Recipe adapted from Gourmet.
1 1/2 sticks unsalted butter, cut into 1/2 -inch cubes
2 cups all-purpose flour
1/2 teaspoon salt
1 cup plus 2 tablespoons granulated sugar, divided
3 cups fresh or frozen cranberries (not thawed if frozen)
1/4 cup water
Confectioners’ sugar for dusting
Preheat oven to 350 degrees with rack in middle.
Line a 9-inch-square baking pan with 2 crisscrossed sheets of foil, leaving an overhang on 2 opposite sides, then butter foil.
Blend butter, flour, salt and 1/2 cup granulated sugar in a food processor until mixture begins to clump together. Press into bottom of pan. Bake until pale golden and sides begin to pull away from pan, 25 to 30 minutes.
While crust is baking, cook cranberries, remaining granulated sugar and water in a 2-quart heavy saucepan over medium heat, stirring occasionally, until berries burst, 6 to 8 minutes.
Pour cranberries over crust and bake until edge is golden, about 20 minutes. Cool completely in pan on a rack. Lift out of pan using foil overhang and cut into 12 squares, then sift confectioners’ sugar over top. Makes 12 bars.
Cook’s note: Bars keep in an airtight container at room temperature 2 days.
Per serving: 271 calories; 12 g fat (8 g saturated fat; 40 percent calories from fat); 38 g carbohydrates; 33 mg cholesterol; 99 mg sodium; 2 g protein; 2 g fiber.