Luscious cranberry curd sits atop a rich, buttery pecan shortbread for a marriage made in heaven. Best of all, this recipe uses Cape Cod Select Premium Frozen cranberries, so you can make it any time. No need to worry about buying perishable fruit!

I have written before about my abiding love for cranberries – the original American berry that is packed with nutrients. Sure, spring is not exactly cranberry season, but, in truth, with Cape Cod Select premium frozen cranberries, every season is cranberry season. And right now, when grocery shopping is stressful and there are often shortages of fresh fruit, I am relying more than ever on frozen fruit.

Like, many of you, I am shopping as infrequently as possible during the pandemic in an effort to minimize my family’s exposure. I like knowing that I can stock up on frozen fruit, like Cape Cod Select premium cranberries, without worrying about the fruit going bad. You may be think that frozen fruit is only useful for smoothies – not that there is anything wrong with smoothies, which my kids love, by the way –  but the truth is frozen fruit is very versatile.

Frozen cranberries can be used wherever you would use fresh cranberries, from sauces and chutneys to muffins and scones. I especially loves cranberries for baking because of the way they retain their shape – when using the whole berry – and because of the stunning red color they impart to your baked goods.

Ages ago, I developed a recipe for a cranberry curd that has become a favorite in my house. This tart, luscious curd is both gorgeous to look at – check out that rosy red color – and lick-the-spoon delicious. For my entry in the Cape Cod Select Blogger Recipe Challenge, I decided to play around with that cranberry curd to see if I could make a cranberry curd bar – like a lemon bar, but with cranberries instead of lemons.

As you can see, cranberry curd makes an absolutely stunning bar. I cannot get over how beautiful the layer of rosy red curd looks on top of the shortbread crust. Speaking of the crust, you could absolutely use a plain shortbread here, but I opted for a pecan shortbread, because cranberries and pecans are such a natural pairing. The finely chopped pecans add an additional layer of texture to the shortbread dough as well as buttery, nutty flavor.

Making these bars does require a few different steps. It’s not the quickest project, I admit. However, perhaps you have some extra time on your hands right now and are willing to tackle a fun baking project. If not – and I know everyone is having a different experience in this pandemic – it is very easy to make these bars in stages. For example, you can prepare the cranberry curd a day or two in advance, and then bake the bars the following day.

Oh, and the sugared cranberries I used to decorate the bars? That’s an entirely different project, but such a fun one! Make a simple syrup with equal parts sugar and water in a small saucepan. Add a cup of Cape Cod Select premium cranberries to the syrup and let them sit in the syrup for several hours. Then remove the cranberries to a wire rack and let dry for 45 minutes to one hour until they are sticky but not wet. Then roll the berries in granulated sugar until coated and sparkly and let dry for at least another hour. Sugared cranberries not only look so elegant, they are the perfect mix of sweet and tart. I just pop them like candy!

So, if you want to recreate these luscious Cranberry Curd Bars at home, be sure to look for Cape Cod Select premium frozen cranberries in your area. These berries will soon become a staple in your freezer and you will find so many uses for them.

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Cranberry Curd Bars with Pecan Shortbread Crust

Ingredients

Cranberry Curd
• 4 cups Cape Cod Select premium frozen cranberries
• 1 cup water
• Zest and juice of one lime
• 1 cup sugar
• 6 egg yolks
• 6 TB (3 oz.) butter
Pecan Shortbread Crust
• 1 cup all-purpose flour
• 1 cup finely chopped pecans
• 1/4 cup brown sugar
• 1/2 tsp fine sea salt
• 6 TB butter, melted

Instructions

1. To make the cranberry curd, combine cranberries, water and lime juice and zest in a medium saucepan over medium heat. Cook until the cranberries have broken down, about ten minutes.
2. Pour the cranberries into a fine-mesh sieve set over a large bowl and stir with a spatula until all that is left in the sieve is the skins and seeds and you have a smooth cranberry puree.
3. In a medium saucepan, combine the egg yolks and sugar and whisk until lightened in color.
4. Add the cranberry puree and heat over medium or medium-low heat, stirring constantly until the mixture thickens and coats the back of a spoon, about ten minutes. (Do not allow the mixture to boil.)
5. Remove from heat and pour the curd into a fine-mesh strainer set over a bowl. Use a spatula to gently push the curd through the sieve leaving behind any pieces of cooked egg. Stir in the softened butter and continue to stir until the butter has melted.
6. Allow the curd to cool while you prepare the crust or, if making in advance, transfer the curd to the refrigerator until needed.
7. To make the pecan shortbread crust, preheat the oven to 350.
8. Combine the flour, chopped pecans and salt in a large bowl. Add the melted butter and stir with a fork until the dough comes together.
9. Press the crust dough firmly into an ungreased 8x8 baking pan.
10. Bake for 12-15 minutes until lightly browned and set. Cool on a wire rack for at least ten minutes before filling.
11. Pour the cranberry curd on top of the cooled crust. Smooth the top and return to the oven for 10-15 minutes, or just until the curd is set.
12. Cool completely before cutting into bars.

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This post constitutes an entry in the Cape Cod Select Blogger Recipe Challenge. I received cranberries free of charge to use in my recipe. I have not received any compensation for this post. All opinions stated herein are entirely my own.