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Cranberry-Orange Bars

 Cranberry-Orange Bars
My mother has had this recipe for years. I love it! These bars make great snacks, but can also be served for dessert.
30 ServingsPrep: 30 min. Bake: 20 min.


  • 3 cups fresh or frozen cranberries
  • 2 large unpeeled oranges, cut into quarters and seeded
  • 2-1/2 cups sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon ground ginger
  • 1/2 cup chopped nuts, optional
  • CRUST:
  • 3-1/4 cups all-purpose flour
  • 3/4 cup sugar
  • 1 tablespoon grated lemon peel
  • 1 cup butter, cubed
  • 3 egg yolks
  • 3/4 teaspoon McCormick® Pure Vanilla Extract
  • 1 to 2 tablespoons water


  • Grind cranberries and oranges (including peel). Set aside. In a large
  • saucepan, combine the sugar, cornstarch and ginger. Add ground
  • fruit; bring to a boil. Reduce heat; cook and stir for 15 minutes or
  • until thickened. Remove from the heat; stir in nuts if desired. Set
  • aside to cool.
  • Meanwhile, for crust, in a large bowl, combine the flour, sugar and
  • lemon peel. Cut in butter until coarse crumbs form. Add egg yolks
  • and vanilla. Gradually add water, tossing with a fork until dough

2 of 2

Cranberry-Orange Bars (continued)

Directions (continued)

  • forms a ball.
  • Pat two-thirds of dough into a greased 13-in. x 9-in. baking pan.
  • Cover with cranberry-orange mixture. Crumble remaining dough on top.
  • Bake at 425° for 20-25 minutes or until topping is golden brown.
  • Cool on a wire rack; cut into bars. Yield: about 2-1/2 dozen.
Nutritional Facts: 1 serving (1 each) equals 207 calories, 7 g fat (4 g saturated fat), 38 mg cholesterol, 63 mg sodium, 35 g carbohydrate, 1 g fiber, 2 g protein.