Cranberry Bars

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These Cranberry Bars are the ultimate balance of sweet and tart, with a buttery crust, juicy cranberry filling, and a tender crumb topping. Perfect for holidays or anytime you want a fresh fruit dessert that cuts through rich meals with a zing of flavor.

Cranberries don’t get enough love outside of sauce, but they deserve the spotlight in dessert form. These bars show why: when cooked down with sugar and orange zest, they become tangy, sweet, and slightly jammy—perfect against a soft, golden base and streusel topping.

What makes these bars special is how simple they are. No mixer, no fuss, and you use the same dough for the bottom crust and the crumb top. That means less prep, fewer dishes, and more flavor.

They also store well and taste great at room temp or chilled. Serve them as a mid-day snack, at brunch, or for dessert with a dusting of powdered sugar or even a scoop of vanilla ice cream.

The recipe calls for fresh or frozen cranberries, so you can make these year-round. The citrus brightens everything, and a pinch of cinnamon adds depth without overwhelming.

If you love that mix of buttery and fruity, sweet and sharp, soft with a bit of crunch—this is your kind of bar.

Servings: 16 bars

Prep Time: 20 minutes
Cook Time: 40 minutes
Cool Time: 1 hour
Total Time: 2 hours

Ingredients:

For the crust and topping:

• 1 cup unsalted butter, melted
• 1 cup granulated sugar
• 1/2 tsp vanilla extract
• 1/2 tsp salt
• 2 1/4 cups all-purpose flour

For the cranberry filling:

• 3 cups fresh or frozen cranberries
• 2/3 cup granulated sugar
• 1 tbsp orange zest
• 1 tbsp orange juice
• 1/4 tsp cinnamon

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper.
2. In a large bowl, mix melted butter, sugar, vanilla, and salt. Stir in flour until crumbly.
3. Press 2/3 of the mixture into the bottom of the pan to form a crust. Reserve the rest for topping.
4. In a saucepan, combine cranberries, sugar, orange zest, orange juice, and cinnamon. Cook over medium heat, stirring, until cranberries burst and mixture thickens (about 8 minutes). Let cool slightly.
5. Spread cranberry mixture over the crust. Crumble reserved dough over the top.
6. Bake for 35–40 minutes or until the top is lightly golden.
7. Cool completely before slicing.

Tips:

• Use parchment paper for clean removal.
• Let cranberry filling cool before adding it to the crust.
• You can make these bars a day ahead—they slice best once chilled.

Why You’ll Love This Recipe:

• Tart and sweet in perfect harmony.
• Easy dough with double use.
• Great for holidays or any time.
• Bright, fresh flavor in every bite.

With a buttery base, tangy cranberry filling, and soft crumb top, these Cranberry Bars are festive, flavorful, and surprisingly easy to make. A standout dessert with minimal effort.