Once upon a time in a land far away (California) there lived a girl who knew nothing of cranberries...well that is not exactly true..she knew of cranberries at Thanksgiving as a can of coagulated (blech, I despise that word in describing any kind of food stuff) gel stuff with ridges. Do not misunderstand, the girls mother was and is a fabulous cook but she could not remember a time where cranberries were served in anything.
One day the girl went to the giant conglomerate, Starbys, and got a cranberry orange scone. She was feeling adventurous that day and thought the extra sugar boost would be a nice start to the day. To her surprise she found she was in love with cranberries.
Tuesdays with Dorie and it was on the list this week (chosen by Jessica of Singleton in the Kitchen) she decided to hunt down fresh cranberries and make the recipe for Not Just for Thanksgiving Shortbread Cake as close to the directions as possible. She discovered why her mother most likely never cooked with fresh cranberries..those things are dang expensive. She brought her cranberries (and tangerines, not navel oranges at her store) home and began the recipe. Everything came together beautifully. The crust was slightly crisp, the cranberries tart but not terribly so. They were sweet enough that even the girls cooked fruit hating daughter loved it. The girls husband said "eh" and her son who would live on sugar if allowed was not a big fan.
The girl however, loved it and ate two pieces before bed and gave herself a terrible case of heartburn. She sent pieces off to her children's teachers today so they could (hopefully) enjoy the deliciousness of this sweet easy little cake. The end.