Cranberry Squares
Brighten up your dessert table with these irresistible Cranberry Squares—a delightful blend of tangy fresh cranberries and rich, buttery crust. This quick and easy recipe combines a golden shortbread base with a luscious cranberry filling, sweetened with a hint of brown sugar and vanilla for the perfect balance of tart and sweet. Topped with a simple dusting of powdered sugar, these squares are as stunning as they are delicious. Ideal for holiday gatherings, potlucks, or a sweet treat any day of the week, these bars come together in under an hour and serve up to 12. With their vibrant color, crisp texture, and bold flavor, Cranberry Squares are sure to be a festive favorite!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 0.75 cups Unsalted butter
- 0.25 teaspoons Salt
- 2 cups Fresh cranberries
- 0.75 cups Brown sugar
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Baking powder
- 1 tablespoon Powdered sugar
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper for easy removal.
In a medium bowl, whisk together the flour, granulated sugar, and salt.
Cut the butter into cubes and add to the dry mixture. Using a pastry cutter or your hands, mix until the mixture resembles coarse crumbs.
Press this crust mixture evenly into the bottom of the prepared baking pan. Bake for 10 minutes to set and lightly golden color. Remove and let cool slightly.
While the crust bakes, prepare the cranberry filling. In a small pot over medium heat, combine fresh cranberries and brown sugar. Stir occasionally until the cranberries burst and the mixture thickens slightly, about 5–7 minutes. Set aside to cool.
In another bowl, whisk together eggs, baking powder, and vanilla extract. Add the cooled cranberry mixture and stir until fully combined.
Pour the cranberry filling evenly over the baked crust.
Return the pan to the oven and bake for an additional 25–30 minutes or until the cranberry filling is set and a toothpick inserted into the center comes out clean.
Remove from the oven and allow the cranberry squares to cool completely in the pan on a wire rack, about 1 hour.
Once cool, dust the top with powdered sugar for decoration, if desired.
Cut into squares and serve. These can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Nutrition Facts
Calories |
322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.3 g | 17% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 86 mg | 4% | |
| Total Carbohydrate | 48.2 g | 18% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 33.7 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 29 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 101 mg | 2% | |
*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.
