IRRESISTIBLE CRANBERRY BARS RECIPE

Imagine biting into a buttery, crumbly crust that gives way to a sweet-tart cranberry filling, the perfect balance of textures and flavors dancing on your tongue. These Cranberry Bars are not only visually stunning with their vibrant red hue, but they’re also surprisingly easy to make, promising a delightful treat that will impress your friends and family. I promise you, this will be your go-to cranberry recipe!

Ingredients

For the Crust:

• 1 ½ cups all-purpose flour
• ¾ cup (1 ½ sticks) cold unsalted butter, cut into cubes
• ½ cup granulated sugar
• ¼ teaspoon salt

For the Filling:

• 1 (12-ounce) package fresh or frozen cranberries
• ¾ cup granulated sugar
• ½ cup water
• 1 tablespoon orange zest
• 1 tablespoon cornstarch

For the Crumb Topping:

• ¾ cup all-purpose flour
• ½ cup packed light brown sugar
• ½ cup (1 stick) cold unsalted butter, cut into cubes
• ½ cup chopped pecans or walnuts (optional)

Let’s Get Baking: Preparing for Cranberry Perfection

Before we dive into the step-by-step, let’s talk prep. Preheat your oven to 375°F (190°C). This is crucial! Also, grease and lightly flour a 9×13 inch baking pan. I like to line mine with parchment paper, leaving an overhang, for easy removal later – trust me, you’ll thank me for this tip!

Step-by-Step Instructions

Making the Crust:

1. In a large bowl, whisk together the flour, sugar, and salt.
2. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. This is a crucial step for a tender crust! If you don’t have a pastry blender, you can use two knives.
3. Press the mixture evenly into the bottom of the prepared baking pan.
4. Bake for 12-15 minutes, or until lightly golden. Keep a close eye on it – we don’t want it to brown too much!

Making the Cranberry Filling:

1. While the crust is baking, prepare the cranberry filling. In a medium saucepan, combine the cranberries, sugar, and water.
2. Bring the mixture to a boil over medium heat, then reduce heat and simmer for about 10-12 minutes, or until the cranberries have burst and the sauce has thickened slightly. You should be able to drag a spoon through the mixture and leave a clear trail.
3. Stir in the orange zest and cornstarch until well combined. The cornstarch helps to thicken the filling even more.
4. Remove from heat and set aside to cool slightly.

Making the Crumb Topping:

1. In a medium bowl, combine the flour and brown sugar.
2. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
3. Stir in the chopped pecans or walnuts, if using.

Assembling and Baking the Cranberry Bars:

1. Pour the cranberry filling evenly over the pre-baked crust.
2. Sprinkle the crumb topping evenly over the cranberry filling.
3. Bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbly.
4. Let the bars cool completely in the pan before cutting into squares. This is important for clean cuts and to prevent the bars from falling apart. If you used parchment paper, lift the bars out of the pan before slicing.

Troubleshooting & Tips for Perfect Cranberry Bars

Sometimes baking doesn’t go exactly as planned. Here are a few common issues and how to fix them:

• Crust is too hard: Make sure your butter is very cold. Overworking the dough will also result in a tough crust. Handle the dough gently!
• Filling is too runny: Ensure you simmer the filling long enough for the cranberries to burst and the sauce to thicken. The cornstarch also plays a vital role, so don’t skip it!
• Topping is too dry: Add a tablespoon or two of melted butter to the topping mixture and mix until it clumps together nicely.

And here are some extra tips for success:

• Make ahead: These bars can be made a day or two in advance. Store them in an airtight container at room temperature.
• Freezing: Cranberry bars freeze beautifully! Wrap them tightly in plastic wrap and then in foil. They can be frozen for up to 2 months. Thaw completely before serving.
• Add some spice: A pinch of cinnamon or nutmeg in the crumb topping adds a warm, cozy flavor.

Cranberry Bar Variations: Get Creative!

Want to put your own spin on these Cranberry Bars? Here are a few ideas:

• Chocolate Cranberry Bars: Add ½ cup of chocolate chips to the filling or topping. Dark chocolate pairs beautifully with cranberries.
• Cranberry Almond Bars: Substitute almond extract for the orange zest in the filling and use sliced almonds in the crumb topping.
• Lemon Cranberry Bars: Use lemon zest instead of orange zest for a brighter, more citrusy flavor.

Serving Suggestions: Elevate Your Cranberry Bar Experience

These Cranberry Bars are delicious on their own, but here are a few ways to make them even more special:

• Warm with Ice Cream: Serve a warm cranberry bar with a scoop of vanilla ice cream for a decadent dessert.
• With Whipped Cream: Top with a dollop of freshly whipped cream for a simple yet elegant treat.
• As Part of a Dessert Platter: Include these bars on a dessert platter alongside other holiday favorites like Holiday Sugar Cookie Cheesecake and Christmas Crack Recipe.

More Festive Baking Ideas

If you’re loving the cranberry vibe and want more festive baking ideas, why not try some Festive Cranberry Orange Cookies or even some Festive Cranberry Roll-ups? And for some non-cranberry goodness, the Pumpkin Snickerdoodle Magic is always a crowd-pleaser, as are the Maple Cookies.

Enjoy Your Homemade Cranberry Bars!

There you have it – a truly irresistible Cranberry Bars recipe that’s sure to become a holiday favorite. Get ready for rave reviews from family and friends! Happy Baking!

Irresistible Cranberry Bars

Amelia Chen-Morrison

These cranberry bars feature a buttery, crumbly crust topped with a sweet-tart cranberry filling and a delicious crumb topping. Easy to make and visually stunning, they are the perfect balance of textures and flavors, promising a delightful treat that will impress friends and family.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert, Snack

Cuisine American

Servings 12

Calories 350 kcal

Equipment

• 9×13 inch baking pan
• Parchment paper
• Large bowl
• Medium bowl
• Medium saucepan
• Whisk
• Pastry blender or two knives
• Measuring cups and spoons
• Oven
• Spoon
• cooling rack

Ingredients

  

• 1 ½ cups all-purpose flour for crust
• ½ cup granulated sugar for crust
• ¼ teaspoon salt for crust
• ¾ cup granulated sugar for filling
• ½ cup water for filling
• 1 tablespoon orange zest
• 1 tablespoon cornstarch
• ¾ cup all-purpose flour for crumb topping
• ½ cup packed light brown sugar
• ½ cup chopped pecans or walnuts optional

Instructions

 

• Preheat your oven to 375°F (190°C). Grease and lightly flour a 9×13 inch baking pan. Line with parchment paper, leaving an overhang.
• In a large bowl, whisk together the 1 1/2 cups flour, 1/2 cup granulated sugar, and 1/4 teaspoon salt for the crust.
• Cut in the 3/4 cup cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
• Press the mixture evenly into the bottom of the prepared baking pan.
• Bake for 12-15 minutes, or until lightly golden.
• While the crust is baking, prepare the cranberry filling. In a medium saucepan, combine the cranberries, 3/4 cup granulated sugar, and 1/2 cup water.
• Bring the mixture to a boil over medium heat, then reduce heat and simmer for about 10-12 minutes, or until the cranberries have burst and the sauce has thickened slightly.
• Stir in the orange zest and cornstarch until well combined.
• Remove from heat and set aside to cool slightly.
• In a medium bowl, combine the 3/4 cup flour and brown sugar for the crumb topping.
• Cut in the 1/2 cup cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
• Stir in the chopped pecans or walnuts, if using.
• Pour the cranberry filling evenly over the pre-baked crust.
• Sprinkle the crumb topping evenly over the cranberry filling.
• Bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbly.
• Let the bars cool completely in the pan before cutting into squares. Lift the bars out of the pan using the parchment paper overhang before slicing.

Notes

For a harder crust, ensure the butter is very cold and avoid overworking the dough. If the filling is too runny, simmer it longer until thickened. For a dry topping, add 1-2 tablespoons of melted butter. The bars can be made 1-2 days ahead or frozen for up to 2 months. Add a pinch of cinnamon or nutmeg to the topping for extra flavor. Variations include chocolate cranberry bars (add 1/2 cup chocolate chips), cranberry almond bars (almond extract and sliced almonds), and lemon cranberry bars (lemon zest instead of orange).