Cranberry Bars

Three golden bars with a ruby red middle layer on a sparkling glass platter.

Cranberry Bars are rich, buttery and so easy to make. Perfect for the holidays and a great way to use up any leftover fresh cranberries or cranberry sauce. 

Sturdy Baking for the Win

The other day I was searching through Christmas cookie recipes when I decided to head off in a different direction. Bars! I tend to overlook bars because they’re often difficult to cut up and don’t travel well. Any baking that isn’t sturdy enough to travel the ten hours to my parent’s house for Christmas is likely to get cut from the baking list.

Variety is the Spice of Life

So I was torn between wanting a variety of tastes and textures on my Christmas goodie platter or having everything uniform and travel ready. Of course, variety is the spice of life. Fingers crossed they make it to the farm intact I guess.

Cranberry Bars - Bottom crumb layer in a baking pan.

Building Sturdy Cranberry Bars

The perfect place to start building a sturdy bar is the base. The base for these Cranberry Bars is similar to shortbread. There has to be enough butter in it to hold everything together, but not too much as to make it ooze.

Packing the crumbly mixture well, then baking it ensures that the bars will not crumble while you’re holding them.

Cranberry Bars - Three golden bars with a ruby red middle layer on a sparkling glass platter.

The Middle Layer

Another draw with making bars is that they are usually super easy. For this recipe, I prefer the cranberry filling to be made with fresh cranberries. Why use canned cranberries when you can make your own?

However, if you do have some leftover cranberries you can use those and turn out the same results. The only thing to be aware of here is to cook them down just enough so that the middle layer doesn’t ooze when you cut the cold bars.

Cranberry Bars - A saucepan of boiling cranberries.

The Top Layer

Like onions, bars have layers. These Cranberry Bars are topped with more of that delicious shortbread crumble from the base layer. You just can’t go wrong with more shortbread!

Cranberry Bars - Baking pan with uncut cranberry bars.

The Most Delicious Cranberry Bars

These Cranberry Bars hit the mark on taste, texture, and travel-ability. They were a huge hit with the entire family and add variety to the Christmas goodie platter both visually and in taste.

Pin Cranberry Bars Recipe HERE

Pinterest image of three layered golden Cranberry Bars with a ruby red filling on a shiny glass plate.

 

Cranberry Bliss from Dish ‘n’ the Kitchen

Cranberry and Walnut Muffins

Lemon and Cranberry Scones

 

Yield: 20 bars

Cranberry Bars

Cranberry Bars

Cranberry Bars are rich, buttery and so easy to make. Perfect for the holidays and a great way to use up any leftover fresh cranberries or cranberry sauce.

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 1 12 oz package of cranberries (if using cranberry sauce, refer to notes section below)
  • 1 cup sugar
  • 3/4 cup water
  • 2 cups flour
  • 1 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup butter; room temp.
  • 1 egg; beaten

Instructions

    1. Cook cranberries, sugar, and water in a pot. Stirring frequently for about 15 minutes until they thicken up. Let cool.
    2. In a bowl, mix sugar, flour, baking powder, and salt.
    3. Cut in butter until the texture is crumbly then add the egg.
    4. Sprinkle just over half of the mixture into a 9×13 pan then pack down into a solid crust.
    5. Spread the cooled cranberry sauce over top of the crust then sprinkle the remaining crumb over top.
    6. Bake in 350°F oven for 40 minutes until the top is golden.
    7. Cool, then slice into squares.

Notes

  • *if using cranberry sauce, substitute 3 cups cranberry sauce for the cranberries, sugar, and water.



Nutrition Information:

Yield:

20

Serving Size:

1

Amount Per Serving:Calories: 196Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 28mgSodium: 166mgCarbohydrates: 32gFiber: 1gSugar: 21gProtein: 2g
Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.

28 comments

  1. seancowan1

    Simple and quick the way bars should be, nicely done looks awesome. Rather similar to lemon bars my grandma used to make, aside from the choice of filling.

    Reply

    1. dishnthekitchen

      Welcome to Dish ‘n’ the kitchen Sean 🙂
      yes, thanks. I’ve made bars with a shortbread crust but never added an egg before. I think they’ll be a little more durable. It’s nice to have some different flavours like tart cranberry when you get sick of buttertarts and chocolate cookies 🙂
      Have a very Merry Christmas!

      Reply

  2. tinywhitecottage

    Oooo. I like these. I really like bars yet I see what you mean about them becoming a huge mess if you have to “share” them outside your house. Love the tartness about these. Have a wonderful Holiday, and I found the perfect chocolate w/chili’s for you today…sending it you way!

    Reply

    1. dishnthekitchen

      Thanks Seana! I think they’ll be a refreshing change of pace, then again there is lots to choose this year. I may have gone a little nuts.
      I’ll be watching my mailbox 🙂 Have a Super Christmas Seana!

      Reply

  3. kristin

    Hi, How much sugar do you mix with the dry ingredients? I only see the sugar for the cranberries…

    Reply

    1. Bernice Hill

      Hi Kristin, you are entirely correct! That one cup sugar amount is for the cranberries (though you can start with 3/4 cup and adjust to taste if you wish) and there should be a second cup for the crust. The crust mixture will be fairly dry but you should still be able to press it into the ban for baking.

      Reply

  4. Leslie Hargrove

    I made these today except I made my cranberry orange relish to put in the middle. I use the cranberries, sugar, water and a tsp of corn starch. When that is done (all the cranberries are popped) I push it through a small strainer to get rid of most of the skins and then add 1 cup of orange marmalade. They came out great!

    Reply

    1. Bernice Hill

      YUM! Adding citrus sounds like a great idea to me…especially marmalade!

      Reply

  5. Jennifer

    Delicious – added half a cup of chopped walnuts to the topping.

    Reply

    1. Bernice Hill

      That would be delicious…I like the way you think Jennifer!

      Reply

  6. LAUREN

    I’m so excited to make these for Thanksgiving – wondering if they freeze well so I can double and pull out for Christmas cookie platters?

    Reply

    1. Bernice Hill

      They sure do…if you have any left!!

      Reply

  7. Mar bhat

    Hi. These look delish. I want to make for Saturday. Can these be made Friday? How do I store. On counter or fridge?

    Reply

    1. Bernice Hill

      Absolutely. They also freeze well for Christmas prep!

      Reply

      1. Mar bhat

        So. How how do I store them? On the counter or in fridge 😬😋

        Reply

        1. Bernice Hill

          the counter is fine overnight.

          Reply

  8. DONNA

    Does the pan need to be greased?

    Reply

    1. Bernice Hill

      Hi Donna! There should be enough butter in the crust to keep the pan well lubricated!

      Reply

  9. Noreen

    I made these bars today, using fresh cranberries and cooking them 15 minutes as recipe says.when pressing down bottom crust it helped if i floured my hands a little. These bars are delicious and will go in with my other favorite cookie/bar recipes! Thank you

    Reply

    1. Bernice Hill

      Great tip Noreen, thanks for posting!

      Reply

  10. J Zannier

    These are delicious and easy to make! Thank you for a new Christmas favorite!

    Reply

    1. Bernice Hill

      Great to hear Joce! Merry Christmas and Happy New Year as well.

      Reply

  11. Colleen pulley

    Wow!! These are fabulous! They ship great, and are wonderful tasting. I got rave revues.

    Reply

    1. Bernice Hill

      Great to hear. Thanks for letting me know Colleen.

      Reply

  12. Suzanne

    This looks so good! What a simple and and pretty dessert to make!

    Reply

  13. Vanessa

    THanks for sharing! How far ahead of time can I make them?

    Reply

    1. Bernice Hill

      As far as you like…3 months? They freeze very well.

      Reply

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