Delicious Fresh Cranberry Bars

Fresh Cranberry Bars Recipe

This cranberry bar recipe puts a delicious twist on traditional lemon bars and they are oh, so delicious! The recipe calls for using a food processor, which can be quick and easy, but you can mix these cookie bars together by hand the old-fashioned way if you prefer.

Shortbread Cookie Base:

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1/2 teaspoon salt
• 2/3 cup cold butter, cubed

Cranberry Filling:

• 4 large eggs
• 1 cup sugar
• 1/2 cup fresh lemon juice
• 1/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1 cup whole cranberries
• 1 cup shredded sweetened coconut

1. Position an oven rack in the center of the oven and preheat oven to 325F degrees. Grease a 9x13-inch baking pan with shortening or nonstick cooking spray.
2. In a food processor pulse flour, sugar, salt, and butter together until crumbly. Dump mixture into prepared baking pan and pat down evenly. Bake for 20 minutes.
3. Meanwhile, prepare filling. In food processor whirl together eggs, sugar, and lemon juice. Add flour and baking powder. Whirl just until smooth.
4. Scatter cranberries over warm pastry. Sprinkle with coconut. Pour lemon mixture over top. It will spread to fill the pan while baking.
5. Bake in center of oven until center is set (about 55 minutes). Cool and cut into squares. Store in airtight container for up to four days or freeze.

This Fresh Cranberry Cookie Bar Recipe makes one 9x13-inch pan.

Crumbly Cranberry Bar Recipe

Cookie Bars Base:

• 3/4 cup packed brown sugar
• 1/2 cup butter or margarine, softened
• 1 1/2 cups quick-cooking or old-fashioned oats
• 1 cup Gold Medal® all-purpose or whole wheat flour
• 1/4 teaspoon salt

Cranberry Filling:

• 1/2 cup granulated sugar
• 1/4 cup orange juice
• 1/4 cup water
• 2 cups fresh cranberries
• 1 tablespoon grated orange peel
• 1/2 teaspoon ground cinnamon

1. Make the cranberry filling in 1 1/2-quart saucepan over medium high heat by mixing granulated sugar, orange juice and water. Heat to boiling.
2. Stir in cranberries, orange peel and cinnamon and cook over medium heat about 10 minutes, stirring occasionally, until thickened; cool.
3. Place an oven rack in the center of the oven and heat oven to 400F degrees. Pull out your 9x13-inch baking pan.
4. While the filling is cooling, prepare the crumbly crust in a medium bowl by mixing together brown sugar and butter.
5. Stir in all remaining bar ingredients and mix until crumbly.
6. Press half of the crumbly mixture evenly into the ungreased pan.
7. Spread filling over the base.
8. Top with remaining half of crumbly mixture; pressing it down lightly.
9. Bake about 20 minutes or until light brown.
10. Remove from the oven and allow the pan of bars to cool on a wire cooling rack.
11. Cut into desired size and shape bars while still a bit warm.

This recipe makes one 9x13-inch pan of crumbly cranberry bars.