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Cranberry Jam and Hungarian Shortbread




  • 4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 4 egg yolks
  • 2 teaspoons baking powder
  • 1 pound (4 sticks) unsalted butter
  • 2 cups sugar


  • 16 oz. fresh or frozen cranberries
  • 1/2 cup orange juice
  • 1 cup sugar
  • 1/2 teaspoon orange zest (grated orange peel)



  • Sift together flour, salt and baking powder; set aside.
  • With mixer on high, cream butter until light and fluffy. Next add egg yolks and 2 cups sugar. Mix until sugar is dissolved and mixture is light.
  • Switch mixer to low and add dry ingredients previously set aside. Mix only until incorporated. Make 2 balls, wrap in plastic wrap, and freeze 30 minutes.


  • In a medium saucepan over medium heat, combine cranberries, orange juice, 1 cup sugar and orange zest. Simmer stirring often until cranberries are softened. Remove from heat. Let cool.


  • Preheat oven to 350 degrees.
  • Using one ball, grate with coarse grater into 9 x 12-inch pan. Press down lightly. Cover with jam. With second ball, repeat with grater.
  • Bake for 40 minutes. Remove from oven and sprinkle liberally with powdered sugar. Let cool 10 minutes before cutting
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