Description
These cranberry bars feature a buttery shortbread crust topped with a vibrant, tart cranberry filling, finished with a hint of warming spices. They are perfect for fall gatherings and holiday celebrations.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 cups fresh or frozen cranberries
- 3/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon orange zest
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and 1/2 cup sugar until light and fluffy.
- Gradually add the flour and salt, mixing until just combined to form a dough.
- Press two-thirds of the dough evenly into the bottom of an 8×8 inch baking pan.
- In a medium saucepan, combine cranberries, 3/4 cup sugar, lemon juice, orange zest, cinnamon, and nutmeg.
- Cook over medium heat, stirring occasionally, until the cranberries begin to pop and the mixture thickens, about 8-10 minutes.
- Spread the cranberry mixture evenly over the crust in the baking pan.
- Crumble the remaining one-third of the dough over the cranberry layer.
- Bake for 30-35 minutes, or until the topping is golden brown and the filling is bubbly.
- Let cool completely before cutting into bars.
Notes
- For a gluten-free version, substitute a gluten-free all-purpose flour blend.
- Frozen cranberries can be used without thawing.
- Add a pinch of ground cloves for extra spice.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg