Cranberry Jam

1. Roughly chop cranberries. 
2. In a skillet over medium heat, add cranberries, water and sugar. Stir to mix in pan. 
3. Let the mixture simmer for 12-15 minutes until it starts to thicken. 
4. Once done, let the jam cool for about 10 minutes before storing. It will continue to thicken as it cools. Store the jam in the fridge in glass jars or containers with a lidded container. 

Shortbread Crust

1. Preheat oven to 350ºF. 
2. Prepare your loaf pan. Grease and line a loaf pan with parchment paper. Set aside until ready to assemble bars
3. In a medium bowl, mix together flour, cardamom and cinnamon. Set aside.
4. Using an electric mixer with paddle attachment, beat butter, sugar and vanilla together until creamy. 
5. Add in flour mixture and mix until combined. If you are not using the dough immediately, place in fridge until you are ready to bake. 
6. Take 2/3 of your dough and press it into the bottom of your lined loaf pan. Leave 1/3 of the dough for crumbling on top. 
7. Spread a generous amount of cranberry on top of the shortbread crust. 
8. Crumble the last third of the dough on top of the jam.
9. Bake for 20-30 minutes until to top is slightly browned. Remove from the oven and place on a cooling rack until they are completely cool. 
10. Make sure they are cooled completely before slicing. Slice into bars that are about 1-inch thick. Enjoy!