Total TimePrep: 30 min. Bake: 20 min.
Makesabout 2-1/2 dozen
- 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
- 3-1/4 cups all-purpose flour
- 3/4 cup sugar
- 1 tablespoon grated lemon zest
- 1 cup butter, cubed
- 3 large egg yolks
- 3/4 teaspoon 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 zest. Cut in butter until coarse crumbs form. Add egg yolks and vanilla. Gradually add water, tossing with a fork until dough forms a ball.
- Pat two-thirds of dough into a greased 13x9-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.
Nutrition Facts1 bar: 207 calories, 7g fat (4g saturated fat), 38mg cholesterol, 63mg sodium, 35g carbohydrate (23g sugars, 1g fiber), 2g protein.
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Dec 9, 2018
I give this 3 stars because even tho the cranberry part of the recipe is good, the amount of water the recipe directs to add to the crust is way too little for the crust to "form a ball" and the egg is kind of strange - not sure if this is supposed to be like biscuit or pie crust. I added 6 T of water, and it still didn't really form a ball, but my assumption was that it should be pressed into the pan like a graham cracker crust so that's what I did. The cranberry-orange "filling" is good. I think in the future if I made these again I would make a vanilla wafer or maybe lemon cooler crust with chopped almonds or hazelnuts and prebake, add the filling, and then just sprinkle some additional roasted nuts on top and finish baking. I would also line the pan with parchment since even tho I greased the pan very well, it was difficult to get the bars cut and out of the pan. In the end they came out ok and taste good, but not sold on the crust.
Mar 5, 2011
This is an excellent recipe so good for Christmas but you will need to knead dough before crumble on cranberry mixture