Snow Day with Cranberry and Orange Shortbread
Snow Days in Oregon can be quite dangerous, at least in my kitchen. When I feel snow-bound, it makes me want to bake! There’s something about the cold, the beautiful sunshine, the fire blazing upstairs, the music playing – that puts me in a cooking and baking mood! My family loves it, and so do I. Earlier this week I made a new recipe, one that is perfect for the holidays. I’m working with the wonderful folks at Green Valley Organics on this post today.
Snow in Oregon doesn’t come like this every year! So you can see we’ve enjoyed the beauty and we’re hunkering down and enjoying the season. One thing I love about Christmas time is cooking with cranberries and oranges.
This time I married a very traditional holiday flavor pairing (orange and cranberry) on a not-too-sweet shortbread, topped with a smooth, slightly sweet orange flavored sour cream, contrasted with a topping touch of tangy cranberry.
I added a kick of adult flavor (Grand Marnier) and honey to the sour cream. We love using Green Valley Organics sour cream because not only is it lactose-free, it is so creamy and rich in flavor.
Make the crust and mix with your hands. Press onto parchment paper on a 8×8 or 6×11 size baking sheet (with a 1-inch lip). Bake and cool.
Cook the cranberries using fresh orange juice! Fantastic fresh flavor!
When your’e ready, mix the sour cream with orange liqueur and honey (or more fresh orange juice and zest, if you choose not to use the liqueur).
Spread onto the shortbread, topping with the cranberry mixture. Zest some of the orange rind and you will have the most delightful dessert to serve to your guests, or to take to that special holiday party!
Or, make it just because it’s a “Snow Day!” :)
What desserts do you love to make that use sour cream?
Cranberry and Orange Shortbread Recipe
Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Shortbread can be made up 2 days ahead of time. Cover and store at room temperature. Cranberry topping can be made 3 days prior. Cover and store in the refrigerator.
- 1 cup all-purpose flour
- 3/4 cup sugar, divided
- 1/4 tsp. salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2” cubes
- 1 (10-oz) bag fresh cranberries
- 1/4 cup fresh squeezed orange juice
- 1/2 cup sour cream
- 1 T. honey
- 1 tsp. Grand Marnier liqueur (optional)
- 2 tsp. orange zest
- Preheat oven to 350 degrees. Line an 8x8x2 pan with parchment paper, leaving an overhang on 2 of the sides (for easy removal from pan after baking).
- Whisk flour, 1/4 cup sugar, and salt in a medium bowl. Using your fingers, rub the butter into the dry ingredients, making a course meal. You can also use a pastry blender.
- Transfer the mixture to the prepared pan, pressing the dough firmly onto the bottom of the pan.
- Bake shortbread until cooked through and golden, about 30 minutes. Transfer to a wire rack to cool.
- Bring the cranberries, 1/2 cup sugar, and fresh orange juice to a simmer in a saucepan and cook for about 8-10 minutes. Let the mixture cool.
- Mix the sour cream, honey, and Grand Marnier together in a small bowl.
- Using paper overhang, lift the shortbread from the pan and transfer to a cutting board or a serving platter.
- On the cooled shortbread, spread the sour cream mixture. Top with the cooled cranberry mixture, spreading evenly on the crust.
- Zest 2 tsp. of orange rind and sprinkle on top. Cut into 16 pieces and serve.