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Photo by Greg Dupree, Prop Styling by Julia Bayless, Food Styling by Emily HallThese colorful cranberry bars are sure to be the most vibrant addition to any holiday cookie platter. By using a refrigerated package of sugar cookie dough, the base crust is made quickly, leaving you more time to prepare the cranberry-orange filling. The cranberry curd provides a bright and tangy flavor, while the sweet, zesty undertones of orange offer the perfect counterbalance to the tartness. The sugar-cookie crust, baked longer than a typical cookie, develops a rich, caramelized flavor that complements the creamy filling beautifully.
It's crucial to cook the curd mixture until it begins to bubble on the surface and no longer has a starchy taste (be careful when tasting!). This indicates the cornstarch has been activated and is ready to thicken and stabilize the mixture.
Ingredients
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Baking spray with flour
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1 16 1/2-ounce package refrigerated sugar cookie dough (like Pillsbury)
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16 oz. fresh or frozen cranberries
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2 tsp. orange zest and 2/3 cup fresh orange juice (from 2 or 3 oranges)
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1/4 tsp. kosher salt
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1 1/2 cups (297 g) granulated sugar, divided
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1 tablespoon cornstarch
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4 large eggs
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1/2 cup (1 stick) unsalted butter, cubed and softened
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1/2 tsp. pure vanilla extract
Instructions
Start by preheating the oven and preparing the baking pan:
Preheat the oven to 350°F. Lightly spray a 13x9-inch baking pan with baking spray. Line the pan with parchment paper, ensuring there is a 2-inch overhang on the longer sides.
Bake the cookie dough crust:
Break the cookie dough into small pieces and evenly press it into the prepared baking pan. Bake for about 30 minutes, or until the crust turns golden brown. Allow it to cool while you prepare the filling.
Cook the cranberries:
In a medium saucepan, combine cranberries, orange zest, orange juice, salt, and 1 cup of sugar. Cook over medium heat, stirring frequently, until most of the cranberries have burst, which should take about 12 to 15 minutes.
Blend the cranberry mixture:
Transfer the cranberry mixture into a blender, saving the saucepan. Blend until smooth. (Be cautious when blending hot liquids.)
Begin preparing the cranberry curd:
In the reserved saucepan, whisk together cornstarch and the remaining 1/2 cup sugar. Add the eggs and whisk until combined. Pour the cranberry mixture through a fine-mesh strainer into the saucepan and whisk it into the egg mixture.
Complete the cranberry curd:
Cook over medium-low heat, stirring constantly, until bubbles begin to break the surface, about 10 to 15 minutes. Remove from heat and whisk in the butter and vanilla.
Spread the cranberry curd over the crust, and bake:
Pour the cranberry mixture over the crust. Bake at 350°F until the top appears matte and the filling is set, but still wobbles slightly as a whole, which will take about 20 minutes. Allow it to cool in the pan on a wire rack for 30 minutes. Afterward, refrigerate, uncovered, until it is fully chilled, at least 4 hours and up to 12 hours. (Once chilled, loosely cover with aluminum foil.) If necessary, pat dry with a towel before slicing into bars.
Make Ahead and Storage
Store any leftover bars in an airtight container in the fridge for up to two days. Keep in mind that the crust stays crispest when uncut; once sliced into bars, the crust will soften more quickly. The bars will remain delicious, though they will be softer. Freezing these bars is not recommended.
