1/4 cup sugar
1/2 - 3/4 cup white wine (I used Pinot Grigio, but Reisling or White Zin might be good, too.)
1½ cups cranberries
3/4 cup white sugar
1/4 cup flour
2 cups flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup powdered sugar
1-2 tablespoons milk (or cream)
Preheat oven to 350 degrees.
To prepare cranberry sauce, dissolve sugar in wine in a small saucepan.
Add fresh cranberries and bring to a boil.
Reduce heat and let simmer together until sauce starts to thicken.
Add dried cranberries and continue cooking until jam-like in consistency.
Set aside. (Can do this a day in advance, if you like...I did...in that case don't preheat oven right away...LOL.)
To prepare apple-cranberry filling, peel apples and slice thinly.
Combine with the flour, sugar, cinnamon.
Stir until well-coated.
Add the cooled cranberry sauce.
Set aside while preparing crust.
To prepare crust, mix flour, sugar, salt, and baking powder in a medium bowl.
Cut in butter to form pea-sized crumbles. (Use a pastry blender, or be lazy like me and use the stand mixer.)
Gently mix in beaten egg.
Butter a 9x13 baking dish.
Gently pat about 2/3 of the crumb mixture onto the bottom of the dish.
Spread cranberry-apple mixture out on prepared crust.
Crumble pieces of reserved crust mixture over the top (as for a cobbler).
Bake for 50-55 minutes at 350 degrees or until crust is slightly golden on top.
Allow to cool.
While bars are cooling, prepared the icing by combining powdered sugar and 1 tablespoon of the milk or cream.
Whisk in extra milk as needed to achieve the proper drizzling consistency.
Drizzle icing over the bars.(Best served slightly warmed.)