These Cranberry Bars are a simple, easy dessert that taste amazing! They've got a delicate, buttery, orange scented shortbread crust with a sweet, tangy cranberry filling. #tasteloveandnourish #cranberrybars #cookie #holiday #baking #recipe #easy #glutenfreeoptions
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Cranberry Bars

These Cranberry Bars are a simple, easy dessert that taste amazing! They've got a delicate, buttery, orange scented shortbread crust with a sweet, tangy cranberry filling. 
Vegetarian | Gluten Free Options

Ingredients

  • 1 1/2 cups (198g) all-purpose flour See Notes to make this gluten-free
  • zest of one mandarin orange
  • 1/2 cup (100g) granulated sugar or coconut sugar
  • 1/2 teaspoon aluminum free baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup butter, cold and cubed
  • 1 large egg yolk

Filling

  • 1/4 cup (50g) granulated sugar or coconut sugar
  • 2 teaspoons cornstarch
  • 1 tablespoon mandarin orange juice
  • 1 teaspoon pure vanilla extract
  • 2 1/4 cups fresh cranberries, rinsed and sorted

Instructions

  • Preheat your oven to 375 degrees F. Line an 8x8 inch pan with parchment paper, overlapping the sides to easily remove the bars once they are done.
    In a medium bowl, whisk together the flour, orange zest, sugar, baking powder and salt. Using a pastry blender, cut in the butter and the egg until coarse crumbs are formed. Press half of the dough evenly into the bottom of your prepared baking pan. Set the remaining dough aside.
    In another medium bowl, whisk together the sugar, cornstarch, orange juice and vanilla. Add the cranberries and toss with a large spoon or spatula to combine and coat the berries.
    Pour the cranberry mixture over the crust in the baking pan, keeping a few aside to scatter on top. Crumble the remaining dough evenly over the filling. Scatter the extra cranberries on top. Bake for 35 to 40 minutes or until golden and just a bit bubbly.
    Cool completely before cutting into squares. Store in the refrigerator for about five days.

Notes

Adapted from Savory Simple's Blueberry Bars.
To make these gluten-free, substitute the all-purpose flour with an all-purpose gluten-free blend.