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Cranberry Bars

Transform cranberry sauce leftovers into a honey sweet, slightly tart, and buttery dessert bar.
Prep Time15 mins
Cook Time40 mins
Course: Dessert
Cuisine: American
Author: Sarah Ricci


  • 9 x 13 pan


Orange Honey Cranberry Sauce

  • 2/3 cup Honey Local
  • 3/4 cup Water
  • 1 bag Cranberries 12oz Decas Farms Organic
  • 1 whole Clementine freshly squeezed
  • 1 whole Clementine zest
  • 1/2 tsp Cinnamon ground
  • 1 pinch Salt

Cranberry Bars

  • 2/3 cup Sugar
  • 2 cup Flour All-Purpose
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 3/4 cup Butter cold unsalted, cut into 1/2 inch cubes
  • 1 Egg beaten
  • 2 cups Cranberry Sauce (full recipe above)


Cranberry Sauce

  • In a medium saucepan, over medium high heat combine honey and water. Stirring frequently until honey dissolves into water.
  • Add cranberries, clementine juice, clementine zest, cinnamon, and salt and bring to a boil. Once boiling, reduce heat and simmer 10 minutes uncovered, stirring occasionally. Cranberries will burst and sauce will begin to thicken. Remove from heat.
  • Once cooled completely, store refrigerated in an air tight container. Flavor is best when made at least 1 day in advance.

Cranberry Bars

  • Preheat oven to 350 degrees F.
  • In a large bowl combine sugar, flour, baking powder, and salt.
  • Cut in cold butter using a pastry blender until butter is pea shaped.
  • In a small bowl whisk egg and stir it into the dough mixture until crumbly. Do not over mix.
  • Evenly press about two-thirds of the bar mixture onto the bottom of a buttered 9x13 pan.
  • Spread cranberry sauce evenly on top. Spread remaining dough mixture on top.
  • Bake 35-40 minutes until top is golden brown.
  • Let cool completely before cutting into bars.


Store bars in refrigerator after cooling. Bars will hold well in fridge for up to one week. They also freeze well up to 6 months.