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Cranberry Orange Bars

Cranberry orange bars bake a tart, glossy cranberry filling between a buttery shortbread crust and a golden crumb topping. Cool them completely for neat bars with a bright citrus finish.
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Prep Time 20 minutes
Cook Time 58 minutes
cooling 2 hours
Total Time 3 hours 18 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the crust and topping
  • 2 cup all-purpose flour
  • 0.67 cup granulated sugar
  • 0.25 tsp kosher salt
  • 1 cup unsalted butter cold and cut into 1/2-inch cubes
For the cranberry orange filling
  • 1 bag (12 oz) cranberries fresh or frozen
  • 0.75 cup granulated sugar
  • 1 tbsp orange zest finely grated
  • 0.25 cup orange juice
  • 1 tbsp cornstarch
  • 1 tbsp water

Equipment

  • 1 9-inch square baking pan

Method
 

Make the crust and topping
  1. Heat the oven to 350°F.
  2. Line a 9-inch square baking pan with parchment paper, leaving an overhang on two sides.
  3. Whisk the flour, sugar, and salt in a large bowl.
  4. Cut in the cold butter with a pastry cutter until the mixture forms coarse crumbs that hold together when pressed.
  5. Set aside 1 cup of the crumb mixture for the topping.
  6. Firmly press the rest into an even layer in the prepared pan.
  7. Bake for 18 to 22 minutes, until the edges are lightly golden.
Make the filling
  1. Combine the cranberries, sugar, orange zest, and orange juice in a 2-quart saucepan over medium heat.
  2. Cook for 8 to 10 minutes, stirring occasionally, until most of the cranberries have burst.
  3. Stir the cornstarch and water together in a small bowl.
  4. Stir the cornstarch mixture into the cranberries.
  5. Cook for 1 to 2 minutes until glossy and thickened.
Assemble and bake
  1. Spread the filling over the warm crust.
  2. Scatter the reserved crumb mixture evenly over the top.
  3. Bake for 25 to 30 minutes, until the topping is golden and the filling bubbles at the edges.
  4. Cool completely in the pan, at least 2 hours.
  5. Lift out using the parchment and cut into bars.

Notes

For neat slices, cool the bars completely before cutting. Store covered in the refrigerator for up to 4 days; freeze for up to 3 months. For a gluten-free variation, use a 1:1 gluten-free baking flour in place of the all-purpose flour.