I said in an earlier post that I am not a huge fan of cranberry. But these delicious creamy cranberry bars. Wow. I just couldn’t get enough of them!
These bars take a little bit to put together if you are using fresh cranberry. But oh they are worth it! This became my favorite cranberry dessert to date. The creamy cranberry curd is tart but still balanced with sweetness. On top of a perfect walnut shortbread crust completes the bars and creates an amazing dessert. These bars are sure to be a hit. Cranberry lover or not. They will be gobbled up in no time and become an instant favorite!
Creamy Cranberry Bars
- 1 cup walnut pieces
- 1 cup all-purpose flour
- 1/2 cup confectioner’s sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter melted
For the raspberry curd:
- 12 ounces about 3 cups fresh or frozen cranberries*
- 1/2 cup water
- 1 cup granulated sugar
- 4 large eggs
- 4 large egg yolks
- 2 tablespoons lemon juice from ½ of a lemon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened and cut into tablespoon pieces
- Powdered sugar for dusting
- Preheat oven to 350 degrees. Prepare a 9x13 by lining it with a sheet of aluminum foil and spray lightly with cooking spray. Set aside.
- Using a food processor, coarsely grind the walnuts. Add the flour until combined. Add confectioner's sugar, cinnamon, and salt. Add melted butter and mix until butter is evenly distributed. Press the crust in the bottom of your 9x13 and bake for 20-25 minutes until edges are lightly brown.
- While the crust is baking, start to prepare the cranberry curd by placing cranberries in water in a medium sized pot. Turn to medium high heat and stirring occasionally gently boil the cranberries for about 5 minutes until theu burst and become mushy.
- Using a medium sized mixing bowl, pour the cranberries through a mesh strainer and using a spatula press the cranberries through the stainer. This will remove the skins for you and give you a cranberry puree. All to cool.
- Add the sugar, eggs, egg yolks, and lemon juice to the cranberry puree. Stir until it is combined. In a medium saucepan, add cranberry puree mixture and turn to medium. Stir and cook until the curd starts to thicken, coats the back of a spoon or registers at 150 degrees. It takes approx 10-12 minutes. Once it is thick enough, remove from heat and add sliced butter mixing until melted.
- Rinse out your mesh strainer and pour the curd into a medium sized mixing bowl through the strainer. Pour the cranberry over the walnut crust. Bake for another 10-15 minutes until the curd has set but still jiggly in the center.
- Allow the bars to cool completely and refrigerate. Before serving dust with a little powdered sugar if desired.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
I just saw these! They look so good!
I love these bars, they’re so pretty! The cranberry curd sounds wonderful paired on the walnut shortbread crust. I still have a lot of cranberries in my fridge so can’t wait to try these, thanks for sharing Alyssa 🙂
These look fabulous! Trying them! Nettie