Description
Delicious and tangy cranberry bars featuring a buttery crumbly crust topped with a sweet-tart cranberry filling. These bars are perfect for holiday gatherings or anytime you want a fruity, satisfying dessert with a bright hint of orange zest.
Ingredients
Scale
Crust and 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
Cranberry 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 Oven: Preheat your oven to 350°F (175°C) and prepare an 8×8-inch baking pan by greasing it and lining with parchment paper, leaving an overhang for easy removal of the bars.
- Prepare Dough: In a medium bowl, combine the flour, sugar, baking powder, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Stir in the lightly beaten egg to form a crumbly dough.
- Form Crust: Press half of the dough firmly into the bottom of the prepared pan to create an even crust layer. Reserve the remaining dough for the topping.
- Cook Cranberry Filling: In a saucepan over medium heat, combine the cranberries, sugar, cornstarch, and water. Cook, stirring frequently, until cranberries burst and the mixture thickens, about 5-7 minutes. Stir in orange zest if using, and then allow the filling to cool slightly.
- Assemble Bars: Spread the cooled cranberry filling evenly over the crust layer. Crumble the reserved dough evenly over the filling to form the topping.
- Bake: Bake in the preheated oven for 30-35 minutes, or until the topping is golden and the filling bubbles. Once done, let the bars cool completely in the pan before lifting them out using the parchment overhang and slicing.
Notes
- Use fresh or frozen cranberries depending on availability; frozen cranberries work well and don’t require thawing first.
- Cold butter is important for a crumbly, tender crust.
- Orange zest is optional but adds a lovely citrus aroma that complements the tart cranberries perfectly.
- Ensure the bars cool completely before slicing to help the filling set for clean cuts.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
