These buttery, cake-like, cookie bars have a delicious, fresh orange flavor that tastes great in combination with the cranberries and almonds.
Made with fresh-squeezed orange juice and zest, our Cranberry Orange Bars are super easy to make and can be stored in the refrigerator for up to a week.
Serve them for dessert paired with a cup of espresso or dark-roasted coffee spiked with a splash of orange liqueur.
Tips for baking with dried cranberries
Dried cranberries (and other dried fruits) can quickly lose their plump, tender texture once the packaging has been opened. Fortunately, it’s easy enough to plump them up again.
- Measure out the quantity of dried cranberries you need for your recipe and place them in a small bowl.
- Cover them with boiling water and set aside for 10 minutes.
- Drain thoroughly and spread the cranberries on several thicknesses of paper towel to remove all traces of moisture before using.
More cranberry recipes
- Cranberry Cookies
- Spiced Pumpkin-Cranberry Cookies
- Cranberry Pistachio Biscotti
- White Chocolate Chip Cranberry Cookies (from Sally’s Baking Addiction)
Cranberry Orange Bars
Packed with tart cranberries and crunchy almonds, these easy Cranberry Orange Bars are the perfect light dessert to serve after a holiday meal.
Ingredients
- 2 large eggs, lightly beaten
- 1/2 cup orange juice
- 1/4 cup butter, melted and cooled
- 1 cup sifted all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup dried cranberries
- 2 teaspoons freshly grated orange zest
- 3/4 cup slivered almonds, chopped
Instructions
- Preheat the oven to 350°F. Generously butter an 8-inch square baking pan and set aside.
- Whisk the eggs, orange juice, and melted butter together in a small bowl and set aside.
- Sift the flour, baking powder, salt, and sugar into a large mixing bowl and combine.
- Stir in the cranberries, orange zest, and almonds.
- Add the egg and butter mixture and combine just until incorporated. Do not overmix.
- Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then turn onto a cooling rack to cool completely before cutting into 2-inch square bars.
- Store up to 2 days, covered, at room temperature, or refrigerate in a tightly sealed container for up to 1 week.
Nutrition Information
Nutrition Facts
Cranberry Orange Bars
Amount per Serving
Calories
157
% Daily Value*
Fat
6
g
9
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
3
g
Cholesterol
31
mg
10
%
Sodium
129
mg
6
%
Carbohydrates
25
g
8
%
Fiber
1
g
4
%
Sugar
17
g
19
%
Protein
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.
Suzanne says
These bars are so easy to make and they have such a nice flavor. Will make again.
Lynne Webb says
Hi Susan,
I agree, this recipe does have a cake-like texture. As for them being dense, that’s a problem I’ve never experienced. As far as the cranberries sinking to the bottom – try shaking them in a plastic bag with a tablespoon of flour, then make them the last thing you add before pouring the batter into the pan.
Barbara says
made these last week – were snapped up very quickly~ great recipe
rima featherstonehaugh says
Just what I was looking for. Perfect bar cookie, perfect results.
Wonderful, thank you
rima
Lynne Webb says
Hi Rima – So glad you liked these. I love bar cookies because they’re easy and the orange-cranberry flavor combo here is one of my all time favorites.