Fresh Cranberry Bars Recipe – learn with expert

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Fresh Cranberry Bars Recipe – learn with expert: It’s not just Thanksgiving that you may enjoy cranberries! They add a blast of freshness to any dish thanks to their brilliant colour and acidic flavour, which they bring to the table. Today, we are going to take these little gems and transform them into something that is absolutely delightful: fresh cranberry bars.

Fresh Cranberry Bars Recipe – learn with expert

Hope you enjoy! These bars are a crowd-pleaser for people of all ages since they maintain the ideal equilibrium between sweet and sour flavours, making them suitable for every event. Now that we have the recipe, let’s move on to the next step and make some magic in the kitchen!


  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2/3 cup sugar
  • 1/2 tsp salt
  • 1 Tbsp vanilla bean paste, or vanilla extract
  • 2 cups cake flour, or you can use regular flour
  • 1 1/2 cups fresh cranberries, rinsed and patted dry

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  • Prepare the oven to 350 degrees Fahrenheit. Combine the sugar and butter in a creaming motion. The salt and vanilla should be beaten in.
  • Mix in the flour until it is completely incorporated. A baking pan that is either 8×8 or 9×9 inches in size should be lined with parchment paper or foil that has overhanging edges.
  • This will make it easily accessible to remove the bars from the pan for cutting purposes. For an additional option, you may just spray the pan with non-stick spray in a light coating.
  • Put two thirds of the dough into the bottom of the pan by patting it down with your fingers. Although the dough will be soft and sticky, you should make every effort to cover the whole surface of the bottom.
  • However, you do not need to press down on the dough; you should only lightly pat it down. When you have finished spreading the cranberries across the dough, use your fingers once more to crumble the remaining dough on top of the cranberries.
  • You should make an effort to get the dough into very little crumbles, but you shouldn’t bother about covering all of the cranberries because they will be visible.
  • Place in the oven and bake for around 45 to 50 minutes, or until the sides are just beginning to turn golden. Place on a rack to cool.


  • Calories: 260 kcal
  • Carbohydrates: 28 g
  • Protein: 3 g
  • Fat: 16 g
  • Saturated Fat: 10 g
  • Polyunsaturated Fat: 1 g
  • Monounsaturated Fat: 4 g
  • Trans Fat: 1 g
  • Cholesterol: 41 mg
  • Sodium: 100 mg
  • Potassium: 36 mg
  • Fiber: 1 g
  • Sugar: 12 g
  • Vitamin A: 481 IU
  • Vitamin C: 2 mg
  • Calcium: 9 mg
  • Iron: 1 mg

Expert Tips

If you intend to keep them in the refrigerator, you should first cut the entire tray into squares. This is because the crust becomes somewhat more difficult to cut through when it is cooled into the refrigerator.

Be sure to use cold butter when making the crust for the shortbread, as this will result in a beautiful and flaky crust.

Cranberry bars should be cooked for the entire fifty minutes because it takes that much time for the crust to get fully cooked. In the event that the top begins to turn an excessive amount of colour, place a piece of aluminium over the top and continue cooking.


Q1. Can I cut the recipe in half?

In the event that you do not require a whole 9×13 pan of cranberry bars, you are able to reduce the recipe by twenty percent. In order to prepare and cook this recipe, cut it in half, please use an 8 × 8 pan. Despite the fact that the recipe is relatively straightforward and forgiving, it will not make a difference!

Q2. Can I bake with fresh cranberries?

There are a lot of individuals who believe that in order to bake with cranberries, you need to soak them or heat them up beforehand. What’s good is that you don’t! In the event that you are preparing these bars, cranberry cookies, or cranberry muffins, you can simply incorporate them into the mixture, and they will cook down in a very delightful manner.

Q3. Can I substitute dried cranberries to make cranberry bars?

The answer is no; I would not suggest using this alternative. They will not come out with a juicy and delectable filling like you would with fresh or frozen cranberries because the flavour and texture are quite different from what you would obtain from those substances.

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