Ingredients
2
cups Gold Medal™ all-purpose flour
1/2
cup powdered sugar
1
cup cold butter
6
cups fresh or frozen (do not thaw) cranberries
3/4
cup cranberry juice
1 1/3
cups granulated sugar
3
eggs, slightly beaten
1/3
cup powdered sugar, if desired
Preparation
Heat oven to 350°F. Line bottom and sides of 13x9- inch pan with foil, leaving foil overhanging at 2 opposite sides of pan.
In medium bowl, mix flour and 1/2 cup powdered sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Press in bottom of pan. Bake 25 minutes or until edges are lightly browned.
Meanwhile, in 3-quart saucepan, stir cranberries, 1/2 cup of the cranberry juice and the granulated sugar. Heat to boiling over medium-high heat. Cook 10 minutes, stirring frequently, until cranberries begin to burst. Remove from heat; stir in eggs and remaining 1/4 cup cranberry juice with whisk. Pour over partially baked crust.
Bake 20 minutes or until crust is golden and filling is set. Cool completely in pan on cooling rack, about 1 hour. Use foil to lift out of pan. Cut into 9 rows by 4 rows. Sprinkle bars with 1/3 cup powdered sugar.
