Easy Cranberry Bars Recipe (Fresh Cranberry Dessert Bars)
These easy cranberry bars feature a buttery shortbread crust, tart fresh cranberry filling, and a crumbly topping that's irresistibly delicious. Ready in under an hour, this festive dessert is perfect for Thanksgiving, Christmas, or any winter celebration.
Equipment
- 9×13 inch baking pan
- Medium saucepan
- Mixing bowls
- Pastry Cutter or Fork
- Whisk
- Parchment paper
Ingredients
- 2½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup sliced almonds (or chopped pecans)
- 1 tsp baking powder
- ½ tsp salt
- 1 cup cold unsalted butter, cubed
- 1 large egg
- ½ tsp ground cinnamon (for topping)
- 3 cups fresh cranberries (or frozen)
- ¾ cup granulated sugar
- 2 tbsp orange juice
- 1 tbsp orange zest
- 2 tbsp cornstarch
- ¼ cup water
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking pan or line with parchment paper, leaving overhang for easy removal.
- In a saucepan, combine cranberries, sugar, orange juice, zest, cornstarch, and water. Cook 8–10 minutes over medium heat until cranberries burst and mixture thickens. Cool slightly.
- In a large bowl, whisk flour, sugar, almonds, baking powder, and salt. Cut in cold butter with pastry cutter until coarse crumbs form. Add egg; mix until dough forms.
- Reserve 1½ cups crumb mixture for topping. Press remaining dough firmly into pan to form crust.
- Spread cranberry filling evenly over crust, reaching all corners.
- Stir cinnamon into reserved crumbs and sprinkle evenly over cranberry layer.
- Bake 45–55 minutes, until top is golden and filling bubbles at edges. Bars should be set and no longer jiggly.
- Cool completely in pan for at least 2 hours. Refrigerate 1 hour for cleaner cuts. Lift out with parchment and slice into bars.