Ingredients:

• FILLING:
• 3 cups fresh or frozen cranberries
• 2 large unpeeled oranges, cut into quarters and seeded
• 2 1/2 cups sugar
• 3 Tbsp cornstarch
• 1 tsp. ground ginger
• 1/2 cup chopped nuts, optional
• CRUST:
• 3 1/4 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 Tbsp grated lemon peel
• 1 cup (2 sticks), butter, cubed
• 3 large egg yolks
• 3/4 tsp. vanilla extract
• 1-2 Tbsp water

Instructions:

1. FILLING:

2. In a food processor, pulse the cranberries and oranges (including peel) until they are ground. Set aside. In a large saucepan, combine sugar, cornstarch and ginger. Add the ground fruit; bring to a boil. Reduce the heat, cook and stir for 15 minutes or until thickened. Remove from the heat; stir in the chopped nuts, if desired. Set aside to cool.

3. CRUST:

4. Preheat oven to 425°F. In a large bowl combine the flour, sugar and lemon peel. Cut in butter until coarse crumbs form. Add egg yolks and vanilla. Gradually add water, tossing with a fork until dough forms a ball. Pat two-thirds of the dough into a greased 13x9-inch baking pan. Cover with the cranberry-orange mixture. Crumble the remaining dough on top. Bake for 20-25 minutes, or until the topping is golden brown. Cool on a wire rack; cut into bars.