Cranberry Bars

These Cranberry Bars are a bright, tangy, and buttery treat that balance tart fresh cranberries with a crunchy, cinnamon-scented crumble. The crust and topping bake up golden and slightly crisp, while the cranberry filling stays jammy and full of citrus lift from orange zest and juice. The aroma while baking is full of warm cinnamon and bright orange, which makes the kitchen smell like holiday baking without being overly sweet. These bars are ideal for holiday gatherings, potlucks, or an afternoon with coffee, and they hold up well for gifting after a short chill. If you enjoy simple fruit bars, you might also like this easy fruit option for an everyday bake: 3-ingredient healthier apple oatmeal bars.

Ingredients

• 3 cups (375g) all-purpose flour — provides structure for the crust and topping.
• 1 cup (200g) granulated sugar — sweetens the dough and balances the tart cranberries.
• 1 teaspoon baking powder — gives a light lift to the crumb.
• 1/4 teaspoon salt — enhances overall flavor.
• 1 teaspoon ground cinnamon — adds warm spice to the crust and topping.
• 1 cup (226g) unsalted butter, cold and cubed — cold butter creates a flaky, crumbly texture when cut into the dry ingredients.
• 1 large egg — binds the dough and adds richness.
• 1/4 cup (60ml) milk — loosens the dough so it presses into a pan easily.
• 2 teaspoons pure vanilla extract — adds depth and warmth to the crust.
• 1/3 cup (30g) sliced almonds (optional) — adds crunch and a nutty finish on top.
• 4 cups (400g) fresh or frozen cranberries — the main tart fruit component for the filling.
• 3/4 cup (150g) granulated sugar (for filling) — sweetens the cranberries while allowing their tartness to shine.
• 1 Tablespoon cornstarch — thickens the cranberry filling so it sets nicely.
• 2 teaspoons orange zest — bright citrus aroma that pairs beautifully with cranberries.
• 1 Tablespoon (15g) fresh orange juice — adds acidity and orange flavor to the filling.
• 2 Tablespoons (30ml) fresh orange juice (for icing) — thins the glaze and adds fresh citrus flavor.
• 1 cup (120g) confectioners’ sugar — makes a smooth, sweet icing to finish the bars.

For a carrot-forward baked bar, try a different texture with this simple recipe: 4-ingredient carrot cake oatmeal bars.

Step-by-step Instructions

1. Preheat and prepare the pan. Preheat the oven to 350°F (177°C). Line a 9×13-inch baking pan with parchment paper so the bars lift out easily after baking.
2. Mix dry ingredients. In a large bowl, whisk together the flour, 1 cup (200g) granulated sugar, baking powder, salt, and cinnamon until evenly combined.
3. Cut in the butter. Cut the cold, cubed butter into the flour mixture until it becomes crumbly, with pea-sized pieces of butter remaining. A pastry cutter or two forks work well.
4. Add wet ingredients and form dough. In a small bowl, whisk together the egg, 1/4 cup (60ml) milk, and vanilla extract. Pour this into the flour mixture and combine until the mixture resembles moist, crumbly sand. Reserve 2 cups of this mixture for the topping and press the remaining mixture firmly and evenly into the prepared pan to form the crust.
5. Make the cranberry filling. In a bowl, combine the cranberries, 3/4 cup (150g) granulated sugar (for filling), cornstarch, 2 teaspoons orange zest, and 1 Tablespoon (15g) orange juice. Stir until the cranberries are coated and the mixture is uniform. Spread the cranberry filling evenly over the pressed crust.
6. Add topping and almonds. Sprinkle the reserved crumble mixture over the cranberry layer. If using, sprinkle the sliced almonds evenly on top. Gently press any loose crumbs to help them adhere.
7. Bake. Bake in the preheated oven for 40 to 50 minutes, or until the top is browned and a toothpick inserted into the center comes out clean. A few moist crumbs from the filling are okay, but the crust should be set.
8. Cool, chill, and ice. Allow the bars to cool in the pan on a wire rack, then chill in the refrigerator for at least 1 hour to let the filling set. For the icing, whisk together 1 cup (120g) confectioners’ sugar and 2 Tablespoons (30ml) fresh orange juice until smooth. Drizzle the icing over the cooled bars. Cut into squares and store as directed below.

For a no-bake take on fruity bars, see an easy alternative here: 4-ingredient no-bake blueberry oatmeal bars.

Recipe Details

• Prep Time: 20 minutes active, plus chilling time
• Cook Time: 40 to 50 minutes
• Total Time: About 1 hour 10 minutes active time, plus at least 1 hour chilling
• Servings: About 24 squares
• Calories: Approximately 225 kcal per serving

Tips, Storage & Variations

Tips

• Keep the butter very cold when cutting into the flour for the best crumbly texture.
• Press the crust firmly and evenly so the filling does not seep through the base.
• If using frozen cranberries, do not thaw them first to avoid extra moisture in the filling.

Storage

• Store cooled bars at room temperature in an airtight container for up to 2 days.
• For longer storage, refrigerate in an airtight container for up to 1 week.
• To freeze, wrap individual squares or the whole pan tightly and freeze up to 3 months. Thaw in the refrigerator overnight before serving.

Variations using only the ingredients listed

• Nut-free: Omit the sliced almonds and press the reserved crumble slightly more firmly for a compact topping.
• Extra citrus: Increase the orange zest to 1 tablespoon for a brighter orange flavor.
• Firmer filling: Add an extra 1/2 teaspoon cornstarch if you prefer a thicker filling when using particularly juicy cranberries.
• Almond crunch: Toast the sliced almonds lightly in a dry skillet until fragrant before sprinkling on top for more flavor.

For inspiration with layered textures, you may enjoy this layered bar recipe: 7-layer bars recipe.

FAQ

Q: Can I use frozen cranberries?
A: Yes. Use them straight from frozen and do not thaw to prevent excess liquid in the filling.

Q: Do I have to chill the bars before icing?
A: It is best to chill at least 1 hour so the filling sets and the icing will sit nicely on top.

Q: Can I make these ahead for a party?
A: Yes. Make them a day ahead, chill, then ice before serving for best texture.

Q: How do I prevent a soggy bottom crust?
A: Press the crust firmly and pre-chill it in the pan for 10 minutes if your kitchen is warm before adding the filling.

Q: Are these bars easy to cut neatly?
A: For clean slices, chill fully and use a sharp knife warmed under hot water and dried between cuts.

Q: Can I reduce sugar in the filling?
A: You can reduce the 3/4 cup sugar slightly, but the cranberries are tart so the full amount balances the flavor well.

People Also Ask

Q: What pan size should I use for cranberry bars?
A: Use a 9×13-inch pan lined with parchment for easy removal and even baking.

Q: Can I make these bars gluten-free?
A: This recipe uses all-purpose flour only, so replace with an approved 1:1 gluten-free flour blend if needed, but note texture may vary.

Q: How long will the icing keep on the bars?
A: The orange glaze sets and keeps well in the refrigerator for up to a week.

Q: Can I double this recipe?
A: Yes, double ingredients and bake in two 9×13-inch pans, adjusting baking time as needed.

Q: Should I use fresh or frozen cranberries for better flavor?
A: Both work well. Fresh cranberries are slightly firmer, while frozen can produce a softer filling.

Q: How do I get a crunchier topping?
A: Make sure the butter stays cold and do not overwork the crumble; top with sliced almonds for extra crunch.

Q: Can I pack these bars for travel or picnics?
A: Yes, chill them first and pack in a sealed container with parchment between layers to prevent sticking.

Q: Will the topping brown more quickly than the filling cooks?
A: If the top is browning too fast, tent loosely with foil and continue baking until a toothpick comes out clean.

Conclusion

These Cranberry Bars deliver a lovely balance of tart fruit and buttery, cinnamon-scented crumble that is both comforting and festive. They are straightforward to make, hold up well for gifts and parties, and offer simple variations by using the optional almonds or more orange zest. For another take on cranberry bars, see this similar version at Cranberry Bars – Dish ‘n’ the Kitchen, and for a different easy approach to cranberry bar baking check out Easy and Delicious Cranberry Bars – Stuck On Sweet. I hope you enjoy baking and sharing these; please try the recipe, and let others know how your batch turned out in a warm, cozy way.

Cranberry Bars

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Cranberry Bars are a bright, tangy, and buttery treat that balance tart fresh cranberries with a crunchy, cinnamon-scented crumble.

• Author: daniel-kim
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 70 minutes
• Yield: 24 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 3 cups (375g) all-purpose flour
• 1 cup (200g) granulated sugar
• 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

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 350°F (177°C) and line a 9×13-inch baking pan with parchment paper.
2. Mix together the flour, granulated sugar, baking powder, salt, and cinnamon in a large bowl.
3. Cut the cold, cubed butter into the flour mixture until crumbly.
4. Add the egg, milk, and vanilla extract, combining until it resembles moist, crumbly sand.
5. Reserve 2 cups of the mixture for the topping and press the rest into the prepared pan to form the crust.
6. Combine the cranberries, granulated sugar for filling, cornstarch, orange zest, and orange juice in a bowl.
7. Spread the cranberry filling evenly over the pressed crust.
8. Sprinkle the reserved crumble mixture over the cranberry layer and top with sliced almonds if using.
9. Bake for 40 to 50 minutes until the topping is browned and a toothpick comes out clean.
10. Cool in the pan, chill in the refrigerator for at least 1 hour.
11. Whisk together confectioners’ sugar and fresh orange juice, then drizzle over the cooled bars and cut into squares.

Notes

For clean slices, use a sharp knife warmed under hot water and dried between cuts. Substitute with gluten-free flour if needed.

Nutrition

• Serving Size: 1 square
• Calories: 225
• Sugar: 15g
• Sodium: 200mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 40mg