These jewel-toned squares are even more delicious than they are beautiful. The crystallized ginger adds a nice spicy warmth to the cookie crust.
- Portion size 36 servings
- Credits : Canadian Living: Holiday 2012
Ingredients
Cranberry Curd:
Cranberry Jam:
Method
In bowl, stir together ground gingersnaps, walnuts, sugar, crystallized ginger and ground ginger; stir in butter. Press into parchment paper–lined 8-inch (2 L) square cake pan. Bake in 350ºF (180ºC) oven for 10 minutes. Let cool on rack.Cranberry Jam: In saucepan, cook cranberries, sugar and water over medium-high heat, stirring frequently, until thickened, about 15 minutes. Transfer to food processor and purée; press through fine-mesh sieve.
Cranberry Curd: In saucepan, whisk together condensed milk, egg yolks and cranberry juice. Stir in cranberry jam over medium heat until melted. Pour over crust.
Bake in 350ºF (180ºC) oven until edges are set but centre still jiggles, 20 to 25 minutes. Let cool completely on rack. Cover and refrigerate until firm, about 12 hours. Cut into squares. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
Nutritional facts Per piece: about
- Fibre trace
- Sodium 47 mg
- Sugars 13 g
- Protein 2 g
- Calories 101.0
- Total fat 4 g
- Potassium 87 mg
- Cholesterol 30 mg
- Saturated fat 2 g
- Total carbohydrate 16 g
%RDI
- Iron 4.0
- Folate 4.0
- Calcium 4.0
- Vitamin A 3.0
- Vitamin C 3.0
