Ingredients

The following ingredients have 4 Servings
  • 20 oz fresh cranberries (divided)
  • 1 1/2 cups T-Sugars Cassonade brown sugar
  • 1/2 teaspoon salt
  • 2 1/2 tablespoons mulling spice blend
  • 1/4 cup water
  • 1/4 teaspoon cracked black pepper
  • 1 cup 16 tablepoons unsalted butter
  • 1/2 cup T-Sugars powdered sugar
  • 2 cups flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt

Instruction

  • Mix all the ingredients, except for 1 cup of fresh cranberries for the cranberry sauce together and cook on medium in a skillet until the cranberries have popped and the sauce has thickened. Fold in the remaining fresh cranberries.
  • Preheat the oven to 350 degrees F. Line a 9 x 13 baking pan with parchment paper.
  • Cream the butter and mix in the powdered sugar and beat well. Mix in the flour, baking powder, and salt and mix to combine.
  • Press the mixture into the baking pan, reserving a small portion of it to decorate the top if desired.
  • Prebake the shortbread for 15 minutes.
  • Pour the cranberry sauce mixture onto the shortbread and spread evenly. Cut out shapes with the reserved shortbread, if decorating.
  • Bake the cranberry mixture for 10 minutes, then add the decorative shortbread and bake for a further 9 - 10 minutes. Allow to cool completely before slicing into bars and topping with powdered sugar if desired. The icing mill from T-Sugars makes this an easy job.