With the holidays coming up, I wanted to feature a few recipes that make great gifts. These crisp and creamy cranberry bars are total crowd pleasers, so they’re a good bet whether you’re taking them to share at the office, or brunch, or to leave on a neighbor’s doorstep. I’ve been making these for years and they’re always a hit!
With a hint of orange and the brightness of the cranberries, all wrapped up in a crunchy, cinnamon crust, we like eating these for both breakfast and dessert.
This recipe comes from the November 2008 issue of Cooking Light. The original recipe calls for an 11″ x 7″ pan but I find that they work better in an 8″ or 9″ round pan.
4.5 ounces all-purpose flour (about 1 cup)
1 cup quick-cooking oats
1/2 cup packed brown sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
6 tablespoons butter, melted
3 tablespoons orange juice
1 1/3 cups dried cranberries (about 6 ounces)
3/4 cup sour cream
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon grated orange rind
1 large egg white, lightly beaten
1. Preheat your oven to 325-degrees. Combine the crust’s dry ingredients in a bowl with a whisk. Add the butter and orange juice, and stir until the mixture is well combined and crumbly. Press into the bottom of a greased pan, reserving one cup for the topping.
2. Combine the ingredients for the filling by stirring well with a spoon. Spread evenly over the crust. Top with the reserved flour mixture.
3. Bake for 40 to 45 minutes or until golden brown. Enjoy warm or chilled (really, it’s great either way).