Christmas Cranberry Bars

Christmas Cranberry Bars feature a tangy homemade cranberry jam layered over a buttery almond-flavored shortbread crust and topped with a crunchy almond streusel for festive texture and flavor.

You’ll love this recipe because it balances tart cranberries with the sweetness and richness of almond-infused dough and crumb topping. The cranberry jam is cooked until bubbly and chunky, then cooled to thicken, making it perfect for spreading over the crispy crust before baking.

Ingredients

Cranberry Jam Filling:

• 2 cups cranberries plus ¼ cup extra for sprinkling
• 2 tablespoons orange juice
• ½ cup granulated sugar
• 1½ tablespoons cornstarch

Shortbread Crust:

• ½ cup butter, softened to room temperature
• ¼ cup icing sugar
• ½ teaspoon almond extract
• 1 cup all-purpose flour
• ¼ cup almond flour

Almond Streusel Topping:

• 1 cup almond flour
• ¼ cup all-purpose flour
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup granulated sugar
• 1 egg
• ½ teaspoon almond extract
• ¼ cup sliced almonds for topping

Instructions

1. For cranberry jam: Cook cranberries, orange juice, sugar, and cornstarch over medium heat, stirring until bubbling and cranberries crack (about 10 minutes). Cool jam 1+ hour to thicken. Reserve ¼ cup fresh cranberries.

2. Preheat oven to 350°F. Grease and line an 8×8” pan with parchment paper, extending over edges.

3. For crust: Mix butter, icing sugar, and almond extract until smooth. Incorporate flours until dough forms.

4. Press dough firmly into pan bottom and bake 15-17 minutes until lightly golden. Let cool 10 minutes.

5. For streusel: Combine almond and all-purpose flour, baking powder, salt, sugar, egg, and almond extract until damp and crumbly.

6. Spread cooled cranberry jam evenly over crust, leaving ½” border. Scatter reserved cranberries on top.

7. Crumble streusel evenly over jam and sprinkle sliced almonds; press lightly.

8. Bake 20 minutes, then tent with foil and bake additional 12-15 minutes until golden and firm.

9. Cool in pan 2-3 hours, then refrigerate at least 1 hour before cutting. Lift out with parchment and cut into 16 squares.

Tips for Success

• Use fresh or frozen cranberries for jam.

• Press crust and streusel evenly for uniform baking.

• Tent with foil to prevent topping from over-browning.

• Chill bars well before slicing for clean edges.

• Use high-quality almond extract for best flavor.

Delicious Variations

• Substitute lemon zest in jam for orange for citrus variation.

• Add chopped nuts to streusel for extra crunch.

• Swap almond flour for ground pecans or walnuts.

• Drizzle melted white chocolate on cooled bars for decadence.

Frequently Asked Questions

How should bars be stored?

Store covered in refrigerator for up to 1 week.

Can bars be frozen?

Freeze tightly wrapped for up to 3 months.

Can I make jam with less sugar?

Yes, reduce sugar but jam may be less set.

Are these bars gluten-free?

Not unless gluten-free flours are used.

Can almond extract be omitted?

Yes, but almond flavor enhances the recipe.

Christmas Cranberry Bars

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• Author: Emma Hart
• Total Time: About 5 hours 15 minutes
• Yield: 16 squares 1x

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Description

Tangy homemade cranberry jam layered over a buttery almond-flavored shortbread crust and topped with a crunchy almond streusel. Tart cranberries balance sweet almond-infused crust and crumb topping, with jam cooked until bubbly and thickened for perfect spreading.

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Ingredients

Scale 1x2x3x

Cranberry Jam Filling:
2 cups cranberries plus ¼ cup extra for sprinkling

2 tablespoons orange juice

½ cup granulated sugar

1½ tablespoons cornstarch

Shortbread Crust:
½ cup butter, softened

¼ cup icing sugar

½ teaspoon almond extract

1 cup all-purpose flour

¼ cup almond flour

Almond Streusel Topping:
1 cup almond flour

¼ cup all-purpose flour

¼ teaspoon baking powder

¼ teaspoon salt

½ cup granulated sugar

1 egg

½ teaspoon almond extract

¼ cup sliced almonds (for topping)

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Instructions

Cook cranberries, orange juice, sugar, and cornstarch over medium heat until bubbling and cranberries begin to crack, about 10 minutes. Cool jam 1+ hour until thick. Reserve ¼ cup fresh cranberries.
Preheat oven to 350°F. Grease and line an 8×8-inch pan with parchment.
Mix softened butter, icing sugar, almond extract, and flours to form dough. Press firmly into pan bottom. Bake 15–17 minutes until golden. Cool 10 minutes.
Combine streusel ingredients until damp and crumbly.
Spread cooled cranberry jam over crust, leaving ½ inch border. Scatter reserved cranberries on top.
Crumble streusel evenly over jam, sprinkle with sliced almonds; press lightly.
Bake 20 minutes, tent with foil, then bake 12–15 minutes more until golden and firm.
Cool 2–3 hours in pan, refrigerate 1 hour before cutting into 16 squares.

See also  Poppyseed Buns

Notes

Use fresh or frozen cranberries.

Press crust and streusel evenly.

Tent with foil to prevent over-browning.

Chill bars before slicing for clean edges.

Use quality almond extract for flavor.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Dessert, Bars
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1/16 bar
• Calories: 200
• Sugar: 15
• Sodium: 60
• Fat: 10
• Saturated Fat: 2.5
• Carbohydrates: 25
• Fiber: 2
• Protein: 3

Keywords: christmas cranberry bars, almond shortbread bars, cranberry streusel bars, festive holiday bars, tangy cranberry dessert