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Cranberry-Orange Bars

These seasonal bars are perfect during the holidays. They’re not just a beautiful cookie, but have great flavor and will be a hit every time you make them. Plus, being a bar cookie makes them easier to make a lot all at once. Enjoy!

And if you are staying in our Cascade Luxury Suite at the Lodge you just may get these in your cookie jar during the holiday season!

This recipe, and 499 others, can be found in our cookbook “Rocky Mountain Lodge & Cabins MORE Favorite Recipes“, and can be ordered at our Gift Shop.

Prep Time: 30 Minutes
Cook Time: 40 Minutes
Total Time: 1 Hour and 10 Minutes
Servings: About 30 bars

Ingredients:

  • FILLING:
  • 3 cups fresh or frozen cranberries
  • 2 large unpeeled oranges, cut into quarters and seeded
  • 2 1/2 cups sugar
  • 3 Tbsp cornstarch
  • 1 tsp. ground ginger
  • 1/2 cup chopped nuts, optional
  • CRUST:
  • 3 1/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 Tbsp grated lemon peel
  • 1 cup (2 sticks), butter, cubed
  • 3 large egg yolks
  • 3/4 tsp. vanilla extract
  • 1-2 Tbsp water

Instructions:

  1. FILLING:

  2. In a food processor, pulse the cranberries and oranges (including peel) until they are ground. Set aside. In a large saucepan, combine sugar, cornstarch and ginger. Add the ground fruit; bring to a boil. Reduce the heat, cook and stir for 15 minutes or until thickened. Remove from the heat; stir in the chopped nuts, if desired. Set aside to cool.

  3. CRUST:

  4. Preheat oven to 425°F. In a large bowl combine the flour, sugar and lemon peel. 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 the dough into a greased 13x9-inch baking pan. Cover with the cranberry-orange mixture. Crumble the remaining dough on top. Bake for 20-25 minutes, or until the topping is golden brown. Cool on a wire rack; cut into bars.

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