Cranberry Orange Bars

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I recieved a whole bunch of compliments when I had served this specail dessert with my classmates last year. They absolutely loved the combination of cranberry and orange! I prefer to use fresh cranberries because I frozen doesn’t have that “fresh” taste to it, you know? Anyhow, since I like things to be more fruity, I added a mixture of lemon and orange zest to the crust in this recipe. Happy Eating~ 🙂1472771_756279384401091_1423444386_n

Cranberry Orange Bars

  • Servings: 2 1/2 dozen bars
  • Time: 1 hour
  • Print

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 (optional)

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.

From Who 8 the Cake, adapted from Sweet Pea’s Kitchen

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