Cranberry Pomegranate Crumb Bars Recipes
CRANBERRY POMEGRANATE TERRINE
Provided by Food Network Kitchen
Time 1h25m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Pulse the cranberries and 1/4 cup sugar in a food processor until chunky and juicy, about 8 times. Set aside for 20 minutes to macerate.
- Meanwhile, combine the remaining 1/2 cup sugar, 1 1/2 cups pomegranate juice, the cinnamon stick, peppercorns, orange peel and a pinch of salt in a saucepan over medium heat; simmer, stirring, until the sugar dissolves. Remove from the heat; let steep for 20 minutes. Discard the cinnamon, peppercorns and orange peel.
- Place the remaining 1/2 cup pomegranate juice and 1/4 cup cold water in a bowl and sprinkle the gelatin on top. Set aside without stirring until the gelatin softens, about 5 minutes. Add the steeped pomegranate juice to the gelatin mixture and stir until the gelatin dissolves.
- Spread a thin layer of the cranberry mixture in a 9-by-5-inch loaf pan; pour in enough of the pomegranate-gelatin mixture to cover (about 3/4 cup). Refrigerate until just beginning to set, about 30 minutes. Meanwhile, stir the remaining cranberries into the remaining gelatin mixture and set aside, unrefrigerated. Once the bottom layer is set, pour in the remaining gelatin mixture and refrigerate until completely set, at least 2 hours or overnight.
- To serve, run a knife around the edges of the pan and invert the terrine onto a platter. (Set the pan in warm water to soften the gelatin if necessary.) Garnish with the orange zest.
CRANBERRY CRUMB BARS
Celebrate the season with cranberry bars! They're super easy to make and can be cut into mini squares, just right for a dessert tray.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. Grease 13x9-inch pan with butter or cooking spray.
- In large bowl, mix flour, 1 cup sugar, the almonds, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in egg. Press 2 1/2 cups of crumb mixture in bottom of pan. Stir cinnamon into remaining crumb mixture; set aside.
- In medium bowl, stir all filling ingredients. Spoon evenly over crust. Spoon reserved crumb mixture evenly over filling.
- Bake 45 to 55 minutes or until top is light golden brown. Cool completely. Refrigerate until chilled. Cut into 6 rows by 4 rows. Store tightly covered in refrigerator.
Nutrition Facts : Calories 210, Carbohydrate 30 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 105 mg, Sugar 18 g, TransFat 0 g
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- Combine sugar, flour, ground walnuts, baking powder, salt, and cinnamon in a medium bowl. Stir with a wire whisk until well sifted.
- Add the sliced butter and the beaten egg to the flour mixture and, using 2 butter knives or a pastry blender, cut the butter and egg into the flour mixture until the butter is in small bits and the mixture is crumbly.
- Press half of the crumb dough into the prepared pan. Set aside the remaining crumb mixture for the topping.
- In another medium sized mixing bowl, combine the 2/3 cup sugar, cornstarch, and orange zest. Then, add the cranberries, vanilla extract, and pomegranate juice. Stir until the cranberries are coated with the sugar mixture.
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