Ginger Cranberry Bars


  • 1 cup butter, softened
  • 1/2 cup sugar
  • 2 tsp. almond extract, divided
  • 2 cups all-purpose flour
  • 2 cans (15 ounces) whole-berry cranberry sauce
  • Ad
  • 2 Tbsp. candied or crystallized ginger, chopped
  • 3 egg whites
  • 1/2 cup confectionners sugar
  • 1/2 cup sliced almonds


In a large bowl, cream butter and sugar until light and fluffy. Stir in one and one half tsp. of almond extract. Beat in flour until crumbly.

Press into a greased 9x13x2 inch baking dish. Bake at 350 degrees F for 25 minutes or until golden brown.

Meanwhile in a small saucepan, heat cranberry sauce, ginger. In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Spread cranberry sauce over crust. Spread meringue over cranberry layer; sprinkle with almonds.

Increase heat to 400 degrees F. Bake for 15 minutes or until lightly browned. Cool completely before cutting. Refrigerate leftovers.

Source: A friend, Lynn

By Raymonde from North Bay, Ontario


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