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Ginger Cranberry Bars

 Ginger Cranberry Bars
“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.”
24 ServingsPrep: 15 min. Bake: 40 min. + cooling


  • 1 cup butter, softened
  • 1/2 cup sugar
  • 2 teaspoons McCormick® Pure 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


  • 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.

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Ginger Cranberry Bars (continued)

Directions (continued)

  • Yield: 2 dozen.