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These cranberry orange shortbread bars are the perfect balance of sweet, tart, and buttery. A crisp, melt-in-your-mouth shortbread crust provides the perfect foundation for a vibrant, zesty cranberry-orange topping.

They look stunning on a holiday dessert platter, with the ruby-red filling peeking out from the golden crust. But the best part is how simple they are to make. The crust comes together in minutes, and the topping simmers on the stove while it bakes.

This recipe is forgiving, reliable, and delivers a festive flavor that’s impossible to resist.

Why You’ll Love This Recipe

Perfectly Balanced: The rich, buttery shortbread cuts the tartness of the cranberries and the bright zest of the orange.
Simple Ingredients: You only need a handful of pantry staples to create this impressive dessert.
Make-Ahead Friendly: These bars store beautifully, making them ideal for holiday prep or cookie exchanges.
Festive & Beautiful: The vibrant red topping makes these bars a stunning addition to any celebration.
Incredibly Easy: With just a few simple steps, you can have a bakery-quality dessert ready to share.

Ingredients

For the Crust

Ingredient	US Units	Metric Units
Unsalted Butter, softened	1 cup	227g
Granulated Sugar	½ cup	100g
All-Purpose Flour	2 cups	240g
Salt	½ tsp	3g

For the Topping

Ingredient	US Units	Metric Units
Fresh or Frozen Cranberries	2 cups	200g
Orange Juice	½ cup	120ml
Orange Zest	from 1 large orange	from 1 large orange
Granulated Sugar	½ cup	100g
Cornstarch	1 tbsp	8g

Ingredient Notes

Unsalted Butter: Forms the base of the shortbread, providing flavor and a tender, crumbly texture. Make sure it’s softened to room temperature for easy creaming. For a dairy-free version, use a high-quality plant-based butter stick.
All-Purpose Flour: Gives the crust structure. For a gluten-free option, substitute a 1-to-1 gluten-free baking flour blend containing xanthan gum.
Cranberries: Fresh or frozen cranberries work equally well. Do not thaw frozen cranberries before using. Their tartness is key to balancing the richness of the crust.
Orange Juice & Zest: Freshly squeezed orange juice and zest provide the brightest, most vibrant flavor. This combination is essential for the bar’s signature taste.
Cornstarch: This is the thickening agent for the topping. It ensures the cranberry mixture sets up properly and doesn’t run when you slice the bars.

Equipment Needed

9×9-inch (23×23 cm) Baking Pan: The perfect size for thick, chewy bars.
Parchment Paper: Ensures the bars come out of the pan easily for clean slicing.
Electric Mixer: A stand mixer or hand mixer makes creaming the butter and sugar for the crust quick and easy.
Medium Saucepan: For cooking the cranberry-orange topping.

Step-by-Step Instructions

Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two sides to act as handles.
Make the Shortbread Crust: In a medium bowl, use an electric mixer to cream the softened butter and ½ cup of sugar until light and fluffy, about 2–3 minutes. Add the flour and salt, mixing on low speed until just combined and the dough looks crumbly.
Par-Bake the Crust: Firmly and evenly press two-thirds of the crust mixture into the bottom of the prepared pan. Reserve the remaining third. Bake for 20 minutes, until the edges are lightly golden.
- Pro Tip: Do not overmix the shortbread dough after adding the flour. Mixing until just combined prevents a tough crust and ensures a tender, melt-in-your-mouth texture.
Cook the Cranberry Topping: While the crust bakes, combine the cranberries, orange juice, orange zest, ½ cup sugar, and cornstarch in a medium saucepan. Cook over medium heat, stirring frequently, until the mixture thickens and many of the cranberries have burst. This takes about 8-10 minutes.
Assemble the Bars: Remove the pan from the oven. Carefully spread the hot cranberry mixture evenly over the par-baked crust. Crumble the reserved shortbread dough over the top of the cranberry layer.
Final Bake: Return the pan to the oven and bake for another 15-20 minutes, or until the topping is bubbly and the crumbled topping is lightly browned.
Cool Completely: Let the bars cool in the pan on a wire rack for at least 2 hours, or until completely firm. For best results, chill in the refrigerator for 30 minutes before slicing. Use the parchment handles to lift the block from the pan before cutting into squares.

Variations & Swaps

Add Nuts: For extra texture and flavor, add ½ cup of chopped pecans or walnuts to the reserved crumble topping.
White Chocolate Drizzle: Once cooled, drizzle the bars with melted white chocolate for a touch of creamy sweetness.
Spice it Up: Add ¼ teaspoon of ground cinnamon or cardamom to the cranberry mixture for a warm, spiced flavor.
Lemon-Cranberry: Swap the orange juice and zest for fresh lemon juice and zest for a tangier, brighter bar.

Make-Ahead, Storage & Reheating

Make-Ahead: The entire recipe can be made up to 2 days in advance. Store the cooled, unsliced bars tightly covered in the refrigerator.
Storage: Store sliced bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Freezing: These bars freeze exceptionally well. Place cooled, sliced bars in a single layer in a freezer-safe container or bag, with parchment paper between layers. Freeze for up to 3 months. Thaw at room temperature before serving.

Serving Suggestions And Pairings

Present these bars on a simple white platter to make their vibrant color pop. A light dusting of powdered sugar just before serving adds a touch of elegance, reminiscent of freshly fallen snow.

For a more complete dessert offering, serve a bar alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. The creaminess is a wonderful contrast to the tart fruit and buttery crust.

These bars are a perfect companion to a hot cup of black tea, a latte, or even a spiced cider during the holidays. They are a standout on a dessert table alongside other treats like chocolate truffles and gingerbread cookies.

Troubleshooting & Common Mistakes

Crust is Too Crumbly: If your crust doesn’t hold together when pressed into the pan, it may be slightly too dry. Add a teaspoon of cold water to the dough and mix briefly to bring it together.
Topping is Runny: This means the cornstarch wasn’t cooked long enough. Ensure the mixture comes to a full boil and thickens in the saucepan before spreading it on the crust. Cooling completely is also essential for it to set.
Bars Fall Apart When Slicing: The bars were not cooled completely. They must be firm and chilled before you attempt to slice them. A long, sharp knife, wiped clean between cuts, will give you the cleanest squares.
Crust is Too Hard: The dough was likely overmixed after the flour was added, or it was over-baked. Mix only until the flour is just incorporated, and bake until the edges are just lightly golden.

Cranberry Orange Bars: FAQs

Can I use dried cranberries for this recipe?

This recipe is best with fresh or frozen cranberries, as they break down to create a jam-like filling. Dried cranberries will not provide the same texture or tartness and would require rehydration.

Can I double this recipe?

Yes, you can easily double this recipe. Bake it in a 9×13-inch (23×33 cm) pan. You may need to add 5-10 minutes to the baking times.

How do I get clean, perfect slices?

The key to clean slices is patience! Let the bars cool completely to room temperature, then chill them in the refrigerator for at least 30 minutes. Use a large, sharp chef’s knife. Press straight down firmly to cut; don’t saw back and forth. Wiping the blade clean between cuts also helps.

Can I make these bars gluten-free?

Absolutely. Substitute the all-purpose flour with a high-quality measure-for-measure (1-to-1) gluten-free flour blend that contains xanthan gum. The texture will be very similar.

How do I know when the bars are done baking?

The bars are done when the cranberry filling is bubbly around the edges and the shortbread crumble on top looks dry and is a very light golden brown. The center should be set.

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