The cranberries are in! There isn’t a whole lot of cranberry love here in Germany, so when they showed up at the green-grocers, I came home and started strategizing. The brown butter creates an extra step, but the different flavor is very worth it. I made Cliff brown the butter (because hot popping grease freaks me out) and he did a fantastic job. I found this recipe here, and have changed very little (used a little less sugar with the berries), but I broke down the instructions into a more readable format. Don’t let the lengthy instructions put you off – it’s a lot easier to execute than to explain.
1 c + 5 T (263 g) butter
1 c (210 g) sugar, divided into 3/4 and 1/4 c
3/4 t salt
2 egg yolks, lightly beaten
1/4 t almond extract (didn’t have any, so we used amaretto)
3 c + 3 T (404 g) flour
1 lb (500 g) cranberries, picked over and rinsed
3/4 c (158 g) sugar
1/3 c orange juice
Prepare brown butter. In a saucepan, melt butter over medium-low heat. Once it’s completely melted, turn heat up to medium and stir constantly until milk solids separate out (it will foam, just keep stirring). Butter will smell very nutty and turn golden brown. Pour into a heatproof bowl, set aside and allow to cool, stirring occasionally.
Line a 9×13 pan with foil or parchment. In a large mixing bowl, combine cooled butter, 3/4 c sugar and salt, stirring until well mixed. Add yolks and almond extract, stirring until smooth. Next, add the flour. The original recipe says to use a spoon or rubber spatula, but I incorporated it with a pastry blender. Worked for me. The dough will be quite stiff and dense, just go with it. Transfer about 2 c of the dough to the lined 9×13 and press it until it knits together. It will still be kind of bumpy, but that’s cool. Put the pan of dough into the fridge for about 40 minutes. Add the remaining 1/4 c of sugar to the rest of the dough and work it in with the pastry blender until it’s crumbly.
Prepare cranberry jam. In a deep saucepan over high heat, bring cranberries, sugar and orange juice to a boil. Reduce heat to medium and stir constantly until cranberries have popped and jam achieves chunky, thick consistency. Set aside and allow to cool a little.
Heat oven to 325° F/163° C. Remove dough from fridge and prick all over with fork. Bake for 15 minutes, then remove from oven and turn heat up to 350° F/175° F. Spread cranberry jam evenly over hot shortbread, then sprinkle remaining dough crumbles over the top. Return shortbread to oven and bake for at least 25 minutes or until streusel is golden brown. Remove from oven and allow to cool on trivet for at least 1 hour.