Delicious Cranberry Bars (Perfect for Christmas)

Finding the perfect holiday dessert that’s both festive and easy to make can feel like a real challenge. Between decorating the house, wrapping presents, and trying to keep up with all the seasonal activities, who has time for complicated baking projects?

That’s where these Christmas cranberry bars come in. They’re a simple yet satisfying treat that brings together the sweet and tart flavors of the season, and you can make them ahead of time so you’re not stuck in the kitchen during those precious holiday moments with family.

What Kind of Cranberries Should I Use?

Fresh or frozen cranberries both work perfectly in these bars, so don’t stress if you can’t find fresh ones at your store.

If you’re using frozen cranberries, there’s no need to thaw them first – just toss them in straight from the freezer, which actually helps them hold their shape while baking.

Fresh cranberries are typically available in stores from October through December, and they’ll keep in your fridge for about a month if they’re stored in their original packaging.

When picking fresh cranberries, look for firm, plump berries with a deep red color and avoid any that are soft, wrinkled, or have brown spots.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for this festive cranberry bar recipe:

• Cranberries: Fresh or frozen cranberries work equally well here. You can also try using other tart berries like raspberries or blackberries, though the bars will have a different holiday feel.
• Sour cream: Out of sour cream? Greek yogurt works perfectly as a 1:1 replacement. You could also use buttermilk, though you’ll want to reduce it to 1/3 cup since it’s thinner.
• Orange zest: If you don’t have fresh oranges, you can use 1 teaspoon of orange extract. Lemon zest is another good option that pairs nicely with cranberries.
• Vanilla essence: You can use vanilla extract, vanilla bean paste, or even the seeds from one vanilla pod. If you’re all out, almond extract works too – just use half the amount as it’s stronger.
• Brown sugar: No light brown sugar? Mix 3/4 cup white sugar with 1 tablespoon molasses. Dark brown sugar works too, but will give a stronger molasses flavor.
• Unsalted butter: If you only have salted butter, that’s fine – just reduce the added salt in the recipe by 1/4 teaspoon per stick of butter used.

Watch Out for These Mistakes While Baking

The success of these cranberry bars heavily depends on the temperature of your ingredients – using butter that’s too cold for the base mixture will lead to uneven mixing, while butter that’s too warm will make your crust greasy and dense.

For the streusel topping, the opposite is true – you’ll want to use cold butter straight from the fridge to achieve those perfect crumbly pieces.

Another common mistake is not properly coating your cranberries in flour before adding them to the batter, which can cause them to sink to the bottom instead of staying evenly distributed throughout the bars.

When it comes to baking time, don’t rely solely on the timer – look for golden brown edges and a slightly firm center that springs back when lightly touched, as overbaking will result in dry, crumbly bars that lack the desired soft texture.

For the best flavor, remember to zest your orange directly over the sugar mixture to capture the essential oils, and avoid the white pith which can add unwanted bitterness.

What to Serve With Cranberry Bars?

These sweet-tart cranberry bars are perfect for serving alongside your favorite hot drinks! A cup of coffee or hot tea makes an excellent companion, especially during cold winter afternoons.

For a festive touch around the holidays, try serving them with hot chocolate topped with whipped cream, or warm apple cider spiced with cinnamon.

If you’re putting these out for dessert, a small scoop of vanilla ice cream on the side adds a nice creamy contrast to the tart cranberries and buttery crumb topping.

Storage Instructions

Counter Storage: These cranberry bars stay fresh at room temperature for up to 2 days when kept in an airtight container. Just place a piece of parchment paper between layers to prevent them from sticking together. They’re perfect for making a day ahead for holiday gatherings!

Refrigerate: Pop these bars in an airtight container and keep them in the fridge for up to a week. The cranberry flavor actually gets better after a day or two as the flavors meld together. They make great grab-and-go treats throughout the week.

Freeze: These bars freeze really well for up to 3 months! Just wrap them individually in plastic wrap, then place them in a freezer bag. When you’re craving one, take it out and let it thaw in the fridge overnight or on the counter for about 2 hours.

Preparation Time	20-30 minutes
Cooking Time	45-50 minutes
Total Time	65-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 20-25 g
• Fat: 100-120 g
• Carbohydrates: 300-350 g

Ingredients

• 1 3/4 cups plain flour
• 2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 1 stick room temperature unsalted butter (plus extra for coating the pan)
• 3/4 cup white sugar
• Zest from one orange (organic if possible)
• 2 large eggs
• 1 tablespoon vanilla essence
• 1/2 cup full-fat sour cream
• 2 cups cranberries, fresh or frozen
• 1 cup plain flour
• 3/4 cup white sugar
• 1/4 cup tightly packed light brown sugar
• 1/4 teaspoon fine sea salt
• 1 stick unsalted butter, kept cold and cut into 1/4-inch pieces
• 1 tablespoon vanilla essence

Step 1: Preheat and Prepare the Pan

Preheat your oven to 350°F (176°C).

Butter a 9-inch square baking pan to ensure the cake doesn’t stick during baking.

Step 2: Sift Dry Ingredients

Sift together the flour, baking powder, and salt in a bowl.

This step ensures even distribution and lightness in your cake batter.

Step 3: Cream Butter, Sugar, and Add Wet Ingredients

Using a handheld mixer or a stand mixer with the paddle attachment, beat the butter, sugar, and orange zest together on medium-high speed until the mixture becomes light and fluffy, about 3 to 5 minutes.

Add the eggs one at a time, ensuring each addition is well incorporated by scraping down the sides of the bowl.

Stir in the vanilla extract.

Step 4: Combine Wet and Dry Ingredients

Switch to a spoon and add the sifted flour mixture in 3 parts, alternating with sour cream in 2 parts, beginning and ending with the flour.

Make sure to scrape the sides of the bowl as you mix.

Gently fold in 1 cup of cranberries.

Step 5: Prepare the Crumb Topping

In a food processor or a stand mixer with the paddle attachment, combine flour, sugar, salt, and butter.

Mix until the texture resembles coarse crumbs.

Drizzle in the vanilla and incorporate briefly.

If you prefer fewer crumbs, set aside excess crumb topping for future use.

Step 6: Assemble and Bake

Spread the prepared batter evenly in the buttered baking pan.

Sprinkle the remaining 1 cup of cranberries over the top, followed by the crumb topping.

Bake the buckle for 45 to 50 minutes until it is lightly golden and firm.

Allow the cake to cool in the pan on a wire rack before slicing and serving.

Step 7: Storage

Wrap the cake tightly in plastic wrap.

It will keep at room temperature for 2 to 3 days, providing a delightful treat to enjoy over time.