1. Preheat the oven to 350°. In a saucepan, simmer the cranberries with 1/4 cup of the sugar, the cloves and water over moderately low heat until the berries pop and the liquid thickens, about 8 minutes. Transfer to a blender and puree until smooth. Strain and press the puree through a fine sieve set over a bowl and let cool completely.
2. In a medium bowl, whisk the remaining 2 1/2 cups of sugar with the eggs, egg yolks, lemon zest, lemon juice and flour.
3. Mix 1 cup of the lemon filling into the cranberry puree; pour the rest of the lemon filling into the crust. Swirl in the cranberry-lemon mixture. Bake for 35 minutes, or until set. Transfer the pan to a rack; let cool. Dust with confectioners' sugar and serve.
The bars can be refrigerated for up to 2 days. Serve chilled or at room temperature.
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|Serving Size: 1 Serving (1299g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 449 (36%)|
|Amt Per Serving||% DV|
|Total Fat 49.9g||66 %|
|Saturated Fat 15.8g||79 %|
|Monounsaturated Fat 19.3g|
|Polyunsanturated Fat 7.3g|
|Cholesterol 2111.6mg||650 %|
|Sodium 154066.5mg||5313 %|
|Potassium 1020.2mg||27 %|
|Total Carbohydrate 135.6g||40 %|
|Dietary Fiber 8.1g||32 %|
|Sugars, other 127.5g|
|Protein 66.5g||95 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1236
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