1 cup all-purpose flour
3⁄4 cup sugar, divided
1⁄4 teaspoon kosher salt
1 stick unsalted butter, chilled and cut into 1⁄2 inch cubes
1 10 ounce bag fresh (or frozen, thawed) cranberries
1⁄4 cup fresh grapefruit juice
1 teaspoon grated grapefruit zest



Prepare oven according to Mugnaini’s Baking Environment, 450 – 550˚F

Line the bottom of a 8″x8″x2″ ceramic pan with parchment.

In the bowl of a food processor pulse the flour, 1/4 cup sugar and salt until combined. Add the butter and pulse until the mixture resembles cornmeal with a few lumps of butter visible.

Transfer to prepared pan; press evenly onto bottom of pan (using the bottom of a flat measuring cup works well).

Bake shortbread until cooked through and pale golden, about 12 – 15 minutes. Transfer to a wire rack and cool completely in pan.

Bring remaining 1/2 cup sugar, 1 1/2 cups cranberries, and grapefruit juice to a simmer in a small saucepan and cook, stirring occasionally, until cranberries burst and mixture is syrupy, about 8 minutes. Stir in remaining cranberries and cook until skins begin to split, about 3 minutes. Let cool.

To serve, carefully remove cooled shortbread to a cutting board. Spread thecooled cranberry mixture over the top and scatter with the zest. Cut into desired serving size.