Cranberry Bars

Makes one 8x8 pan.

Ingredients:

For the Crust: 

1/2 cup unsalted butter, softened

1/4 cup sugar

1 cup all-purpose flour

1/4 teaspoon salt

For the Filling: 

1 lb. fresh or frozen cranberries

1/2 cup water

3/4 cup fat-free or low-fat sweetened condensed milk

3 large egg yolks

Directions: 

Preheat oven to 350°F. Line an 8x8 pan with aluminum foil or parchment paper (this will help with removing the bars later). 

In a medium bowl, mix together the softened butter, flour, sugar, and salt until combined (mixture will be crumbly). Press into the bottom of the prepared pan. 

Bake for 15-20 minutes at 350°F, until crust is firm and starting to turn golden brown around the edges. Let cool on a wire rack. 

Reduce oven temperature to 300°F. 

Meanwhile, bring cranberries and water to a simmer in a medium saucepan. Reduce heat to medium and cook 10 minutes, or until berries have burst and are tender. Let cool, then blend in a blender until smooth. Strain mixture through a sieve. You should end up with about 1 cup of smooth cranberry purée. 

Transfer purée to bowl, and whisk in condensed milk and egg yolks until smooth. 

Pour mixture over cooked crust, and bake in 300°F oven for 25-28 minutes, until filling is set. Cool at room temperature, then chill in refrigerator for at least one hour before cutting into bars or hearts, if desired.

http://www.onceuponacuttingboard.com/2012/02/heart-shaped-cranberry-bars.html