Fresh cranberry season is upon us, but the season is short, so buying several packages of cranberries to freeze is prudent. Then you can make this divine shortbread cake filled with a orange flavored cranberry jam that’s super easy to prepare. The fresh cranberry jam can be made up to 2 weeks ahead and the shortbread cake dough can be refrigerated overnight. If you are not a cranberry fan, caramelized apples, applesauce, apple butter or your favorite fruit preserve sub in beautifully.
Cranberries play a prominent and historical role at Thanksgiving in the USA. Calling the red berries, “sassamanash”, the North American Indians possibly introduced the cranberries to the starving colonists in Massachusetts who incorporated the berry into the feast of Thanksgiving, a celebration of survival. Cranberries are primarily grown in cooler climates in the USA and Canada. The berries are harvested in the fall, usually late September or early October when they turn crimson red. Although the fields are flooded to harvest the cranberries, they aren’t grown in water, but are kept very wet by irrigation. Source. When I think of cranberries, I always think of a Martha Stewart show I saw years ago showing the “doyenne of domesticity” wading around the cranberry bogs enlightening her viewers on the harvesting of cranberries.
Jessica of Singleton in the Kitchen chose this seasonally appropriate recipe for the baking group. With all the great desserts out there for Thanksgiving, it has become quite a task making a choice for the big feast day! Jessica has this cranberry shortbread cake recipe on her blog or if you have “Baking From My Home to Yours” by Dorie Greenspan, look on page 208-209.