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“I wish I could give it 100 stars! I’ve been making this for years!! I’ve done fresh cranberries, blueberries, raspberries and canned cherries and apples! Topped with chocolate drizzle, Caramel or icing. I just love these that much!” ~Molly
fresh cranberry bars are a delicious celebration of cranberry season!
When I spotted the first stack of fresh cranberries in my supermarket the other day I lunged at them. Even though cranberry production still exceeds demand in this country, you never know when people are going to wake up and figure out that fresh cranberries have so much more to offer than just being boiled up into a sauce. I like to hedge my bets and stock up the minute I see them. Remember the great pumpkin shortages of ’06, ’08, ’09, and ’11? I don’t take any chances with my fall staples.
don’t be afraid of fresh cranberries!
I use them like any other berry, there’s no need to cook them first or add a lot of sugar. They burst open in the oven and form a ruby red layer in these bars that has a wonderful lemony tartness.
cranberry shortbread bars are a versatile holiday treat
These are perfect for pot-lucks, bake sales, book groups, office parties, all that stuff. They pack and travel well, and can be eaten with fingers or forks. I think these are the easiest of all the crumble bars that I’ve made (and I’ve made a lot) because the cranberries just get scattered in between the layers of shortbread dough. There’s only one bowl to worry about, no nuts to chop, no spices to measure. This is definitely one of those recipes that could become habit forming, in a good way.
the flavor of cranberries blooms in the oven
They get soft and jammy, and become even more brilliant red when they bake, so these bars are especially pretty. I use vanilla in these cranberry bars, but you can also use almond extract, and then the cranberries take on a cherry flavor.
you can never have too many cranberry recipes
Fresh Cranberry Bars
Ingredients
Instructions
- Set the oven to 350F
- Cream the butter and sugar together. Beat in the salt and vanilla.
- Mix in the flour, just until combined.
- Line an 8×8 or 9×9 baking pan with parchment paper or foil with overhanging edges, this will make it easy to lift the bars out of the pan for cutting. Alternatively you can just lightly spray the pan with non-stick spray.
- Using your fingers, pat 2/3 of the dough into the bottom of the pan. The dough will be soft and sticky, do your best to cover the entire surface of the bottom, but you don’t need to compact the dough, just lightly pat it down.
- Spread the cranberries out across the dough, and then, using your fingers again, crumble the remaining dough on top. Try to get the dough in smallish crumbles, but don’t worry about covering all the cranberries, they will show through.
- Bake for about 45-50 minutes until just beginning to get golden around the edges.
- Cool on a rack.
Nutrition
Oh my GOD these are incredible!!!! Made them yesterday and brought them to work, they were gone in minutes. I even got the comment that they were “life-changing” they were so good!! Making more tonight!
OMG! Just made this! They are soooo good! Was looking for a easy cranberry recipe but yours is the easiest and the tastiest ! Not a expert of baking and normally my husband doesn’t like my cookies( well he says he likes then but he nicer really eat them!) but they turn out so good! Not to mention I did add a little bit more cranberry in it because I like it a little bit tart.
So glad they worked out for you, Katherine — better stock up on the fresh cranberries while they’re around!
I have made these bars!! They are so buttery and the cranberries give them a tart, sweet bite!! I could hardly stop eating them!!
Do these freeze/keep
well. I thought of doing in a Xmas cookie exchange
I think they would freeze perfectly, Vicki.
I found you’re recipe via Facebook and adapted the recipe as I only had blueberries and rhubarb and it’s superb with any fruit!
It really is, I have several more recipes like this one, Lorraine, and I’m slowly working my way through all the fruits I can think of 🙂
Oh just asked the same question Sue, sorry about that will make up a second batch and freeze these right up for the hubby when I have little time for cooking/baking. Sue again what a great recipe.
First time visit here and I think these bars are going to have to get made very soon. I love all things “cranberry” so it’s great to have a new dessert to make. I’ve been on the Cape for several weekends recently and have seen (very) fresh cranberries being sold from the backs of people’s cars, I wonder what everybody’s making? Heading now to look through all your lovely recipes.
I envy you being on the Cape at this time of year! I made a cranberry butter last week that I’ll be sharing on the blog soon, that’s a good way to use up an overabundance of berries.
Oh my goodness these looks heavenly. I have to make these and those flourless chocolate chip cookies RIGHT NOW.
THANK YOU.
Elizabeth
I saw some fresh cranberries at the farmers’ market and I was thinking, what could I do with those? these bars look great!
i love seeing fresh cranberries finally on store shelves. this is a pretty and tasty use for them!
I love the true red color in these. And how simple they are. I think I may fall in love!