Cranberry-Orange Fruit Bars

These sweet-tart cranberry-orange bars are a great addition to a holiday cookie tray or cool weather grab-and-go treat.

EatingWell Test Kitchen

Used by permission. (c) Eating Well, Inc.

Cranberry-Orange Fruit Bars

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    1 cup chopped nuts, (walnuts, pecans, almonds or hazelnuts) or old-fashioned rolled oats, divided 1 teaspoon vanilla extract
    3/4 cup whole-wheat pastry flour, (see Note) 1/4 teaspoon almond extract
    3/4 cup all-purpose flour 5 cups cranberries, fresh or frozen, divided
    1/2 cup sugar 1/2 cup orange juice
    1/2 teaspoon salt 1/4 cup cornstarch
    4 tablespoons cold unsalted butter, cut into small pieces 1 cup orange segments
    1 large egg 1 1/2 teaspoons freshly grated orange zest
    2 tablespoons canola oil


    Prep: 40 min Total: More than 60 min
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    • 1

      To prepare crust: Combine 3/4 cup nuts (or oats), whole-wheat flour, all-purpose flour, sugar and salt in a food processor; pulse until the nuts are finely ground. Add butter; pulse until well incorporated.

    • 2

      Whisk egg, oil, 1 teaspoon vanilla and almond extract in a small bowl. With the motor running, add the mixture to the food processor. Process, then pulse, scraping down the sides, if necessary, until the mixture begins to clump, 30 to 45 seconds (it will look crumbly). Measure out 1/2 cup of the mixture and combine in a bowl with the remaining 1/4 cup chopped nuts (or oats). Set aside for the topping.

    • 3

      Preheat oven to 400°F. Generously coat a 9-by-13-inch baking dish with cooking spray.

    • 4

      To prepare fruit filling & assemble bars: Combine 3 cups cranberries, orange juice, orange segments, sugar and cornstarch in a large saucepan. Bring to a simmer over medium heat, stirring constantly, until the mixture is very thick, 4 to 5 minutes. (It may take up to 10 minutes to get a thick result if you start with frozen fruit.) Stir in the remaining 2 cups cranberries, orange zest and 1 teaspoon vanilla.

    • 5

      Transfer the dough to the prepared baking dish. Spread evenly and press firmly into the bottom to form a crust. Spread the fruit filling over the crust. Sprinkle the reserved topping over the filling.

    • 6

      Bake the bars for 15 minutes. Reduce oven temperature to 350° and bake until the crust and topping are lightly brown, 25 to 30 minutes more. Let cool completely before cutting into bars, at least 1 1/2 hours.


    Tips: Lower in protein than regular whole-wheat flour, whole-wheat pastry flour is milled from soft wheat and has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.

    To segment citrus, with a sharp knife remove the skin and white pith from the fruit. Working over a bowl, cut the segments from their surrounding membranes.

    nutritional information

    3 g
    9 g
    Saturated Fat:
    2 g
    30 g
    3 g
    70 mg
    Monounsaturated Fat:
    2 g
    2 carbohydrates (other), 2 fat
    19 g
    Carbohydrate Servings:
    104 mg
    Nutrition Bonus:
    Vitamin C (25% dv).
    Added Sugars:
    14 g
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