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"I keep cranberries in my freezer all year so I can make these bars whenever I get a craving for their tart cranberry flavor," shares Betty Noga, Milwaukie, Oregon.
Nutritional Facts 1 serving (2 each) equals 413 calories, 22 g fat (10 g saturated fat), 43 mg cholesterol, 242 mg sodium, 50 g carbohydrate, 3 g fiber, 6 g protein.
Originally published as Cranberry Bars in Country Woman November/December 1996, p38
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Reviewed on Apr. 01, 2013 by jrolph
I like to see a picture of what I'm going to make, and this recipe didn't have one. (It may now?) It also only had 3 reviews, only 2 of which gave it a star rating. I had the ingredients available, and dislike any recipe calling for a cake mix, which this one did not. I decided to take the risk and make it for a fellowship potluck at my church.This recipe is excellent!! Sweet, but not overpoweringly so. I would consider these an "adult" sweet. I will make this again and again.What I did differently was use a food processor to incorporate the cold butter. It saved a lot of time and energy. I did not use it for the oats because I didn't want them pulverized. I also substituted lemon zest for the orange zest. I don't believe that substitution would make a noticeable difference in the recipe, but I didn't have fresh oranges on hand at the time.
I like to see a picture of what I'm going to make, and this recipe didn't have one. (It may now?) It also only had 3 reviews, only 2 of which gave it a star rating. I had the ingredients available, and dislike any recipe calling for a cake mix, which this one did not. I decided to take the risk and make it for a fellowship potluck at my church.
This recipe is excellent!! Sweet, but not overpoweringly so. I would consider these an "adult" sweet. I will make this again and again.
What I did differently was use a food processor to incorporate the cold butter. It saved a lot of time and energy. I did not use it for the oats because I didn't want them pulverized. I also substituted lemon zest for the orange zest. I don't believe that substitution would make a noticeable difference in the recipe, but I didn't have fresh oranges on hand at the time.
Reviewed on Oct. 11, 2012 by Infosusan
Wonderfully tart and also forgiving.I made these bars on the first cool day of fall and they were and instant hit at work. The recipe was forgiving because instead of walnuts (that I was out of) I used cashews and instead of quick cooking oats I used old-fashioned oats and everything turned out fantastic. Next time I make them I might sprinkle some nuts on top of the bars before baking.
Wonderfully tart and also forgiving.
I made these bars on the first cool day of fall and they were and instant hit at work. The recipe was forgiving because instead of walnuts (that I was out of) I used cashews and instead of quick cooking oats I used old-fashioned oats and everything turned out fantastic. Next time I make them I might sprinkle some nuts on top of the bars before baking.
Reviewed on Feb. 10, 2010 by lpeters65251
I made these for a Super Bowl Party and they were winners. I added a small can of crushed pineapple to the filling and used the pineapple juice instead of water to cook the cranberries and substituted pecans for the walnuts. I also used half brown sugar and half white sugar for the crust. These will be a year round favorite of ours!
Reviewed on Nov. 29, 2008 by ConnieD53
These were tasty; however, the topping was crumbly and messy. I'm thinking a bit more butter might have helped.
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