Cranberry-Apple Bars

Cranberry Sauce

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
1/4 cup dried cranberries

Apple Filling

3/4 cup white sugar

1/4 cup flour
2 teaspoons cinnamon
5 cups sliced, peeled Granny Smith apples

Sweet Pastry

2 cups flour

3/4 cup sugar

1/2 teaspoon baking powder

1/2 teaspoon salt
1 cup butter, softened
1 egg, beaten



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 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.)