Cranberry Blonde - August, 2022.

Almost everyone thinks of cranberries as a harvest festival (Thanksgiving) side dish.

When I think of cranberries, I think of the Cape Cod bogs I drove by during my mis-spent youth in Boston.

So, forgive me for posting this recipe during the summer. I love it and think it works every time of the year.

• Ingredients
• 12 tablespoons (1 ½ sticks) unsalted butter softened to room temperature
• 1 cup light brown sugar (packed)
• 2 large egg yolks
• 1 ¾ cups all-purpose flour
• ½ teaspoon salt
• 1 ¼ cups dried cranberries
• ¼ cup granulated sugar
• 1 tablespoon grated orange zest

• Directions
• Pre-heat oven to 350 degrees F.
• Grease 9” square baking pan with butter. Dust with flour and shake out the excess.
• Cream the butter and brown sugar until smooth in a large bowl.
• Add the egg yolks and beat until combined.
• Measure the flour and salt. Sift directly into the batter in large bowl.
• Mix gently until combined and no trace of the dry ingredients remains.
• In a small bowl, stir the cranberries, granulated sugar and orange zest together.
• Use a fork. Add to the batter and mix in by hand with a wooden spoon.
• Spread the batter into the prepared pan. Use your hands to press down evenly.
• Bake 30 minutes or until golden brown and a toothpick inserted in the middle comes out clean or only with crumbs.
• Remove the pan from the oven and let cool for at least one hour
• Cut just before serving.
• 12-16 pieces