Last week, fresh cranberries (Sunny Harvest | Kirkwood, PA) showed up in my Greensgrow Farm CSA and I can’t say I was thrilled. Throughout the summer, the CSA challenges me to cook with items I wouldn’t usually purchase or, in this case, was convinced I didn’t like. But I needed a dish to take on a weekend trip to see friends in North Jersey and just couldn’t resist the stunning ruby of these cranberries.
After too much time scanning my cookbooks & the internet for inspiration, I finally settled on a simple recipe for cranberry bars. I really don’t enjoy baking (messy flour + precise measuring, oh my!) so I was really excited to discover how insanely delicious and easy this was to make.
In an obvious improvement of Gourmet’s version, Picky Cook added raspberry jam & lemon to brighten the cranberries, but I still lived in fear of an over-tart end product. To buffer this anxiety and use up some produce “on the edge”, I decided to add the sweetness of yellow pears (Three Springs Fruit Farm | Aspers, PA) reduced into a coulis which created beautiful rosey waves baked atop the cran-raspberry compote. It was the perfect slice of early autumn for an awesome weekend with friends. If only I could always shoot with this natural light and scenery!