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Cranberry Orange Bar Recipe — Tart, Chewy Holiday Dessert

Three cranberry bars stacked on a cooling rack, showing their dried cranberries, almonds, and orange zest.
Photos by Tom Pitera | Styling by Erika Pitera

These cranberry orange bars melt in your mouth. They have a moist, cake-like crumb brightened by fresh orange and studded with chewy dried cranberries and crunchy slivered almonds. They’re quick to prepare and make a lovely dessert or coffee-time treat.

Serve them with espresso or a dark-roast coffee — a splash of orange liqueur in the coffee is an optional, festive touch.

This classic cranberry-and-orange pairing is reliably delicious and surprisingly simple. The bars strike a pleasing balance between tart, sweet, and buttery. They travel well to holiday gatherings and are easy to store if any remain.

Key Ingredients

A few ingredients make this recipe sing. Quantities are listed in the recipe card below.

A labeled, overhead view of the ingredients for cranberry orange bars including baking ingredients, orange zest, dried cranberries, orange juice, and almonds.

DRIED CRANBERRIES: Low-sugar dried cranberries work well here; they keep the bars balanced without being overly sweet.

ORANGE JUICE AND ZEST: Fresh orange juice adds brightness, while fresh zest provides concentrated citrus aroma—don’t skip it.

SLIVERED ALMONDS: Almonds lend a clean, nutty crunch that contrasts nicely with the soft cake-like texture. If using walnuts, chop them finely and note they can add more oil and a bolder flavor.

⭐⭐⭐⭐⭐
“These bars are so easy to make and they have such a nice flavor. Will make again.” – Suzanne

A Quick Look at Preparation

How to Make Cranberry Orange Bars

Overview of the steps; full instructions are in the recipe card below.

PRE-HEAT AND PREP: Preheat the oven to 350°F and generously butter an 8-inch square pan.

WHISK THE WET INGREDIENTS: Whisk eggs, orange juice, and melted butter in a small bowl.

SIFT AND MIX THE DRY INGREDIENTS: Sift flour, baking powder, salt, and sugar into a large bowl. Stir in dried cranberries, orange zest, and chopped slivered almonds.

Preparing cranberry bars with orange, getting ready to combine wet and dry ingredients.

MAKE THE BATTER: Add the wet ingredients to the dry and mix just until combined—avoid overmixing.

BAKE: Pour the batter into the prepared pan and bake about 25–30 minutes until a toothpick comes out clean.

COOL AND SERVE: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before cutting into squares.

Tips for Baking with Dried Cranberries

Dried fruits can dry out after opening. To plump them before baking:

Dried cranberries in a bowl, soaking in hot water to plump them up for baking into cranberry bars.
  1. Place the measured cranberries in a small bowl.
  2. Cover with boiling water and let sit 10 minutes.
  3. Drain and pat dry on paper towels to remove excess moisture before adding to the batter.
An overhead view of a round cooling rack with cranberry orange bars on a piece of parchment paper, surrounded by the baking pan and other ingredients.

Frequently Asked Questions About Cranberry Orange Bars

Do I have to sift the dry ingredients?

Sifting isn’t strictly required, but it aerates the flour and breaks up clumps for a lighter crumb. If you don’t have a sifter, whisk the dry ingredients thoroughly to incorporate air.

How do I keep the dried cranberries from sinking to the bottom?

Toss the dried cranberries lightly with about a tablespoon of flour from the recipe before folding them into the batter. This helps them stay suspended.

How do I store cranberry orange bars?

Store covered at room temperature for up to 2 days, or refrigerate in a sealed container for up to 1 week. Separate layers with waxed paper to prevent sticking.

Can I freeze cranberry orange bars?

Cool completely, wrap individual squares in plastic wrap, place in a freezer bag, and freeze up to 3 months. Thaw overnight in the refrigerator.

More Ways to Bake with Dried Cranberries

Use dried cranberries in cookies, biscotti, muffins, or scones for added tartness and chew. They pair well with nuts, orange, cinnamon, and warm spices.

A close up of three cranberry orange bars stacked on a gray cookie sheet surface with more bars in the background.
Three cranberry bars stacked on a cooling rack, showing their dried cranberries, almonds, and orange zest.
4.55 from 22 votes

Cranberry Orange Bars

By Lynne Webb
Easy cranberry orange bars with a moist, cake-like texture—tart, sweet, and perfect with coffee.
Prep: 20
Cook: 30
Total: 50
Servings: 16 servings
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Ingredients

  • 2 large eggs, lightly beaten
  • 1/2 cup orange juice
  • 1/4 cup butter, melted and cooled
  • 1 cup sifted all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/2 cup dried cranberries
  • 2 teaspoons freshly grated orange zest
  • 3/4 cup slivered almonds, chopped

Instructions 

  • Preheat the oven to 350°F. Generously butter an 8-inch square baking pan and set aside.
  • Whisk the eggs, orange juice, and melted butter together in a small bowl and set aside.
  • Sift the flour, baking powder, salt, and sugar into a large mixing bowl and combine.
  • Stir in the dried cranberries, orange zest, and chopped slivered almonds.
  • Add the egg-and-butter mixture and combine just until incorporated. Do not overmix.
  • Pour the batter into the prepared pan and bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool in the pan for 10 minutes, then turn onto a cooling rack to cool completely before cutting into 2-inch squares.

Notes

Store up to 2 days covered at room temperature, or refrigerate in a sealed container for up to 1 week.

Nutrition

Calories: 157, Total Fat: 6g, Cholesterol: 31mg, Sodium: 129mg, Carbohydrates: 25g, Fiber: 1g, Sugar: 17g, Protein: 3g

Nutrition information is an approximation.