Cranberry-Orange Bars
Cranberry-Orange Bars are bright, fresh, and just a little bit tangy, with a wonderful balance between tart cranberries and sweet orange zest. The bars are soft and chewy, with a…
By Ava
•
•
Reading time: 6 min
Tip: save now, make later.
Cranberry-Orange Bars are bright, fresh, and just a little bit tangy, with a wonderful balance between tart cranberries and sweet orange zest. The bars are soft and chewy, with a buttery crust that holds everything together perfectly. They’re a great treat for the holidays or any time you want a little burst of fruity flavor in a snack.
I love making these bars because they always bring a pop of color and happiness wherever I serve them. The cranberries add that perfect tartness that cuts through the sweetness, and the orange zest gives the whole thing a fresh, zippy lift. I often find myself sneaking a few before anyone else notices, which is saying something because they usually disappear fast once guests show up!
My favorite way to enjoy Cranberry-Orange Bars is with a warm cup of tea in the afternoon. They’re great for packing in lunchboxes, sharing at potlucks, or just sitting down with a good book. I’ve found that chilling them before slicing helps keep the bars neat and makes them even more enjoyable to eat. They’re simple to make but always make people smile, and that feels pretty special to me.
Key Ingredients & Substitutions
Cranberries: Fresh cranberries give a nice tart flavor, but frozen work just as well. No need to thaw—just add them straight to the saucepan. If you prefer less tartness, reduce the sugar slightly.
Orange Zest & Juice: Freshly grated zest and juice make a big difference in brightness. If you don’t have fresh oranges, bottled juice can work, but zest is best fresh or frozen. Avoid dried zest as it lacks flavor.
Butter & Sugar: Butter adds richness and helps create a tender crumb. I use unsalted butter so I can control the salt level. You can swap granulated sugar for coconut sugar for a more caramel-like taste, but it may slightly change the color.
Flour: All-purpose flour works perfectly here. For a gluten-free version, try a 1:1 gluten-free baking flour. The texture may be a bit different but still tasty.
How Do You Get the Perfect Crumb Texture in These Bars?
The crumb texture is key to these bars—soft but with a little crunch from the topping. Here’s how to get it right:
- Use melted butter, not softened. This helps bind the flour and sugar into a crumbly, slightly moist dough that presses well without being heavy.
- Mix the dough just until combined. Overmixing makes the crumb tough.
- Press 2/3 of the dough firmly into the pan as the base. Leaving the rest loose for the topping ensures you’ll get nice crumbles on top that brown well in the oven.
- Don’t forget to line your pan with parchment paper with an overhang—this makes lifting the bars out easy and keeps the crumb shape intact.
Equipment You’ll Need
- 9×13-inch baking pan – perfect size to hold the cranberry-orange bars and bake them evenly.
- Parchment paper – makes lifting the bars out easy without sticking or breaking.
- Medium saucepan – you’ll cook the cranberry filling here; its size helps it cook evenly.
- Mixing bowls – one large for the crust and crumbs, and a small one for the cornstarch slurry.
- Wooden spoon or spatula – great for stirring the cranberry mixture without scratching your pan.
- Microplane or fine grater – for zesting the orange to get fresh citrus flavor.
Flavor Variations & Add-Ins
- Swap cranberries for raspberries or chopped strawberries to change the fruit flavor; these also provide natural tartness and a nice color.
- Add 1/2 cup chopped nuts like pecans or walnuts to the crumb topping for extra crunch and a nutty taste.
- Stir 1/2 teaspoon cinnamon or ground ginger into the cranberry filling for a warm spice note, perfect in fall or winter.
- Mix white chocolate chips into the crust or sprinkle on top after baking for a sweet contrast to the tart cranberries.
How to Make Cranberry-Orange Bars?
Ingredients You’ll Need:
For the Crust and Crumb Topping:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ teaspoon salt
- 1 cup unsalted butter, melted
- 1 large egg
For the Cranberry-Orange Filling:
- 12 oz fresh or frozen cranberries
- 1 cup granulated sugar
- ½ cup water
- 1 tablespoon orange zest (from about 1 medium orange)
- 2 tablespoons fresh orange juice
- 1 tablespoon cornstarch
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 35 to 40 minutes to bake, plus time to cool completely before slicing (around 1 hour). Plan for roughly 1 hour and 15 minutes total from start to finish.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven:
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
2. Make the Crust and Crumb Mixture:
In a large bowl, mix together 2 cups flour, 1 cup sugar, and ½ teaspoon salt. Add in the melted butter and the egg, stirring gently until the mixture forms crumbs that hold together when pressed. Take about two-thirds of this mixture and press it evenly into the bottom of your prepared pan. Keep the remaining crumb mixture for the topping.
3. Cook the Cranberry-Orange Filling:
In a medium saucepan over medium heat, combine the cranberries, 1 cup sugar, water, orange zest, and orange juice. Stir occasionally until the cranberries begin to burst and the sugar dissolves—this usually takes 5 to 7 minutes.
Mix the cornstarch with a tablespoon of water to make a smooth slurry. Stir this into the cranberry mixture and cook for an additional 2 to 3 minutes until the filling thickens. Remove the filling from the heat and let it cool a little.
4. Assemble and Bake:
Pour the warm cranberry-orange filling evenly over the pressed crust. Then, sprinkle the reserved crumb topping evenly over the filling.
Bake for 35 to 40 minutes, or until the crumb topping is golden and the filling is bubbly.
5. Cool and Serve:
Let the bars cool completely in the pan on a wire rack. When cool, use the parchment overhang to lift the bars out of the pan. Cut into squares and serve. These bars are delicious chilled or at room temperature, and you can garnish them with fresh orange segments or extra orange zest for a fresh touch.
Can I Use Frozen Cranberries Instead of Fresh?
Yes! Frozen cranberries work perfectly. Just add them straight to the saucepan without thawing first. They might release a bit more moisture, so keep an eye on the filling thickness and cook a little longer if needed.
How Should I Store Leftover Bars?
Store leftover cranberry-orange bars in an airtight container in the refrigerator for up to 4 days. You can enjoy them chilled or let them come to room temperature before serving.
Can I Make These Bars Ahead of Time?
Absolutely! You can prepare and bake the bars a day ahead. Just keep them covered at room temperature or in the fridge. They actually taste great the next day as the flavors meld together.
What Can I Substitute for Orange Zest and Juice?
If you don’t have fresh orange, lemon zest and juice can be a nice substitute for a slightly different citrus twist. Just use the same amounts, but expect a tangier flavor.