Description
Delight in these homemade Cranberry Bars featuring a buttery crumb crust layered with a tangy, sweet cranberry filling. Perfect for holiday gatherings or a festive snack, these bars combine fresh cranberries cooked down into a luscious, thickened glaze with a crisp topping for a balanced, delicious treat.
Ingredients
Scale
Crust & Topping
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg, lightly beaten
Filling
- 2 cups fresh or frozen cranberries
- 3/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 cup water
- Zest of 1 orange (optional, for extra flavor)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan and line it with parchment paper, leaving an overhang on the sides for easy removal later.
- Make the Dough: In a medium bowl, combine the flour, sugar, baking powder, and salt. Add the cold, cubed butter and work it into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the beaten egg until it forms a crumbly dough.
- Form the Crust: Press half of the dough firmly into the prepared pan to create an even base layer. Reserve the remaining dough for the topping.
- Cook the Cranberry Filling: In a saucepan over medium heat, combine the cranberries, sugar, cornstarch, and water. Stir frequently and cook until the cranberries burst and the mixture thickens, about 5-7 minutes. If using, stir in the orange zest and allow the filling to cool slightly.
- Assemble the Bars: Spread the slightly cooled cranberry filling evenly over the crust in the pan. Then crumble the reserved dough evenly over the filling to form the topping.
- Bake: Place the pan in the oven and bake for 30-35 minutes, or until the topping is golden brown and the filling is bubbly.
- Cool and Slice: Allow the cranberry bars to cool completely in the pan. Use the parchment paper overhang to lift the bars out easily, then slice into 12 servings.
Notes
- For a citrusy twist, be sure to include the orange zest in the filling.
- Use frozen cranberries directly from the freezer; no need to thaw before cooking.
- Make sure the butter is cold when incorporating it into the dough for a crispier texture.
- Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Serve bars chilled or at room temperature for the best texture and flavor.
