Ingredients
3 cups fresh or frozen cranberries2 large unpeeled oranges, cut into quarters and seeded2-1/2 cups sugar3 tablespoons cornstarch1 teaspoon ground ginger1/2 cup chopped nuts, optionalCRUST:3-1/4 cups all-purpose flour3/4 cup sugar1 tablespoon grated lemon zest1 cup butter, cubed3 large egg yolks3/4 teaspoon vanilla extract1 to 2 tablespoons water
Preparation
Grind cranberries and oranges (including peel). Set aside. In a large saucepan, combine the sugar, cornstarch and ginger. Add ground fruit; bring to a boil. Reduce heat; cook and stir for 15 minutes or until thickened. Remove from the heat; stir in nuts if desired. Set aside to cool.
Meanwhile, for crust, in a large bowl, combine the flour, sugar and lemon zest. Cut in butter until coarse crumbs form. Add egg yolks and vanilla. Gradually add water, tossing with a fork until dough forms a ball.
Pat two-thirds of dough into a greased 13x9-in. baking pan. Cover with cranberry-orange mixture. Crumble remaining dough on top. Bake at 425° for 20-25 minutes or until topping is golden brown. Cool on a wire rack; cut into bars.
