This is a favorite recipe of mine that I love to make this time of year (oh who am I kidding? I love these ANYtime of year!)
Thanks to my friend JD for introducing us to this delight!
Cranberry Squares
1.5 cups sugar
2 eggs
.75 cup (1.5 sticks) unsalted butter, melted and slightly cooled
1 teaspoon almond extract
1.5 cups flour
2 cups fresh or frozen cranberries (if frozen, don’t thaw)
1.5 cup chopped pecans (optional- we don’t ever include this since our little guy is allergic to tree nuts, but i bet it’s good that way!)
Preheat oven to 350. Butter 9×9 square pan (I recommend The Pampered Chef’s stoneware square baker). Beat sugar and eggs in large bowl until thickened, about 2 minutes. Beat in butter and almond extract. Add flour and stir until well blended. Stir in berries and nuts – it will be very thick! Spread evenly in pan. Bake about one hour, until top is golden brown and an inserted toothpick comes out clean. Cool, cut into squares, and enjoy!
(Bags of fresh cranberries, only available in the fall, can be frozen for later use, so stock up!)