Cranberry Bars
Celebrate the flavors of the season with these irresistible Cranberry Bars, a perfect blend of tart and sweet that’s ideal for holiday gatherings or everyday indulgence. Featuring a buttery shortbread crust, a vibrant cranberry filling enhanced with zesty orange juice and zest, and a crumbly golden topping, these bars are a true crowd-pleaser. With just 20 minutes of prep time and made with simple pantry staples like flour, sugar, and butter, they’re surprisingly easy to whip up. Serve them as a festive dessert, a show-stopping treat at brunch, or a midday snack with a cup of tea. Whether you're using fresh or frozen cranberries, these vibrant, tangy-sweet bars will brighten any occasion!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Granulated sugar
- 1 cup Unsalted butter
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 12 ounces Fresh or frozen cranberries
- 0.5 cup Light brown sugar
- 1 tablespoon Orange zest
- 0.25 cup Orange juice
- 1 tablespoon Cornstarch
Instructions
Preheat your oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Whisk to incorporate.
Cut the butter into small cubes and add it to the dry ingredients. Use a pastry cutter or your fingertips to blend the butter into the flour mixture until a crumbly dough forms.
Reserve 1 cup of the crumb mixture for the topping. Press the remaining dough firmly into the prepared pan to create an even crust.
Bake the crust in the preheated oven for 15 minutes, or until lightly golden. Set aside to cool slightly while you prepare the filling.
In a medium saucepan, combine cranberries, light brown sugar, orange zest, and orange juice. Cook over medium heat, stirring occasionally, until the cranberries break down and the mixture thickens (about 8-10 minutes).
In a small bowl, dissolve the cornstarch in 1 tablespoon of water. Stir this into the cranberry mixture and cook for another 1-2 minutes, until fully thickened. Remove the pan from heat and let the filling cool for a few minutes.
Spread the cranberry filling evenly over the baked crust.
Sprinkle the reserved crumb mixture evenly over the cranberry layer, creating a crumb topping.
Bake the cranberry bars in the oven for an additional 20 minutes, or until the topping is golden brown.
Allow the bars to cool completely in the pan, then use the parchment paper overhang to lift them out. Cut into 16 squares and serve.
Nutrition Facts
Calories |
3283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.8 g | 128% | |
| Saturated Fat | 56.5 g | 282% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 1234 mg | 54% | |
| Total Carbohydrate | 587.0 g | 213% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 321.3 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 171 mg | 13% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 898 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
