Cranberry Bars
Warm, nutty, and bright, these Cranberry Bars are a perfect balance of tart fruit and sweet, buttery crumble. The crust is tender and slightly crisp, while the filling bursts with fresh or frozen cranberries, orange zest, and a hint of cinnamon for warmth. As the bars bake, the kitchen fills with a comforting aroma of orange and cinnamon, and the topping browns to a golden, slightly crunchy finish. These bars are ideal for holiday gatherings, potlucks, afternoon tea, or any moment you want a seasonal treat that is easy to slice and share. If you enjoy traybakes and dessert bars, you might also like a richer option like the caramel apple cheesecake bars found in another favorite recipe at Caramel Apple Cheesecake Bars. For a cookie companion packed with cranberry and orange flavor, try these Chewy Christmas Cranberry Orange Cookies.
Ingredients
- 3 cups (375g) all-purpose flour, the structure for the crust and crumble.
- 1 cup (200g) granulated sugar, sweetens the crust and topping.
- 1 teaspoon baking powder, helps the dough lift slightly.
- 1/4 teaspoon salt, balances sweetness and enhances flavor.
- 1 teaspoon ground cinnamon, adds warm spice to the dough.
- 1 cup (226g) unsalted butter, cold and cubed, creates a tender, flaky crumb.
- 1 large egg, binds the dough for the crust.
- 1/4 cup (60ml) milk, adds moisture to form the dough.
- 2 teaspoons pure vanilla extract, for a gentle aromatic note.
- 1/3 cup (30g) sliced almonds (optional), adds crunch on top.
- 4 cups (400g) fresh or frozen cranberries, the tart star of the filling.
- 3/4 cup (150g) granulated sugar (for filling), sweetens and balances the cranberries.
- 1 Tablespoon cornstarch, thickens the cranberry filling.
- 2 teaspoons orange zest, bright citrus flavor that complements cranberries.
- 1 Tablespoon (15g) fresh orange juice, for acidity and orange flavor in the filling.
- 2 Tablespoons (30ml) fresh orange juice (for icing), thins the glaze and adds brightness.
- 1 cup (120g) confectioners’ sugar, makes a smooth orange glaze.
Step-by-Step Instructions
- Preheat and prepare. Preheat the oven to 350°F (177°C) and line a 9×13-inch baking pan with parchment paper, leaving some overhang to lift the finished bars out easily.
- Mix dry ingredients. In a large bowl, whisk together the flour, 1 cup sugar, baking powder, salt, and cinnamon until evenly combined.
- Cut in the butter. Cut the cold, cubed butter into the flour mixture until the texture is crumbly with pea-sized pieces of butter. A pastry cutter, two forks, or a clean food processor work well.
- Add wet ingredients. In a small bowl, whisk together the egg, 1/4 cup milk, and the vanilla extract. Pour this into the flour mixture and stir until the dough just comes together. Reserve about 2 cups of the dough for the topping and keep it cold while you press the crust.
- Form the crust. Press the remaining dough evenly into the bottom of the prepared pan to form the crust. Use the bottom of a measuring cup to smooth it if needed.
- Make the filling. In a medium bowl, mix the cranberries, 3/4 cup sugar, cornstarch, orange zest, and 1 Tablespoon fresh orange juice until the cranberries are well coated. Spread the cranberry mixture evenly over the crust.
- Add the topping. Sprinkle the reserved crumble dough over the cranberry layer and top with the sliced almonds if desired, pressing gently so the topping adheres.
- Bake until set. Bake for 40 to 50 minutes, or until the top is browned and the filling is bubbling and set. If the edges brown too quickly, tent loosely with foil for the last 10 minutes.
- Cool and chill. Allow the bars to cool completely in the pan, then chill for at least 1 hour to firm up for cleaner slicing.
- Glaze and cut. For the icing, whisk the confectioners’ sugar and 2 Tablespoons fresh orange juice until smooth. Drizzle over the cooled and chilled bars, then cut into squares and serve.
Recipe Details
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours 10 minutes (includes at least 1 hour chilling)
- Servings: about 24 bars
- Calories: approximately 222 kcal per serving
Tips, Storage & Variations
- Tip: Keep the butter cold for the topping to ensure a tender, crumbly texture. You can briefly chill the dough if it becomes too soft while you work.
- Tip: If using frozen cranberries, do not thaw them fully before mixing, as they will break down more and release extra liquid.
- Storage: Store bars covered at room temperature for up to 2 days, then refrigerate for up to 5 days. Bring to room temperature before serving for best texture.
- Freezing: Freeze unglazed bars in an airtight container for up to 3 months. Thaw in the refrigerator overnight, then glaze after thawing. Glazing before freezing can make the icing weep.
- Flavor variations using only existing ingredients: Stir the optional sliced almonds into the cranberry filling instead of sprinkling on top for an even nutty texture. Increase the orange zest by another 1 teaspoon for a brighter citrus note. For a less sweet bar, reduce the filling sugar by 2 Tablespoons.
- For more cranberry and orange ideas, you can compare textures and flavors with other recipes like Chewy Christmas Cranberry Orange Cookies.
FAQ
- How do I prevent a soggy crust?
Cool the bars completely and chill for at least 1 hour before cutting; chilling firms the filling and helps the crust stay crisp. - Can I use frozen cranberries?
Yes, use them directly from the freezer and mix with the sugar and cornstarch as instructed, keeping excess liquid to a minimum. - Do I need to use almonds?
No, almonds are optional and provide crunch; you can omit them without changing baking time or texture much. - How long will the bars last in the fridge?
Stored in an airtight container, they will keep for up to 5 days in the refrigerator. - Can I make these ahead?
Yes, bake and chill the bars a day in advance, then glaze and cut just before serving for the freshest presentation. - Why is cornstarch used in the filling?
Cornstarch thickens the juices released by the cranberries so the filling sets nicely when cooled.
PEOPLE ALSO ASK
- What pan size is best for cranberry bars?
A 9×13-inch pan gives the correct thickness and baking time for even results. - Can I substitute butter with margarine?
Butter gives the best flavor and texture; margarine may make the dough softer and less flavorful. - How do I get a smooth glaze?
Whisk the confectioners’ sugar with the orange juice slowly until smooth, and add a few drops more juice if it is too thick. - Are these bars freezer friendly?
Yes, freeze unglazed bars in an airtight container for up to 3 months, then glaze after thawing. - Will these bars be too tart for kids?
The sugar in the filling balances tart cranberries well; taste the mixture and add a touch more sugar if needed before baking. - How can I tell when the bars are done baking?
The topping should be golden brown and the filling should be bubbling and set in the center. - Can I halve the recipe?
Yes, halving would require an appropriately sized pan and careful adjustment of baking time; a smaller pan will bake faster. - Is it necessary to line the pan with parchment?
Parchment makes removing and cutting the bars much easier but is not strictly required.
Conclusion
These Cranberry Bars are an effortless way to celebrate seasonal flavors with a buttery crumb and bright, citrusy filling. If you enjoy traybake desserts that travel well, you may appreciate this other take on cranberry bars at Cranberry Bars – Dish ‘n’ the Kitchen. For another recipe that pairs cranberry and orange in a chewy format, see the guide at Easy and Delicious Cranberry Bars – Stuck On Sweet. I hope you try this recipe soon and share a photo of your finished bars, warm and ready to enjoy.
PrintCranberry Bars
Warm, nutty, and bright, these Cranberry Bars offer a delightful balance of tart fruit and sweet, buttery crumble, making them perfect for holiday gatherings or afternoon tea.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 130 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 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
- Preheat the oven to 350°F (177°C) and line a 9×13-inch baking pan with parchment paper.
- Mix dry ingredients. In a bowl, whisk together the flour, 1 cup sugar, baking powder, salt, and cinnamon.
- Cut in the butter until the texture is crumbly with pea-sized pieces.
- Add wet ingredients. Whisk together the egg, 1/4 cup milk, and vanilla, then stir into the flour mixture.
- Press the remaining dough into the bottom of the prepared pan to form the crust.
- Make the filling by mixing cranberries, 3/4 cup sugar, cornstarch, orange zest, and fresh orange juice.
- Spread the cranberry mixture evenly over the crust.
- Sprinkle reserved crumble dough over the cranberry layer and top with almonds if desired.
- Bake for 40 to 50 minutes or until browned and bubbly.
- Cool completely in the pan, then chill for at least 1 hour before slicing.
- Glaze by whisking confectioners’ sugar with 2 tablespoons fresh orange juice until smooth, then drizzle over bars and cut into squares.
Notes
Keep the butter cold for a tender texture. Store bars covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 bar
- Calories: 222
- Sugar: 12g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg