Cranberry Bars

Cranberry Bars

Introduction
These Cranberry Bars are a bright and cozy treat that balance tart, juicy cranberries with a buttery, cinnamon-scented crumble. The filling bubbles with fresh orange zest and juice, giving each bite a lively citrus lift while the crust and topping stay tender and slightly crisp. Aromas of warm cinnamon and orange rise from the pan while baking, making this recipe ideal for holiday baking, potlucks, or a weekend coffee break. If you like a soft bar with a crunchy almond crunch, these are perfect served chilled or at room temperature. For another cranberry-orange twist, take a look at this cranberry-orange soft morning muffin squares when you want a different breakfast-style option.

Ingredients

• 3 cups (375g) all-purpose flour, provides structure for the crust and crumble.
• 1 cup (200g) granulated sugar (for crust), sweetens and helps create a tender crust.
• 1 teaspoon baking powder, gives a slight lift to the crust.
• 1/4 teaspoon salt, balances sweetness and enhances flavors.
• 1 teaspoon ground cinnamon, adds warm spice to the dough.
• 1 cup (226g) unsalted butter, cold and cubed, creates a flaky, tender crumb when cut into the flour.
• 1 large egg, binds the crust ingredients and adds richness.
• 1/4 cup (60ml) milk, helps bring the dough together for pressing into the pan.
• 2 teaspoons pure vanilla extract, adds depth and a sweet aroma.
• 1/3 cup (30g) sliced almonds (optional), offers a toasted crunch on top.
• 4 cups (400g) fresh or frozen cranberries, the bright, tart center of the filling.
• 3/4 cup (150g) granulated sugar (for filling), sweetens the cranberry filling.
• 1 Tablespoon cornstarch, thickens the filling so it sets when chilled.
• 2 teaspoons orange zest, concentrates citrus flavor in the filling.
• 1 Tablespoon (15g) fresh orange juice, adds fresh acidity to the filling.
• 2 Tablespoons (30ml) fresh orange juice (for icing), thins the icing and adds orange flavor.
• 1 cup (120g) confectioners’ sugar, makes a smooth, sweet icing to finish the bars.

Step-by-Step Instructions

1. Preheat and prepare. Preheat the oven to 350°F (177°C). Line a 9×13-inch baking pan with parchment paper so you can lift the bars out easily later.
2. Mix dry crust ingredients. In a large bowl, whisk together the flour, 1 cup granulated sugar, baking powder, salt, and cinnamon until evenly combined.
3. Cut in the butter. Cut the cold, cubed butter into the flour mixture until it becomes crumbly with pea-sized pieces remaining. A pastry cutter or two forks work well.
4. Add wet ingredients. In a separate bowl, whisk together the egg, milk, and vanilla. Pour into the flour mixture and blend until the dough is crumbly but holds together when pressed.
5. Form the crust. Reserve 2 cups of the crumb mixture for the topping. Press the remaining crumb mixture evenly into the prepared pan to form the crust, pressing firmly into the edges and corners.
6. Make the filling. In a bowl, combine the cranberries, 3/4 cup granulated sugar, cornstarch, orange zest, and 1 Tablespoon fresh orange juice. Stir until the cranberries are well coated.
7. Assemble the bars. Spread the cranberry filling evenly over the pressed crust. Sprinkle the reserved crumble mix and the sliced almonds on top, pressing down slightly so the topping adheres.
8. Bake. Bake the bars for 40 to 50 minutes, until the top is browned and the filling is bubbling at the edges. A baking time toward the middle of the range usually yields a set filling with a golden top.
9. Cool and chill. Cool the pan on a rack, then refrigerate for at least 1 hour to let the filling set before icing and cutting.
10. Ice and serve. For the icing, whisk the confectioners’ sugar with 2 Tablespoons fresh orange juice until smooth. Drizzle over the cooled bars before cutting into squares.

Small tips.

• If using frozen cranberries, do not thaw them fully so the filling does not release excess water.
• Press the crust firmly to avoid a crumbly base when slicing.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 40 to 50 minutes
• Total Time: About 2 hours 5 minutes, including at least 1 hour refrigeration
• Servings: Makes about 24 bars
• Calories: Approximately 225 kcal per bar

Tips, Storage & Variations

• Practical tips: Use cold butter and handle the dough briefly for a tender, flaky crumb. Line the pan with parchment that hangs over two sides to lift the bars out for easier cutting.
• Storage: Store cooled bars in an airtight container in the refrigerator for up to 5 days.
• Freezing: Wrap bars tightly in plastic wrap and then foil, or place in a freezer-safe container, and freeze up to 3 months. Thaw in the refrigerator overnight before serving.
• Variations using existing ingredients only:
  • No-almond version: Omit the sliced almonds for a nut-free topping.
  • Extra orange flavor: Stir an additional 1 teaspoon orange zest into the icing for more citrus brightness.
  • Sweeter top: Increase the reserved crumble mix on top slightly for a crunchier, sweeter finish.

FAQ

1. Can I use frozen cranberries? Yes, frozen cranberries work well; use them straight from the freezer and do not thaw completely to avoid extra liquid.
2. Do I have to refrigerate the bars? Yes, refrigerate for at least 1 hour so the filling sets and slices cleanly.
3. Can I make these ahead? Yes, bake, chill, and store in the refrigerator; they taste great the next day.
4. How do I get a firmer filling? Make sure to use the cornstarch and refrigerate the bars to fully set the filling.
5. Can I skip the icing? Yes, the bars are delicious without icing; skip the confectioners’ sugar and orange juice if you prefer.

People Also Ask

1. How long do cranberry bars last in the fridge? Up to 5 days in an airtight container.
2. Can I double this recipe? Yes, double the ingredients and use two pans or a larger pan, adjusting bake time as needed.
3. What pan size is best for these bars? A 9×13-inch pan gives the right thickness and bake time listed in the recipe.
4. How do I prevent a soggy crust? Press the crust firmly into the pan and avoid overloading the filling with extra liquid.
5. Can I toast the almonds first? Yes, toasting sliced almonds in a dry skillet for a few minutes enhances their flavor before topping the bars.
6. Is confectioners’ sugar the same as powdered sugar? Yes, confectioners’ sugar is the same as powdered sugar and creates a smooth icing.

Conclusion

I hope these Cranberry Bars become a staple for your holiday table or cozy afternoons with coffee. The tart cranberries, warm cinnamon, and bright orange come together in a simple, satisfying bar that is easy to make and easy to share. For another tried cranberry bar version, see Cranberry Bars – Dish ‘n’ the Kitchen, and for a slightly different take check out Easy and Delicious Cranberry Bars – Stuck On Sweet. Enjoy baking, and feel free to share how yours turned out for friends and family in a warm, festive moment.

Cranberry Bars

Print Recipe

These Cranberry Bars are a bright and cozy treat that balance tart, juicy cranberries with a buttery, cinnamon-scented crumble.

• Author: swift-tastywpadmin
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 125 minutes
• Yield: 24 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 3 cups (375g) all-purpose flour
• 1 cup (200g) granulated sugar (for crust)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup (226g) unsalted butter, cold and cubed
• 1 large egg
• 1/4 cup (60ml) milk
• 2 teaspoons pure vanilla extract
• 1/3 cup (30g) sliced almonds (optional)
• 4 cups (400g) fresh or frozen cranberries
• 3/4 cup (150g) granulated sugar (for filling)
• 1 tablespoon cornstarch
• 2 teaspoons orange zest
• 1 tablespoon (15g) fresh orange juice
• 2 tablespoons (30ml) fresh orange juice (for icing)
• 1 cup (120g) confectioners’ sugar

Instructions

1. Preheat the oven to 350°F (177°C). Line a 9×13-inch baking pan with parchment paper.
2. Mix together the flour, 1 cup granulated sugar, baking powder, salt, and cinnamon in a large bowl until evenly combined.
3. Cut the cold, cubed butter into the flour mixture until crumbly with pea-sized pieces remaining.
4. Add the egg, milk, and vanilla. Pour into the flour mixture and blend until crumbly but holds together.
5. Form the crust by reserving 2 cups of the crumb mixture and pressing the rest into the prepared pan.
6. Make the filling by combining cranberries, 3/4 cup sugar, cornstarch, orange zest, and 1 tablespoon orange juice. Stir until well coated.
7. Assemble the bars by spreading the cranberry filling over the crust and sprinkling the reserved mixture and sliced almonds on top.
8. Bake for 40 to 50 minutes until the top is browned and the filling is bubbling.
9. Cool on a rack and refrigerate for at least 1 hour to let the filling set.
10. Ice with a mixture of confectioners’ sugar and 2 tablespoons fresh orange juice before cutting into squares.

Notes

For a nut-free version, omit the sliced almonds. For extra orange flavor, stir in additional orange zest for the icing.

Nutrition

• Serving Size: 1 bar
• Calories: 225
• Sugar: 16g
• Sodium: 200mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 30mg

Keywords: Cranberry Bars, Holiday Dessert, Baking, Bars, Cranberry Recipe