Ingredients:
For the Filling:
1 bag fresh or frozen cranberries (about 12 oz)
1 cup sugar
1 cup orange juice
For the Shortbread:
1 cup coconut oil (solid, not melted) or vegan butter
1 1/2 cups sugar
1/3 cup brown sugar
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon salt
Instructions:
Prepare the Cranberry Filling:
In a saucepan, combine cranberries, sugar, and orange juice.
Bring to a boil, then reduce the heat and let it simmer for about 20 minutes until the cranberries burst and the mixture thickens.
Allow to cool.
Make the Shortbread:
Preheat your oven to 350°F (175°C). Grease or spray a 13×9-inch baking pan.
In a mixing bowl, beat the solid coconut oil (or vegan butter) until smooth.
Add the sugar and brown sugar, and beat until fluffy.
Mix in the vanilla extract.
Gradually add the flour and salt, mixing until it forms a stiff dough. You may need to knead in the last cup of flour by hand.
Assemble the Bars:
Press about 2/3 of the dough into the bottom of the prepared pan, ensuring to press it up the edges slightly.
Spoon the cooled cranberry mixture evenly over the dough.
Pinch off bits of the remaining dough and scatter them over the cranberry filling.
Bake:
Bake for about 35-40 minutes, or until the top is golden.
Cool and Cut:
Allow the bars to cool completely in the pan before cutting into squares.
