Delicious Cranberry Bars (Perfect for Christmas) Recipe

Introduction

Delicious Cranberry Bars are a festive treat perfect for the holiday season. Featuring a moist, buttery cake base with tart cranberries and a crumbly topping, these bars balance sweet and tangy flavors beautifully. They make a wonderful addition to any Christmas dessert spread.

Ingredients

• 1 stick unsalted butter (softened, plus extra for pan)
• 1/2 tsp fine sea salt
• 3/4 cup granulated sugar
• 2 tsp baking powder
• 2 large eggs (room temperature for better emulsification)
• 1 3/4 cups all-purpose flour
• Zest from 1 orange (finely grated)
• 1 tbsp vanilla extract
• 1/2 cup full-fat sour cream
• 2 cups cranberries (fresh or frozen, do not thaw if frozen)
• 1 cup all-purpose flour (for crumb topping)
• 3/4 cup granulated sugar (for crumb topping)
• 1 stick unsalted butter (cold and cut into 1/4-inch pieces, for crumb topping)
• 1/4 cup light brown sugar (tightly packed, for crumb topping)
• 1/4 tsp fine sea salt (for crumb topping)
• 1 tbsp vanilla extract (for crumb topping)

Instructions

1. Step 1: Preheat your oven to 350°F (176°C). Butter a 9-inch square baking pan to prevent sticking.
2. Step 2: Sift together the flour, baking powder, and salt in a bowl to ensure even distribution and a light cake texture.
3. Step 3: Using a mixer, beat the softened butter, granulated sugar, and orange zest on medium-high speed until light and fluffy, about 3 to 5 minutes. Add eggs one at a time, mixing well after each, then stir in the vanilla extract.
4. Step 4: Switch to a spoon and add the sifted flour mixture in three parts, alternating with the sour cream in two parts, starting and ending with the flour. Scrape the sides of the bowl as you mix. Gently fold in 1 cup of cranberries.
5. Step 5: In a food processor or mixer, combine 1 cup flour, 3/4 cup sugar, 1/4 tsp salt, and cold butter pieces. Mix until the texture resembles coarse crumbs. Drizzle in 1 tbsp vanilla extract and incorporate briefly. Set aside some crumb topping if you prefer fewer crumbs on top.
6. Step 6: Spread the batter evenly in the prepared pan. Sprinkle the remaining 1 cup of cranberries over the top, then evenly cover with the crumb topping. Bake for 45 to 50 minutes until lightly golden and firm. Cool in the pan on a wire rack before slicing.

Tips & Variations

• Use frozen cranberries without thawing to prevent excess moisture in the batter.
• Add chopped nuts like pecans or walnuts to the crumb topping for extra crunch and flavor.
• Substitute sour cream with Greek yogurt for a tangier taste and lighter texture.
• For a citrus twist, add a teaspoon of freshly squeezed orange juice to the batter along with the zest.

Storage

Wrap the bars tightly in plastic wrap or store in an airtight container. They will keep at room temperature for 2 to 3 days. To enjoy later, warm slices slightly in a microwave or oven to refresh their moist texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for this recipe?

Yes, frozen cranberries can be used without thawing to avoid adding extra moisture to your batter.

How do I know when the cranberry bars are done baking?

The bars are ready when they are lightly golden on top and feel firm to the touch. A toothpick inserted near the center should come out with just a few moist crumbs but no wet batter.

Delicious Cranberry Bars (Perfect for Christmas) Recipe

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4.9 from 146 reviews

These Delicious Cranberry Bars are a festive treat perfect for Christmas, featuring a moist, buttery cake base infused with orange zest and vanilla, topped with fresh cranberries and a crunchy crumb topping. The balance of tart cranberries and sweet crumble makes them a holiday favorite.

• Author: Leo
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 9 servings (1 9-inch square pan) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the cake:

• 1 stick unsalted butter, softened (plus extra for pan)
• 1/2 tsp fine sea salt
• 3/4 cup granulated sugar
• 2 tsp baking powder
• 2 large eggs, room temperature
• 1 3/4 cups all-purpose flour
• Zest of 1 orange, finely grated
• 1 tbsp vanilla extract
• 1/2 cup full-fat sour cream

For the cranberries:

• 2 cups cranberries, fresh or frozen (do not thaw if frozen)

For the crumb topping:

• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 1 tbsp vanilla extract
• 1 stick unsalted butter, cold, cut into 1/4-inch pieces
• 1/4 cup light brown sugar, tightly packed
• 1/4 tsp fine sea salt

Instructions

1. Preheat and Prepare the Pan: Preheat your oven to 350°F (176°C). Butter a 9-inch square baking pan thoroughly to prevent sticking during baking.
2. Sift Dry Ingredients: In a bowl, sift together the flour, baking powder, and salt to ensure even distribution and a light texture in the cake batter.
3. Cream Butter, Sugar, and Add Wet Ingredients: Using a mixer on medium-high, beat the softened butter, granulated sugar, and orange zest until light and fluffy, about 3 to 5 minutes. Add eggs one at a time, mixing well and scraping down sides after each addition. Stir in vanilla extract.
4. Combine Wet and Dry Ingredients: Using a spoon, add the sifted flour mixture in three batches, alternating with the sour cream in two batches, starting and ending with the flour. Scrape sides of the bowl as you mix. Gently fold in 1 cup of fresh or frozen cranberries.
5. Prepare the Crumb Topping: In a food processor or mixer, combine flour, sugar, salt, and cold butter pieces. Mix until coarse crumb texture forms. Drizzle in vanilla extract and mix briefly. Reserve any excess crumb topping if desired.
6. Assemble and Bake: Evenly spread the batter into the prepared pan. Sprinkle the remaining 1 cup of cranberries evenly over the batter, then scatter the crumb topping on top. Bake 45 to 50 minutes until the cake is lightly golden and firm to the touch.
7. Cooling and Storage: Allow the cake to cool completely in the pan on a wire rack. Once cooled, wrap tightly in plastic wrap. Store at room temperature for 2 to 3 days to maintain freshness and flavor.

Notes

• Use fresh or frozen cranberries, do not thaw frozen ones before folding into batter to prevent excess moisture.
• Room temperature eggs help emulsify the batter better for a tender crumb.
• Butter the baking pan liberally to ensure easy removal after baking.
• Crumb topping texture can be adjusted by mixing less to have larger crumbs or more to be finer.
• Store bars wrapped well to maintain moisture and prevent drying.

Keywords: cranberry bars, Christmas dessert, crumb topping, holiday baking, orange zest, sour cream cake