Moist Christmas Cranberry Bars: Your Festive Go-To!
Moist Christmas Cranberry Bars
Oh, where do I even begin with these festive little squares? There’s something truly magical about the holidays, and for me, it always centers around the warmth of the kitchen and the smell of spices mingling in the air. These Moist Christmas Cranberry Bars perfectly capture that spirit, bringing a burst of vibrant color and a symphony of sweet-tart flavors to any festive gathering.
I still recall my early attempts at cranberry bars being a disaster – dry, crumbly, and those beautiful red berries practically shouted ‘TART!’ But after a few kitchen adventures (and maybe a small fire alarm incident, we don’t talk about that), I finally landed on this golden Moist Christmas Cranberry Bars, ensuring every bite is perfectly moist with that delightful sweet-tart punch. This recipe isn’t just about baking; it’s about creating memories, one deliciously soft, crumbly bar at a time.
If you’re a fan of easy berry crumbles, my dump-and-bake berry crumble bars are another family favorite, and for more fantastic bar inspiration, you absolutely must see these amazing blueberry pie bars with oatmeal crumble!
Moist Christmas Cranberry Bars: Your Festive Go-To!
Course: DessertsCuisine: AmericanDifficulty: Easy4
servings30
minutes40
minutes300
kcalThese Moist Christmas Cranberry Bars feature a tender, buttery shortbread crust, a bright and tangy cranberry filling, and a delightful crumb topping. They’re a truly irresistible festive dessert for your holiday table.
Ingredients
For the Crust & Crumb Topping:
2 ½ cups (300g) all-purpose flour
¾ cup (150g) granulated sugar
¼ cup (50g) packed light brown sugar
1 teaspoon baking powder
¼ teaspoon salt
1 cup (226g) unsalted butter, very cold and cut into cubes
1 teaspoon vanilla extract
For the Cranberry Filling:
3 cups (340g) fresh or frozen cranberries
¾ cup (150g) granulated sugar
2 tablespoons orange juice
1 tablespoon orange zest
2 tablespoons cornstarch
Directions
- Preheat your oven to 375°F (190°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt for the crust and topping.
- Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the dry ingredients until coarse crumbs form. Stir in the vanilla extract.
- Press about two-thirds of the crumb mixture firmly into the bottom of the prepared baking pan. This will form your crust.
- For the filling, combine the cranberries, granulated sugar, orange juice, orange zest, and cornstarch in a medium bowl. Stir gently until the cranberries are evenly coated.
- Spread the cranberry filling evenly over the pressed crust in the baking pan.
- Crumble the remaining one-third of the crumb mixture evenly over the cranberry filling.
- Bake for 35-40 minutes, or until the crumb topping is golden brown and the cranberry filling is bubbly.
- Let the bars cool completely in the pan on a wire rack before lifting them out by the parchment paper overhang. This is crucial for clean cuts!
- Once cooled, cut into squares and serve. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Notes
- The Chill Factor: For a truly tender, flaky crust and crumble, make sure your butter is *very* cold. Don’t be tempted to use softened butter here; those little pockets of cold butter are what create that delightful texture when they melt in the oven. Trust me on this, it’s a family secret for perfect bars every time!
- Sweet-Tart Harmony: Cranberries are wonderfully tart, and that’s their charm! If you prefer a less tart filling, you can add an extra tablespoon or two of sugar to the cranberry mixture. You can also experiment with a mix of cranberries and a handful of chopped apples for added sweetness and texture.
- Patience is a Virtue: I know, I know, it’s hard to wait, but allowing these bars to cool *completely* is non-negotiable for clean, beautiful slices. If you cut them warm, they’ll be a delicious, gooey mess – still tasty, but not nearly as pretty! Pop them in the fridge for an hour to speed up the cooling process if you’re in a hurry.
