Christmas Cranberry Squares

Tuesday, November 29, 2016

christmas ranberry relish sqaures dessert baking williams sonoma recipe sugarly
christmas ranberry relish sqaures dessert baking williams sonoma recipe sugarly
christmas ranberry relish sqaures dessert baking williams sonoma recipe sugarly
christmas ranberry relish sqaures dessert baking williams sonoma recipe sugarly
Last year around Christmas time I sampled the most delicious, crumbly, cranberry squares at Williams Sonoma. The recipe for these squares contains a full jar of the Williams Sonoma cranberry relish. When you buy a jar of the cranberry relish you receive the recipe for the cranberry squares! I went ahead and bought the cranberry relish and made the cranberry squares and they were a hit at Christmas! This year I just had to make them again! I've made a few tweaks to make them even more scrumptious and irresistible! I hope you guys love these delicious bites as much as I do! 

Cranberry Relish Squares (recipe courtesy of Williams Sonoma)

Ingredients

  • 1 box yellow cake mix
  • 8 Tbsp butter, melted *I prefer using salted butter
  • 4 Tbsp cold butter, cut into small pieces
  • 3 eggs
  • 2 Tbsp milk
  • 1 jar Williams Sonoma Cranberry Relish
  • 1 Tbsp AP flour
  • 1/4 cup sugar *I prefer using brown sugar instead of white
  • 1 tsp ground cinnamon

Directions

Preheat oven to 350 degrees. Grease baking pan *I like to use an 8 x 8 pan so that the squares turn out thicker. Reserve 1 cup of cake mix in a  small bowl. 
In a separate bowl stir together remaining cake mix, 8 Tbsp melted butter and 1 egg. Spread the mixture into the bottom of the pan. 
In another bowl stir together the cranberry relish with the remaining 2 eggs and milk. Pour over the cake batter in pan. 
Add the flour, sugar and cinnamon to the reserved cake mix and stir together. Add the 4 Tbsp of cold butter. With a pastry blender, fork or two knives, cut the butter into pea-sized crumbs form and the mixture clumps together, Crumble the mixture over the cranberry layer in the baking dish.
Bake until golden, about 40 minutes. *I take the dish out around 30-35 minutes when its still moist but not underdone. Transfer to wire rack to cool. Cut into squares and serve. 

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