Buzz
The mashed potatoes and candied yams may have disappeared, but the cranberry sauce lingers. While it may seem like a Thanksgiving-only side, cranberry sauce is actually a sweet fruit compote, jelly, or jam that can be enjoyed year-round. If you find yourself with a bit of cranberry sauce left over, this is the perfect way to use it up by making cranberry jam bars. (And you'll quickly wish you had even more leftover sauce.)
Here's how you can make your own cranberry jam bars.
These jam bars are made with a simple mixing method, and the recipe is adaptable to either a chunky or smooth sauce. I used one and a half cups of homemade cranberry sauce, which gave the bars a nicely thick jam layer. However, this measurement is flexible. If you have just half a cup of cranberry sauce, you can create a thinner layer. Two cups will give a more substantial jam center, but I wouldn’t go beyond that, as too much could cause the sauce to spill over the crust.
1. Combine the wet ingredients
In a medium bowl, melt the butter and mix in the brown sugar, egg, almond extract, and salt. The egg should be at room temperature to blend smoothly with the butter; a cold egg may cause the fats to separate. You can substitute the almond extract for vanilla if you prefer.
2. Incorporate the dry ingredients
In a small bowl, mix together the flour, oats, and baking powder. Once combined, add them to the wet ingredients all at once, stirring until just mixed. The dough will be thick like cookie dough, as that’s basically what it is.
3. Press the dough into the baking dish
Take half of the dough and place it into a greased baking dish. I used a 9x7 inch Pyrex dish and lined it with parchment paper to prevent sticking. If your dish is well-buttered, you won’t need the parchment paper. Press the dough evenly across the bottom, and don’t stress about smoothing it—any finger dimples won’t be noticeable later.
4. Add the cranberry sauce and the topping
Spoon the cranberry sauce over the dough and evenly spread it out. Add chopped pecans into the leftover dough in the bowl and mix to combine. If you prefer a nut-free version, replace the pecans with an equal amount of rolled oats. Crumble the topping into small pieces and scatter them over the sauce. No need to press, as the topping will settle as it bakes in the oven.
Bake the bars at 350°F for 40 minutes, or until the topping turns golden brown, the edges begin to bubble, and the center feels firm when gently pressed.
After the bars have cooled, lightly dust them with powdered sugar and slice them into bars. They’ll offer the perfect mix of a breakfast bar and a jam cookie, making them ideal for both breakfast and dessert. I haven’t yet experimented with using canned jelly cranberry sauce, but it could be a fun option if you’ve got some in the fridge. The trick is to let the bars cool all the way before cutting them, so the jelly can re-set after being warmed.
Cranberry Jam Bars Recipe
Ingredients:
1 stick melted butter
¾ cup brown sugar
1 egg (at room temperature)
½ teaspoon almond extract
¼ teaspoon salt
2 cups flour
½ cup rolled oats (old-fashioned)
½ teaspoon baking powder
⅓ cup chopped pecans (for the crumble)
1 ½ cups cranberry sauce
Powdered sugar for sprinkling
1. Preheat your oven to 350°F. Generously butter a baking dish, and line it with parchment paper if you like.
2. In a medium bowl, combine the butter, sugar, egg, extract, and salt. In another bowl, mix the flour, oats, and baking powder. Add the dry ingredients into the butter mixture all at once and stir until just incorporated.
3. Take half of the dough and press it evenly into the bottom of the baking dish. Spread the cranberry sauce over the dough layer, ensuring it’s spread out evenly.
4. Fold the chopped pecans into the remaining dough in the mixing bowl. Stir to combine. Break the dough into smaller pieces and distribute them over the cranberry sauce layer. Ensure it’s well covered, though some jam may show through. Bake at 350°F for about 40 minutes, or until the edges are lightly golden and the jam is bubbling. The center should feel firm when gently pressed. Allow to cool completely before slicing.
