Cranberry Apple Butter Bars Food

CRANBERRY APPLE BUTTER

Steps:

• Combine the apples, cranberries and liquid in a large stock pot. Place a lid on the pot and bring it to a boil. Once it is bubbling away nicely, reduce the heat to medium-low and simmer for 30 to 45 minutes, until the apples soften and the cranberries burst.
• Once the fruit is very tender, remove the pot from the heat and let it cool to lukewarm.
• Work the cooked apples and cranberries through a food mill to separate out the skins and seeds.
• Pour the milled fruit into a slow cooker and cook on low for 8 hours with the lid cocked to allow the steam to escape. Stir occasionally.
• When the first round of cooking is done, stir the fruit and cook for another 8 hours. If your slow cooker runs hot, use a shorter length of time.
• The fruit butter is done when it is quite thick and has reduced by about half.
• Scrape the finished butter into a smaller pot and use an immersion blender to puree it smooth. Add the sugar to taste (this butter naturally has enough sugar and acid to be safe to can without the additional sugar. It's simply there to help smooth out the cranberries).
• Prepare a boiling water bath and enough jars to hold 8 half pints.
• Funnel the finished butter into the jars, leaving 1/2 inch headspace. Use a chopstick to work out the air bubbles that will get trapped (and with a butter this thick, you will have trapped air bubbles).
• Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 15 minutes.
• When the time is up, slide the pot off the heat and remove the lid. Let the jars cool slowly for ten minutes in the water. When that time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.

CRANBERRY-APPLE BUTTER BARS

Steps:

• Heat oven to 400°F. Spray 13x9-inch pan with cooking spray.
• In 4-quart saucepan, mix cranberries, granulated sugar, orange peel and orange juice. Heat to boiling over high heat, stirring constantly. Cook over high heat 6 to 8 minutes, stirring frequently, until cranberries pop and lose their round shape and mixture thickens. Stir in apple butter and 2 tablespoons butter; remove from heat.
• In large bowl, beat 3/4 cup butter and the brown sugar with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Stir in flour, salt, baking soda and oats. Press 3 cups oat mixture in pan.
• Spread cranberry filling over base. Crumble remaining 2 cups oat mixture over filling; press lightly.
• Bake 25 to 30 minutes or until golden brown. Cool completely, about 1 hour 30 minutes. For bars, cut into 8 rows by 4 rows.

CRANBERRY-APPLE BUTTER BARS

Steps:

• Heat oven to 400 degrees. Spray 13 x 9-inch pan with cooking spray.
• In 4-quart saucepan, mix cranberries, granulated sugar, orange peel and orange juice. Heat to boiling over heat 6 to 8 minutes, stirring frequently, until cranberries pop and lose their round shape and mixture thickens. Stir in apple butter and 2 tablespoons butter; remove from heat.
• In large bowl, beat 3/4 cup butter and the brown sugar with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Stir in flour, salt, baking soda and oats. Press 3 cups oat mixture in pan.
• Spread cranberry filling over base. Crumble remaining 2 cups oat mixture over filling; press lightly.
• Bake 25 to 30 minutes or until golden brown. Cool completely, about 1 hour 30 minutes. For bars, cut into 8 rows by 4 rows.

ORANGE CRANBERRY BARS

Steps:

• In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Press into an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 15 minutes., Meanwhile, in another bowl, combine the egg, milk, orange zest and vanilla. Combine sugar and flour; gradually add to egg mixture and mix well. Fold in the cranberries, coconut and pecans. Spread over crust. , Bake for 15-20 minutes or until golden brown. Cool on a wire rack.

APPLE CRANBERRY BARS

Steps:

• Combine butter and sugar. Add eggs, honey and vanilla.
• Combine dry ingredients. Add wet ingredients to dry. Fold in apple and cranberries.
• Pour into 8 inch square baking pan. Bake at 350 for about 35 minutes or until done.
• Cool on wire rack. Sprinkle with powdered sugar.

APPLE-CRANBERRY CRUMB BARS

Steps:

• Heat oven to 350ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Microwave butter in large microwaveable bowl on HIGH 1 to 1-1/2 min. or until melted. Add dry cake mix, 1 egg and cinnamon; beat with mixer until blended. Press 2/3 of the dough onto bottom of prepared pan.
• Beat cream cheese and sugar with mixer until blended. Add remaining egg; mix well. Spread over crust; top with fruit. Pinch small pieces of remaining dough between your fingers; press lightly into cream cheese layer.
• Bake 45 to 50 min. or until center is almost set. Cool completely. Refrigerate 1 hour. Use foil handles to lift dessert from pan before cutting into bars.

APPLE BUTTER BARS

Steps:

• 1. Preheat oven to 350 degrees.
• 2. In large mixing bowl, combine the all-purpose flour, baking soda, and salt Add the oats and the sugar. Stir in the melted butter and mix well. Press half of the mixture into a greased 13x9x2 inch pan. Top with apple butter.
• 3. Sprinkle rest of the crumb mixture on top; press gently with a spoon. Bake at 350 degrees 55 minutes or till lightly brown. Cool and cut into bars.

CRANBERRY NUT BARS

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in cranberries and walnuts., Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 20-25 minutes or until golden brown. Cool on a wire rack. Cut into bars.