First, the name of this dessert is technically ‘not-just-for-thanksgiving cranberry shortbread cake’ but that’s a mouthful I wouldn’t wish upon my worth frenemies.
Second, I know what you’re thinking: shortbread and…. cake? Yes. It IS possible and yes, it is as phenomenal as it sounds.
Cranberries are dolled up with sugar, fresh orange zest and orange juice and cooked down until you have a beautifully thick, dark and sweet/tangy compote. Then it is spread between two layers of shortbread crust and baked until the magic happens in your oven.
I decided to go the square pan route which makes sharing this a bit easier. I also threw in 4 ounces of frozen black cherries and 2 tablespoons of strawberry preserves because I wanted a slightly thicker cranberry filling.
The result: bliss. Buttery delicious shortbread layers sandwich a delightful fruit filling. Amazing. Completely Thanksgiving table-worthy!!
A big thanks goes out to Jessica of Singleton in the Kitchen for choosing this recipe!! I told you I’d get around to it ;) Head on over to her blog for the recipe, or simply click here. You’ll want it. Pinky promise.