Growing up, my favorite part of Thanksgiving dinner was always the cranberry sauce. To be clear, we’re not talking healthy or homemade, but good, store-bought, from a can cranberry sauce. You know, the kind that is mostly sugar and takes the shape of the container when you plop it into a bowl? Yep. That one. Left to my own devices, I could (and sometimes did) consume a whole can of the gelatinous, tangy mass. Delicious!
Thankfully, over the years my tastes (and sugar tolerance) have evolved And while I still love the refreshing tartness of cranberry, I choose to get my fix from slightly more refined (less sugary) sources. That said, I’m super excited to bring these Ginger Cranberry bars to Thanksgiving dinner this year. The buttery, shortbread crust is just the right amount of sweet, and while you can certainly choose to omit the ginger, I love the spice it adds to the cranberry filling. Continue reading