Ginger Cranberry Bars Recipe

4.5 2 2
Ginger Cranberry Bars Recipe
Ginger Cranberry Bars Recipe photo by Taste of Home
Publisher Photo

Ginger Cranberry Bars Recipe

Read Reviews
4.5 2 2
Publisher Photo
“These beautiful bars were among the winners of a cranberry festival bake-off,” notes Lynn Newman of Gainesville, Florida. “They're tangy, crunchy and subtly sweet.”
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling

Ingredients

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 2 teaspoons almond extract, divided
  • 2 cups all-purpose flour
  • 2 cans (16 ounces each) whole-berry cranberry sauce
  • 2 tablespoons chopped crystallized ginger
  • 3 egg whites
  • 1/2 cup confectioners' sugar
  • 1/2 cup sliced almonds

Directions

In a large bowl, cream butter and sugar until light and fluffy. Stir in 1-1/2 teaspoons almond extract. Beat in flour until crumbly.
Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 25-28 minutes or until golden brown.
Meanwhile, in a small saucepan, heat cranberry sauce and ginger. In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in confectioners' sugar, 1 tablespoon at a time, and remaining extract on high until stiff glossy peaks form. Spread cranberry mixture over crust. Spread meringue over cranberry layer; sprinkle with almonds.
Increase heat to 400°. Bake for 14-15 minutes or until lightly browned. Cool completely before cutting. Refrigerate leftovers. Yield: 2 dozen.
Originally published as Ginger Cranberry Bars in Country Woman October/November 2007, p26

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 2 teaspoons almond extract, divided
  • 2 cups all-purpose flour
  • 2 cans (16 ounces each) whole-berry cranberry sauce
  • 2 tablespoons chopped crystallized ginger
  • 3 egg whites
  • 1/2 cup confectioners' sugar
  • 1/2 cup sliced almonds
  1. In a large bowl, cream butter and sugar until light and fluffy. Stir in 1-1/2 teaspoons almond extract. Beat in flour until crumbly.
  2. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 25-28 minutes or until golden brown.
  3. Meanwhile, in a small saucepan, heat cranberry sauce and ginger. In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in confectioners' sugar, 1 tablespoon at a time, and remaining extract on high until stiff glossy peaks form. Spread cranberry mixture over crust. Spread meringue over cranberry layer; sprinkle with almonds.
  4. Increase heat to 400°. Bake for 14-15 minutes or until lightly browned. Cool completely before cutting. Refrigerate leftovers. Yield: 2 dozen.
Originally published as Ginger Cranberry Bars in Country Woman October/November 2007, p26

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Reviews forGinger Cranberry Bars

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MY REVIEW
buttermilk maid User ID: 2350303 258329
Reviewed Dec. 19, 2016

"Very good cookie! Nice crust, and meringue makes them so pretty. One of my new 12 recipes for this Christmas cookie plate. Varied second batch with one can cranberry sauce and 1 cup orange marmalade. Great."

MY REVIEW
jimsgem User ID: 2703091 99364
Reviewed Nov. 14, 2011

"I would have given this 5 stars except for the meringue. It did not taste well on the 2nd day. I think it was excellent through the cranberry topping. next time I would end it here and serve with whipped cream and almonds."

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