If you like cranberries, you will love this dessert! Whether as dessert, or with a morning cup of coffee, this dessert is scrumptious. The tartness of the cranberry grapefruit compote combined with tender, sweet shortbread, is wonderful. A delicious cold-weather dessert or brunch sweet, serve this yummy confection throughout the Holidays, New Year’s & all winter long. This makes a wonderful gift as well.
1 10-ounce bag fresh (or frozen, thawed) cranberries
¼ cup fresh grapefruit juice
1 tablespoon finely grated grapefruit zest
1 tablespoon zested grapefruit ribbons
Preheat your oven to 350°.
Line a 8x8x2-inch pan with parchment, leaving a 2-inch overhang on 2 opposite sides.
Place flour, ¼ cup sugar, and salt in the bowl of a food processor.
Cut butter into small dice.
Add the butter, a little at a time, to the dry ingredients (a), pulsing between additions. You will end up with a smooth dough once all the butter is added (b).
Transfer the dough to the prepared pan; press evenly onto bottom of pan using your fingers that have been coated in powdered sugar (a). Prick dough all over with a fork (b).
Bake shortbread until cooked through and pale golden, 25-30 minutes. Transfer to a wire rack. Let cool completely in pan.
Meanwhile, bring the remaining ½ cup sugar, 1½ cups cranberries, grapefruit juice & finely grated zest to a simmer in a small saucepan (a) and cook, stirring occasionally, until cranberries burst and mixture is syrupy, about 8 minutes (b). Stir in remaining cranberries (c) and cook until skins begin to split, about 3 minutes. Cover & let cool (d).
Spread the cooled cranberry topping over shortbread. Scatter the zested grapefruit ribbons over the cranberry grapefruit compote (a). Using the paper overhangs, lift the shortbread from pan and transfer to a cutting board. Cut shortbread into small squares or rectangles (b & c).
Shortbread can be made 3 days ahead. Cover pan tightly with plastic wrap and store at room temperature.
Cranberry topping can be made 3 days ahead. Cover and chill.