almonds

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Stir in 1-1/2 teaspoons almond extract. Beat in flour until crumbly.
  2. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 25-28 minutes or until golden brown.
  3. Meanwhile, in a small saucepan, heat cranberry sauce and ginger. In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in confectioners' sugar, 1 tablespoon at a time, and remaining extract on high until stiff glossy peaks form. Spread cranberry mixture over crust. Spread meringue over cranberry layer; sprinkle with almonds.
  4. Increase heat to 400°. Bake for 14-15 minutes or until lightly browned. Cool completely before cutting. Refrigerate leftovers. Yield: 2 dozen.
Originally published as Ginger Cranberry Bars in Country Woman October/November 2007, p26

Reviews for Ginger Cranberry Bars(1)

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MY REVIEW
Reviewed Nov. 14, 2011

I would have given this 5 stars except for the meringue. It did not taste well on the 2nd day. I think it was excellent through the cranberry topping. next time I would end it here and serve with whipped cream and almonds.

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