Cranberry Orange Bars

These tart, yet sweet cranberry orange bars will make the perfect addition to your Christmas cookie tray. I absolutely love this combination of flavors! The fresh oranges and tart cranberries give these bars a refreshing taste with just the right amount of sweetness. For this recipe you can use fresh or frozen cranberries. If you use frozen, don’t worry about thawing, just throw them into the food processor and pulse.

One Year Ago: Double Chocolate Peppermint Crunch Cookies 

Cranberry Orange Bars

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For the Cranberry Orange Filling:

  • 3 cups fresh or frozen cranberries
  • 2 large unpeeled oranges, seeded and cut into 16 slices
  • 2 1/2 cups sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon grated ginger
  • 1/2 cup chopped walnuts

For the Crust:

  • 3 1/4 cups all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon cinnamon
  • zest of one lemon
  • 1 cup cold unsalted butter (2 sticks), cut in ½ inch cubes
  • 3 egg yolks
  • 1 teaspoon pure vanilla extract
  • 1 to 2 tablespoons water


  1. Preheat the oven to 425 degrees F. Butter the bottom and sides of a 9-by-13-inch glass or light-colored metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
  2. In the bowl of a food processor fitted with the metal blade, pulse cranberries and oranges until coarsely ground, about 15 pulses; Set aside.
  3. In a large saucepan over medium heat, combine the sugar, cornstarch and ginger. Add ground fruit and bring to a boil. Reduce heat; cook stirring occasionally until thickened, about 15. Remove from the heat; stir in nuts. Set aside to cool while making crust.
  4. To make the crust, in the bowl of a stand mixer fitted with the paddle attachment combine flour, sugar, cinnamon and lemon zest on low speed. Add the butter, toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add egg yolks and vanilla. Gradually add water, tossing with a fork until dough forms a ball. Pat at two-thirds of dough into the prepared pan. Pour the cranberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
  5. Bake in preheated oven for 20-25 minutes, or until top is golden brown. Cool completely on wire rack then transfer to the refrigerator to chill before cutting into squares. Store in an airtight container in the refrigerator.

Yields: about 2 ½ dozen bars

Source: adapted from Taste of Home

This entry was posted in Cookies, Dessert, Fruit and tagged , , , , , , . Bookmark the permalink.

20 Responses to Cranberry Orange Bars

  1. This is so pretty and I’m certain delectable. You’ve got some wonderful Christmas photos going here… really puts me in the spirit of things!

  2. Oh the last crumble bars we tried of yours were fantastic. These look equally so and there’s no way a coworker could mistake the fruit!

  3. The combo of orange and cranberries is one I cannot resist and since you have included some delicious crumble on these, that is all it takes to hook me. Your pictures are quite tempting also. Great post!

  4. I finally have a few fresh cranberries – do I make sauce for Christmas or these! Damn…you are taunting me with these gorgeous recipes 😦

  5. Oh wow, those are gorgeous !

  6. Cranberry and Orange go very well together, I am sure these are wonderful. They look great!

  7. Elisabeth says:

    I can’t wait to try these! Cranberry Orange is one of my favorite holiday combinations!!

  8. Caroline says:

    Loving all of these cranberry recipes I’m seeing float around the blog world. These bars sound fantastic, Christina!

  9. The Teenage Taste says:

    I’m a huge fan of all the cranberry lovin’ that’s been going on here lately! I just bought a 3 pound bag of fresh cranberries the other day, so I can’t wait to use them up! 😀

  10. looks excellent and what I love is that i have all these ingredients on hand!!! I win!!
    Awesome, thanks 🙂

  11. I adore cranberries, and I like the whole ones like you have hear, not always the dried ones. LOVE these bars! Nice photos, as always!

  12. I really do love this combo! I’m thinking a cream cheese layer of some sort would go great with these as well! Thanks for sharing 🙂

  13. ChgoJohn says:

    These look delicious! Since most of my cranberry purchases from this point forward will be headed for the freezer, it’s good to see that I needn’t thaw them for this recipe.

  14. I love the orange-cranberry combo too! There is a local coffee shop that has orange-cranberry scones that are to die for! I have both oranges and cranberries…a rare occurrence which means I should probably make these 🙂

  15. Patricia Miller says:

    Am I reading the recipe right in that you leave the orange peel on the orange slices when you put them in the food processor with the cranberries?

    • Christina says:

      Yes, you throw all of the orange slices (with the peels) into the food processor with the cranberries. If you give them a try I would love to hear how they turn out for you! 🙂

  16. Pingback: Cranberry scones with rosewater syrup | Rufus' Food and Spirits Guide

  17. These look incredible: cranberry plus orange plus ginger plus walnuts. Yum!

  18. Pingback: Strawberry Crumble Bars | Sweet Pea's Kitchen

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