Cranberry Walnut Shortbread Bars

Name: Cranberry Walnut Shortbread Bars
Prep time: 30 min
Total time: 14 h
Yield: 16 serving(s)
Ingredients: 2 1/2 c. (10 ounces) walnuts; 3 c. all-purpose flour, spooned and leveled; 1 tsp. kosher salt; 1 c. (2 sticks) unsalted butter, at room temperature; 1/2 c. confectioners’ sugar; 1 tsp. pure vanilla extract; 1 tsp. whole cloves; 1 tsp. whole allspice; 1 stick cinnamon; 2 (1-ounce) envelopes unflavored gelatin; 6 c. fresh or frozen cranberries; 2 c. granulated sugar; 1 c. red currant jelly; 1/4 c. Campari; Sweetened whipped cream and candied cranberries, for garnish, optional

Give your Thanksgiving dessert table a pop of sweet cranberry flavor!

By Christopher MichelPublished: Oct 12, 2021

2 Ratings

Jump to recipe

Hector M. Sanchez

Yields:

16 serving(s)

Prep Time:

30 mins

Total Time:

14 hrs

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Ingredients

For crust:

2 1/2 cups (10 ounces) walnuts
3 cups all-purpose flour, spooned and leveled
1 tsp. kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup confectioners’ sugar
1 tsp. pure vanilla extract

For topping:

1 tsp. whole cloves
1 tsp. whole allspice
1 stick cinnamon
2 (1-ounce) envelopes unflavored gelatin
6 cups fresh or frozen cranberries
2 cups granulated sugar
1 cup red currant jelly
1/4 cup Campari
Sweetened whipped cream and candied cranberries, for garnish, optional

Directions

1. Step 1 Make crust: Preheat oven to 350°F. Pulse walnuts in a food processor until finely chopped, 12 to 15 times. Add flour and salt, and pulse to combine, 5 to 6 times. Beat butter and confectioners’ sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes. Beat in vanilla. Beat in dry ingredients just until combined. Press on bottom of a 9-by-13-inch pan. Bake until brown, 28 to 30 minutes. Cool on a wire rack.
2. Step 2Make topping: Wrap cloves, allspice, and cinnamon in a small piece of cheesecloth and tie with twine to seal. Sprinkle gelatin over 1/2 cup cool water in a bowl. Cook cranberries, granulated sugar, jelly, Campari, and spice sachet in a medium saucepan over medium-low heat, stirring occasionally, until cranberries are soft, 15 to 20 minutes; cool slightly. Discard sachet and transfer cranberry mixture to a blender. Blend just until no whole cranberries remain, about 30 seconds. Add gelatin mixture and blend until combined, about 5 seconds. Immediately pour over crust.
3. Step 3Chill 12 hours or up to 1 day. Slice into 16 bars and top with whipped cream and candied cranberries, if desired.