Cranberry-Orange Bars are a delightful treat that perfectly balances tart cranberries with bright, zesty orange flavors. These bars have a tender crust and a sweet, tangy filling that makes them a wonderful snack or dessert. The combination of fresh cranberries and orange zest gives each bite a refreshing burst of flavor that feels just right for any time of the year.
I love making these bars when I want something a little special but easy to share with friends or family. The bright colors always catch my eye, and the sharp cranberry bites mixed with the smooth citrus make it feel like a holiday in every bite. One tip I have is to use fresh orange zest and juice, which really lifts the flavor and makes the bars taste fresh and homemade.
These bars are great on their own with a cup of tea or coffee, but I also enjoy serving them at gatherings or as a sweet finish to a casual meal. I find that they hold up well if made a day ahead, letting the flavors meld and get even better. Cranberry-Orange Bars have become one of my go-to recipes when I want a simple yet tasty dessert that always brings a little smile to everyone’s face.
Key Ingredients & Substitutions
Cranberries: Fresh cranberries give the best tart flavor and texture. If you can’t find fresh, frozen cranberries thawed work just fine. They keep their bright color and tang well in the filling.
Orange Zest and Juice: Using fresh orange zest and juice really brightens the bars. If fresh oranges aren’t available, bottled orange juice works but the flavor will be less vibrant. Avoid orange extracts as they can taste artificial.
Rolled Oats: Old-fashioned oats provide great texture in the crust and topping. Quick oats can be used but the bars will be softer. For gluten-free, use certified gluten-free oats and flour.
Butter: Melted unsalted butter binds the crust and topping. For a dairy-free alternative, use melted coconut oil or vegan butter. This changes the flavor slightly but still tastes great.
How Do I Get a Perfect Crust and Topping That Holds Together?
This recipe relies on a crumbly mixture for both crust and topping, which can feel tricky to work with. Here’s what I do to make it right:
- Mix dry ingredients and melted butter until it looks evenly moistened but still crumbly—don’t overmix to avoid a tough crust.
- Reserve part of the crumb mix for topping to get the perfect crumbly finish on top.
- Press the crust mixture firmly and evenly into the pan to create a solid base that won’t fall apart when cut.
- When sprinkling the topping, don’t press it down; just let it fall naturally for a nice crumbly texture.
- Bake until the top is golden and the cranberry layer bubbles, indicating everything is cooked through.
Following these steps helps you get bars that hold their shape with a tender crust and crumbly top that’s full of texture and flavor.
Equipment You’ll Need
- 9×13-inch baking pan – perfect size for even thickness and easy slicing of the bars.
- Parchment paper – makes lifting the bars from the pan simple and cleanup quicker.
- Large mixing bowl – roomy enough for mixing the oat crust and topping ingredients together.
- Medium bowl – to mix the cranberry filling smoothly without making a mess.
- Measuring cups and spoons – for accurate ingredient amounts to get the texture just right.
- Wire rack – lets the bars cool completely for clean cuts and best texture.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans to the crust and topping for a crunchy texture and nutty flavor.
- Mix in half a teaspoon of ground cinnamon or ginger with the cranberry filling for warm spices that pair nicely with orange.
- Swap fresh cranberries for fresh or frozen blueberries if you want a milder, sweeter berry flavor.
- Stir in shredded coconut to the crumb mixture for a tropical twist with added texture.
How to Make Cranberry-Orange Bars
Ingredients You’ll Need:
For the Crust and Topping:
- 1 ½ cups all-purpose flour
- 1 ½ cups old-fashioned rolled oats
- ¾ cup packed brown sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, melted
For the Cranberry Filling:
- 2 ½ cups fresh cranberries (or frozen, thawed)
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon orange zest (from about 1 orange)
- 1 tablespoon freshly squeezed orange juice
- 1 tablespoon cornstarch
Topping:
- Powdered sugar, for dusting
How Much Time Will You Need?
You will need about 15 minutes to prepare the ingredients and assemble the bars, plus 40 to 45 minutes baking time. Allow the bars to cool completely, which may take another 30 minutes. Overall, plan for about 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Pan and Crust:
First, preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides so you can easily lift the bars out later. In a large bowl, mix the flour, rolled oats, brown sugar, baking soda, and salt. Pour in the melted butter and stir until the mixture becomes crumbly and evenly moistened. Take about 1 ½ cups of this crumb mixture and set it aside for the topping. Press the remaining crumb mixture firmly and evenly into the bottom of your prepared pan to form the crust.
2. Make the Cranberry Filling:
In a medium bowl, combine the fresh cranberries, granulated sugar, egg, orange zest, orange juice, and cornstarch. Mix until the cranberries are well coated and the ingredients come together nicely. Spread this mixture evenly over the crust in your pan.
3. Add the Topping and Bake:
Sprinkle the reserved crumb mixture evenly over the cranberry layer—no need to press it down, just let it stay crumbly. Place the pan in the oven and bake for 40 to 45 minutes, or until the topping turns golden and the cranberry filling starts to bubble.
4. Cool and Serve:
Once baked, remove the pan from the oven and set it on a wire rack to cool completely. When cool, use the parchment paper overhang to carefully lift the bars out of the pan. Dust the top with powdered sugar, then cut into squares. Enjoy your delicious cranberry-orange bars! They keep well in an airtight container at room temperature for up to three days.
Can I Use Frozen Cranberries Instead of Fresh?
Yes, frozen cranberries work well too! Just make sure to thaw them completely and drain any excess liquid before using to avoid making the filling too watery.
How Should I Store Leftover Cranberry-Orange Bars?
Store leftovers in an airtight container at room temperature for up to 3 days. You can also refrigerate them to keep them fresh for about a week, but bring to room temperature before serving for best texture.
Can I Make These Bars Ahead of Time?
Absolutely! Make the bars a day in advance and let them chill at room temperature or in the fridge. This helps the flavors meld beautifully and makes slicing easier.
Is There a Dairy-Free Option for the Butter?
Yes! You can substitute melted coconut oil or a vegan butter alternative in equal amounts. The texture might be slightly different, but the bars will still be delicious.
