Cranberry Orange Squares
Brighten up your dessert table with these luscious Cranberry Orange Squares, a delightful balance of tangy and sweet flavors that’s perfect for the holiday season or any time you crave a citrusy treat. Featuring a buttery, golden crust as the base, this recipe layers on a vibrant cranberry-orange filling made with fresh cranberries, fragrant orange zest, and freshly squeezed orange juice. The combination of tart cranberries and refreshing citrus creates a zesty bite that’s both bold and irresistible. Topped with a light dusting of powdered sugar, these squares are as visually stunning as they are delicious. With a quick prep time of just 20 minutes and yielding 16 scrumptious servings, this easy-to-follow recipe is ideal for sharing at parties, brunch gatherings, or as an indulgent afternoon snack.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 2.5 cups all-purpose flour
- 0.25 teaspoons salt
- 2 cups cranberries (fresh or frozen)
- 2 tablespoons orange zest
- 0.5 cups orange juice (freshly squeezed)
- 3 large eggs
- 0.75 cups powdered sugar
- 0.5 teaspoons baking powder
Instructions
Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal later.
In a large mixing bowl, use a hand or stand mixer to cream together the butter (softened) and granulated sugar until light and fluffy, about 2 minutes.
Add 2 cups of all-purpose flour and the salt to the butter mixture. Mix until a crumbly dough forms.
Press the dough evenly into the bottom of the prepared baking pan to form the crust. Dock the crust with a fork to prevent bubbles, then bake for 15 minutes or until lightly golden. Remove from the oven and set aside to cool slightly.
In a food processor, combine the cranberries, orange zest, and orange juice. Pulse until the cranberries are finely chopped but not completely puréed.
In a medium mixing bowl, whisk together the eggs, powdered sugar, 0.5 cups of all-purpose flour, and baking powder until smooth.
Stir in the cranberry-orange mixture until fully combined and evenly mixed.
Pour the cranberry-orange filling over the pre-baked crust, spreading it into an even layer. Return the pan to the oven and bake for 30 minutes, or until the filling is set and there is no visible jiggle in the center.
Allow the Cranberry Orange Squares to cool completely in the pan, then refrigerate for at least 1 hour to set fully.
Using the parchment paper overhang, lift the squares from the pan and transfer to a cutting board. Cut into 16 squares.
Optional: Dust with additional powdered sugar before serving for a festive touch.
Nutrition Facts
Calories |
272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.1 g | 17% | |
| Saturated Fat | 7.9 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 62 mg | 3% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 19.3 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 14 mg | 1% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 60 mg | 1% | |
*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.
