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These melt-in-your-mouth cranberry orange bars are incredibly easy to make, featuring a moist and irresistible cake-like texture combined with bright citrus flavor, crunchy almonds and tart cranberries.
Serve them for dessert paired with a cup of espresso or dark-roasted coffee spiked with a splash of orange liqueur, because why not?
When it comes to sweets, we’ve yet to meet a cranberry orange dessert recipe we don’t love! This classic flavor pairing is a match made in heaven, and who knew such a delicious treat could be so simple? These cranberry orange bars are a breeze to make, and they’re the perfect balance of tart, sweet, and buttery. If you set out a tray of these at your next holiday gathering, we doubt there will be any left over, but if by some chance there are, we have some tips for storing them below.
Key Ingredients
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
DRIED CRANBERRIES: We generally keep the low-sugar variety of dried cranberries in our pantry. They have about 50% less sugar than regular “craisins” but they are absolutely sweet enough for this recipe.
ORANGE JUICE AND ZEST: The brightness of fresh orange juice complements the tartness of the cranberries beautifully. And definitely don’t skip out on the fresh zest!
SLIVERED ALMONDS: Almonds add a rich nutty crunch that really contrasts with the cake-like texture of these bars. You can substitute walnuts if you’d prefer, but a few things to keep in mind: walnuts have a chunkier texture and stronger flavor than almonds, so be sure to chop them fairly small. Also, they have a higher oil content, which can affect the moistness and texture of baked goods.
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“These bars are so easy to make and they have such a nice flavor. Will make again.” – Suzanne
Overview
How to Make Cranberry Orange Bars
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
PRE-HEAT AND PREP: Preheat the oven to 350°F and generously butter an 8-inch square baking pan.
WHISK THE WET INGREDIENTS: Whisk together the eggs, orange juice and melted butter in a small bowl.
SIFT AND MIX THE DRY INGREDIENTS: Sift the flour, baking powder, salt and sugar into a large mixing bowl and combine. Then stir in the cranberries, orange zest and almonds.
MAKE THE BATTER: Add the wet ingredients to the dry ingredients and combine just until incorporated. Don’t overmix.
BAKE: Pour the batter into the greased baking pan and bake for about 30 minutes.
COOL AND SERVE: Cool in the pan on a wire rack for 10 minutes, then turn onto the wire rack to cool completely before cutting into squares and serving.
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.
Frequently Asked Questions About Cranberry Orange Bars
No, it’s not absolutely crucial, but sifting does aerate the flour and other dry ingredients. It also breaks up clumps, which helps in avoiding pockets of dense flour and yields a lighter and more tender crumb. If you don’t have a flour sifter or a fine mesh sieve, you can whisk your dry ingredients with a balloon whisk. It’s all about incorporating air.
Lightly coat the dried cranberries with about a tablespoon of the flour from the recipe. This creates a barrier between the fruit and the batter, helping it stay suspended. Then gently fold the dried cranberries into the batter.
Store up to 2 days, tightly covered, at room temperature, or refrigerate them in a tightly sealed container for up to 1 week. Separate layers with a sheet of waxed paper to prevent sticking.
Allow them to cool completely, then wrap each square individually in plastic wrap. Place the wrapped bars in a freezer bag and store up to 3 months in the freezer. Thaw overnight in the refrigerator.
More Ways to Bake with Dried Cranberries
Try our Cranberry Walnut Cookies for an easy drop cookie with a nutty crunch, or bake up a batch of soft, spiced Pumpkin Cranberry Cookies. For something perfect with coffee or dessert wine, our Cranberry Pistachio Biscotti is a must-try.
Cranberry Orange Bars
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 squares.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The easiest and best dessert! They are excellent with fresh cranberries and you can’t go wrong for the holidays or anytime. Thank you!
Hi Nancy,
I’m so glad you like the Cranberry Orange Bars. It’s great to know that they’re good made with fresh cranberries too. Thanks for sharing that info!
Thanks for this recipe! It turned out great!
These bars are so easy to make and they have such a nice flavor. Will make again.
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.
made these last week – were snapped up very quickly~ great recipe
Just what I was looking for. Perfect bar cookie, perfect results.
Wonderful, thank you
rima
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.