We’re thankful that November always brings to Southern California a crisp, brisk, yet sunny type of weather that’s absolutely idyllic for growing tangerines. In fact, our two trees are right at the peak of their season.
Thanksgiving morning found us sleeping in, takin’ it easy and lounging around our sun-bathed house. While Mr. RGBistro worked on a crossword puzzle, I perused my Twitter feed and happened across Marla’s Thanksgiving round-up post. In it, I found a promising recipe for a cranberry and orange crumble.
Tweaking it slightly to incorporate the plethora of RGB tangerines and my mom’s batch of Saigon cinnamon, we made a batch to snack on throughout the day. A sublime combination of sweet and tart, it was the perfect fuel for our marathon day of Thanksgiving prep work.
How did you prepare for the big feast?
Cranberry Tangerine Crumb Bars
~ Makes 15 ~
~ Ingredients ~
- 3 tangerines
- 1 tablespoon unsalted butter
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 ½ cups all-purpose flour
- ½ cup almond meal (ground almond)
- 1 cup cold unsalted butter (2 sticks)
- 1 large egg
- ¼ teaspoon Saigon cinnamon
- 3 tablespoons orange tangerine juice
- 4 cups 1-12 oz. package fresh cranberries (3 cups)
- 2/3 cup granulated sugar
- 1 teaspoon vanilla
- 1 tablespoon cornstarch
~ Preparation ~
Preparation Time: 1 hour 30 minutes
- Preheat oven to 375˚F. Melt 1 tablespoon butter in a small prep bowl in microwave. Using brush, butter the bottom and sides of a 9 x 13 inch glass pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. Spray with nonstick spray. Butter the top of the parchment paper.
- Zest tangerines; set zest aside. Juice tangerines; reserve 3 tablespoons juice.
- In the bowl of a stand mixer fitted with the paddle attachment, mix together 1 cup sugar, tangerine zest, flour, almond meal, salt and baking powder. Cube each stick of butter into 16 pieces and add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Mix in the egg until it all comes together. Pat half of the dough into the prepared pan. Place reserved half aside.
- In another bowl, stir together 2/3 cup sugar, cornstarch, vanilla, and tangerine juice. Mix in the cranberries. Sprinkle the cranberry mixture evenly over the dough in the pan.
- Add ¼ teaspoon cinnamon to the remaining dough, then crumble dough over the berries. Bake for 45-55 minutes, or until top is a light golden brown. Cool completely on wire rack, then transfer to the refrigerator to chill before cutting into squares. Store in an airtight container in the refrigerator.
Nutrition content per serving: 285 calories, 40g carbs, 2.5g protein, 13g fat, 1g fiber
Cost per serving: $0.46- $0.51