Cranberry Orange Bars

Instructions

1. Preheat oven to 350 degrees. Line an 8-inch square baking pan with parchment paper on all sides. In a food processor, add flour, 3 tablespoons granulated sugar, the powdered sugar, zest, 8 tablespoons cubed butter and the pistachios. Pulse on high until a dough forms.
2. Using your hands, press dough into prepared pan to form a crust. Bake 30 minutes. Set aside to cool.
3. Meanwhile, in a medium saucepan over medium-high heat, stir in cranberries, juice from oranges, salt and remaining granulated sugar. Bring to a simmer, stirring often. Reduce heat to medium-low; cook, covered, until all cranberries burst, about 10 minutes.
4. In a small bowl, whisk egg yolks with cornstarch until smooth. Whisk in 1/4 cup cranberry mixture until just combined. In a blender or food processor, blend remaining cranberry mixture and egg yolk mixture on high until smooth, scraping down sides as needed, about 1 minute.
5. Strain cranberry mixture through a fine-mesh sieve into a bowl; discard solids. Let cool at least 45 minutes or up to 1 hour.
6. Whisk remaining butter into cranberry mixture until fully blended, 2–3 minutes. Pour over crust and smooth with a spatula. Let stand at room temperature 2 hours, then cover with plastic wrap and refrigerate at least 2 hours.