Festive Cranberry Gems Delicious Recipes

Steps:

• 1. In a medium saucepan over medium heat, stir together the cranberries, sugar, zest, marmalade and water. Bring to a boil and as the cranberries start to pop and cook, smash with a spoon against the inside of pan. Reduce heat and simmer until thickened, stirring often. ( 8 - 10 minutes) Set aside to cool completely.
• 2. Preheat oven to 350 degree F. In food processor, add the flour, oats, baking powder, salt, brown sugar, cinnamon and butter. Pulse until combined and butter is completely incorporated. ( This can be done by hand as well. Place ingredients in a bowl and using a pastry blender, work in the butter until mix looks like coarse crumbs. )
• 3. Once cranberries are cool. Place foil into a 9 inch square pan with an overhang. Spray foil with nonstick cooking spray. Spread half the oat mixture into the bottom of pan and pat evenly.
• 4. Spread the cranberry mixture evenly over crust.
• 5. Sprinkle remaining crumbs evenly over the cranberries and press down lightly.
• 6. Bake for 25 minutes or until edges are starting to brown. Place on cooling rack and cool completely. Remove from pan using the overhanging foil. Cut into desired sized bars.
• 7. Great for dessert, breakfast or a snack on the run. Note: I think these would also be great if adding a few chopped nuts to the topping before adding.

Steps:

• In a large saucepan, combine cranberries, sugar, orange juice and bourbon. Bring to a boil. Reduce heat; simmer, uncovered, until berries pop and mixture has thickened, 18-22 minutes., Remove from heat. Stir in vanilla and orange zest. Ladle hot mixture into 4 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.