Cranberry bars

I love cranberry season, especially because I get to make all sorts of baking goods like these cranberry bars! Have you gotten to start your holiday baking yet?

I have never made bars like this…oh boy what was I waiting for!

These cranberry bars are sweet and tart all at the same time…not too sweet though. I think they are more tart than sweet, which is what I like.

I also really like the almond flavor these bars have. I think it complements the cranberries rather well.

I always get my cranberries from TJoes, as it is the only place I have seen them organic. They are a little bit more expensive than regular ones but not by much.

I think these bars can also be made with a variety of fruit filling. I am thinking peaches, and any type of  berries would work really good as well. Come peach and berry season I will be making them again for sure.

So how are you doing on your Christmas baking so far?

I think I am adding a couple more cookie recipes to the list…oh boy…I think I am going to be baking for a while.

Anyhow, I hope you enjoy these cranberry bars. They are really high up on my list so I hope you get to try them.


Here you can see the crust and topping being made. Make sure your crumbs resemble fine breadcrumbs. When pressing mixture with your hands it should stay together, just like in the left picture. Then press mixture onto your baking pan.

Here you can see the bars right after being baked. Cool them completely before cutting.


Cranberry bars

Yield: 16 bars

Total Time: 45 minutes


Crust and topping


  • 4 cups fresh organic cranberries, I get them at TJoe's
  • 1/4 cup honey


Preheat oven to 400 degrees F. Grease a 9 by 13-inch baking sheet with butter and set aside.

In a bowl combine crust ingredients except slivered almonds. I do this process by hand. Just make sure you end up with a crumbly mixture. Just like in the picture.

Reserve 1/4 cup of the crumb mixture and mix in the slivered almonds. Press the remaining crumb mixture into the bottom of the prepared baking pan and set aside.

In a heavy bottom sauce pan add cranberries and honey over medium to low heat. Cook for about 5-8 minutes until cranberries have soften.

Spread the cranberry filling over the crust. Sprinkle the reserved topping over the top. Bake at 400F for 15 minutes. Reduce heat to 350 degrees and continue baking until the filling bubbles and the topping is lightly browned, and extra 25-30 minutes.

Cool completely before cutting.

Recipe adapted from healthy seasonal recipes


Nutrition facts calculated based on the recipe giving 16 servings.

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  1. looks so delicious… back to back cranberry desserts, just like me. :-) i can’t eat those cranberries, too tart, so we don’t have a choice but to bake with them.

    Also, congratulations on the nomination for top 25, that is GREAT news! Very excited for you!

  2. Whoa! Congratulations! Look at those names you’re there with. That’s awesome! :D

    And this looks amazing! And I love the color. Cranberries make everything so pretty.

  3. Gorgeous! I love upside down cakes, but using cranberries never crossed my mind. Great idea! And congratulations on your nomination – that is so awesome!

  4. This looks amazing..and I bet it tastes even better. Can’t wait to try it!

  5. Can use raspberries instead of cranberries for this recipe?

    • I think the raspberries will become mushy and not hold very good. If anything I would say blueberries but even still I think you may encounter the same problem. You can try it but I don’t know if it will work though. Thanks for visiting my blog :-)

  6. Hi,
    Can I use whole wheat all purpose flour or does it have to be whole wheat pastry flour?

  7. I truly love your website.. Very nice colors & theme. Did you develop this website yourself?
    Please reply back as I’m wanting to create my own personal blog and would love to know where you got
    this from or what the theme is named. Appreciate it!

  8. In the directions you say pour batter over “Apples” Apple’s are not listed in ingredients??.

  9. Can I replace the eggs with Apple Sauce please as I do not eat eggs?

    • I am not sure!!! Eggs helps with the structure so I am no sure if the cake will hold with the apple sauce alone!

    • I tried it and it worked perfectly. I also substitute Coconut Sugar for normal sugar as that is what I had.  It turned out lovely.  It was a delicious recipe, thank you :)

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