Ingredients
- 2 cupsfrozen cranberries (about 250 g) (for the filling)
- 1 jarStaffords Cranberry Jelly (155 g, for the filling)
- 1 tspcorn starch (for the filling)
- 1orange, zest only (for the filling)
- 300 gall-purpose flour (for the base and crumble)
- 150 gwhite sugar (for the base and crumble)
- 1 tspbaking powder (for the base and crumble)
- 1 tspground cinnamon (for the base and crumble)
- Pinchsea salt (for the base and crumble)
- 185 gcold butter, cubed (for the base and crumble)
- 1 XLfree-range egg (for the base and crumble)
- To topflaked almonds
Made with Staffords
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Find the Staffords products for this recipe online.
Method
For the filling, combine the frozen cranberries and cranberry jelly in a medium pot and bring to a simmer. Cook until some of the cranberries start breaking down.
Whisk the corn starch with a tiny splash of water until smooth, add to the pot and simmer for 2 minutes, stirring continuously, until thickened. Remove from the heat, stir through the orange zest and set aside to cool.
For the base and crumble, blitz the flour, sugar, baking powder, cinnamon and salt in a food processor. Add the butter and pulse until the mixture resembles wet sand, then add the egg and pulse until a dough comes together. Divide into ⅔ for the base and ⅓ for the crumble topping.
Preheat the oven to 180°C. Line a brownie-style tin (about 26 cm x 17 cm) with baking paper and grease with butter.
Press the ⅔ of dough into the tin and flatten evenly. Spread the cranberry filling over the base.
Crumble the remaining ⅓ over the top, slightly unevenly so little pockets of jam stick out. Scatter with flaked almonds.
Bake for 30 – 40 minutes until golden brown and cooked through. Cool completely before slicing into squares.
