Cranberry-Orange Bars
Cranberry-Orange Bars are a sweet and tangy treat that blend bright citrus with the tartness of fresh cranberries. These bars have a soft, buttery crust topped with a jammy cranberry…
Tip: save now, cook later.Cranberry-Orange Bars are a sweet and tangy treat that blend bright citrus with the tartness of fresh cranberries. These bars have a soft, buttery crust topped with a jammy cranberry and orange filling that’s both refreshing and satisfying. They’re perfect for when you want a little something fruity and zesty in your snack or dessert.
I love making these bars during the holiday season because their colors and flavors feel so festive, but honestly, they’re great any time of year. One thing I always do is zest a little extra orange peel on top before baking to give the bars an extra burst of fresh flavor. It makes the kitchen smell amazing and gives the bars a nice zing that people always ask about.
These cranberry-orange bars are so versatile—you can serve them as a quick breakfast treat with your morning coffee, a cheerful afternoon snack, or a light dessert after dinner. I usually cut them into small squares because their sweet and tart mix is just perfect in bite-sized pieces, and they’re really easy to pack for sharing with friends or family outings.
Key Ingredients & Substitutions
All-purpose flour: This forms the base of both crust and crumble topping. For a gluten-free option, try using a gluten-free flour blend, but keep the measurements the same.
Butter: I always recommend cold, unsalted butter. It helps create a tender, crumbly texture. If you’re dairy-free, try coconut oil but note the taste will be different.
Cranberries: Fresh or frozen work well. Frozen cranberries may need a few extra minutes to cook down. Avoid canned cranberry sauce—it’s too sweet and won’t give the right texture.
Orange zest and juice: These add bright citrus flavor. If you don’t have fresh oranges, bottled orange juice can work, but zest is best fresh and adds essential oils for fragrance.
How Do I Get a Perfect Crumbly Topping and Crust?
The secret is handling the butter and dough just right:
- Keep butter cold: Cube it and chill before mixing to avoid it melting too soon.
- Cut butter into flour: Use a pastry cutter or your fingers to combine butter until the mix looks like coarse crumbs—no big buttery chunks.
- Mix egg and zest separately: Adding this mixture helps bind the dough but keep it from becoming too sticky.
- Don’t overwork the dough: Stir it lightly to just combine, so the bars stay tender.
- Press crust firmly into the pan: This ensures the bottom doesn’t crumble when baked or cut.
Equipment You’ll Need
- 8×8-inch baking pan – perfect size for these bars and makes cutting easy.
- Parchment paper – helps you lift the bars out cleanly without sticking.
- Mixing bowls – a couple: one for the crust and another for the filling.
- Pastry cutter or fork – to blend cold butter into the flour for that crumbly texture.
- Saucepan – to cook down the cranberry filling smoothly without burning.
- Whisk – to mix the egg, sugar, and zest smoothly into the dough.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts to the crumble topping for a crunchy texture.
- Swap orange zest for lemon zest for a slightly sharper citrus flavor.
- Mix in white chocolate chips with the cranberries for extra sweetness.
- Try adding 1 teaspoon cinnamon or ginger to the crust for warm spice notes.
How to Make Cranberry-Orange Bars?
Ingredients You’ll Need:
For the Crust and Crumble:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest (from about 1 orange)
For the Cranberry-Orange Filling:
- 1 1/2 cups fresh or frozen cranberries
- 3/4 cup granulated sugar
- 1/4 cup fresh orange juice (about 1 orange)
- 2 tablespoons cornstarch
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 35-40 minutes to bake, plus cooling time before cutting and serving. In total, plan for around 1 hour to comfortably make and enjoy your bars.
Step-by-Step Instructions:
1. Prepare the Pan and Crust:
Heat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang so you can easily lift the bars out later.
In a medium bowl, whisk together the flour, 1/2 cup sugar, and salt. Cut the cold butter into the mixture with a pastry cutter or your fingers until you see coarse crumbs.
In a small bowl, beat the egg lightly, then mix in the vanilla extract and orange zest. Add this to the flour mixture and toss it gently with a fork until the dough comes together. Keep about 3/4 cup of this dough to use later as the crumble topping.
Press the rest firmly and evenly into the bottom of the pan to form the crust.
2. Make the Cranberry-Orange Filling:
In a saucepan over medium heat, combine the cranberries, 3/4 cup sugar, orange juice, and cornstarch. Stir often as the cranberries cook down and the mixture thickens, about 5-7 minutes. Remove from heat and let the filling cool a little.
3. Assemble and Bake the Bars:
Spread the cranberry filling evenly over the crust. Then sprinkle the reserved dough over the top to create a crumble layer.
Bake for 35-40 minutes, or until the topping turns golden and the filling bubbles up on the edges.
4. Cool and Serve:
Let the bars cool completely in the pan on a wire rack. Use the parchment paper overhang to lift the bars out, then cut into squares.
For extra brightness, sprinkle more orange zest on top before serving.
Can I Use Frozen Cranberries Instead of Fresh?
Yes! Frozen cranberries work great for this recipe. Just thaw them slightly before cooking, or cook them a bit longer until the filling thickens.
How Should I Store Leftover Bars?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature or warm slightly before serving for the best flavor.
Can I Make These Bars Ahead of Time?
Absolutely! You can prepare and bake the bars a day in advance. Keep them covered at room temperature or refrigerated. They actually taste better as the flavors meld.
Is There a Gluten-Free Option?
Yes, substitute the all-purpose flour with a gluten-free flour blend in the same amount. The texture might be slightly different but still delicious!