Cranberry Curd Bars – Tangy, Sweet & Buttery Dessert

These Cranberry Curd Bars are the perfect balance of tart and sweet, with a buttery shortbread crust and luscious cranberry curd topping. Ideal for holidays, parties, or a seasonal treat, these bars are easy to make and irresistibly flavorful. With a tangy bite from cranberries and a tender, buttery base, they’re sure to become a favorite dessert.

Why You’ll Love This Recipe

• Tangy cranberry curd pairs perfectly with buttery shortbread.
• Soft, melt-in-your-mouth crust with vibrant fruit topping.
• Easy to prepare and cut into perfect squares.
• Perfect for holidays, brunches, or dessert platters.
• Make ahead friendly; flavors improve after chilling.
• A festive, colorful dessert that pleases everyone.

Ingredients

Shortbread Crust

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened

Cranberry Curd

• 1 cup fresh or frozen cranberries
• 3/4 cup granulated sugar
• 2 large eggs
• 1/4 cup unsalted butter, softened
• 1 teaspoon vanilla extract

Step-by-Step Instructions

1. Preheat oven and prepare pan: Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
2. Make the shortbread crust: In a medium bowl, combine flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Press evenly into the prepared pan. Bake for 15 minutes, until lightly golden.
3. Prepare cranberry curd: In a blender or food processor, puree cranberries and sugar until smooth. Add eggs, butter, and vanilla; blend until combined.
4. Assemble and bake: Pour cranberry curd over the pre-baked shortbread crust. Bake for 20–25 minutes, or until the curd is set but slightly jiggly in the center.
5. Cool and slice: Allow bars to cool completely at room temperature, then chill in the fridge for at least 2 hours. Lift from pan using parchment overhang and cut into squares.

Tips & Variations

• Use fresh cranberries for a brighter flavor or frozen for convenience.
• Top with powdered sugar before serving for a festive touch.
• Add orange zest to the curd for extra citrus flavor.
• Store in an airtight container in the fridge to maintain freshness.
• Serve with whipped cream or a scoop of vanilla ice cream for indulgence.

Storage & Freezer Instructions

• Refrigerator: Store cranberry curd bars in an airtight container for up to 5 days.
• Freezer: Wrap individually or in a container; freeze for up to 2 months. Thaw in the fridge before serving.
• Bars maintain their texture best when chilled, making them perfect for make-ahead desserts.

Serving & Pairing Ideas

• Serve as a sweet and tangy treat at brunches or holiday parties.
• Pair with hot tea, coffee, or a glass of milk.
• Garnish with fresh cranberries or orange zest for a festive presentation.
• Great for dessert platters or gifting during the holidays.

Frequently Asked Questions

Can I use frozen cranberries?

Yes, frozen cranberries work well; thaw slightly before blending to make curd.

Can I make the crust gluten-free?

Substitute all-purpose flour with a gluten-free flour blend for a similar texture.

Do the bars need to be refrigerated?

Yes, refrigerating helps the curd set properly and maintains the bars’ texture.

Can I add other flavors to the curd?

Absolutely! A teaspoon of orange or lemon zest adds a bright citrus twist.

Ready to Make It?

These Cranberry Curd Bars combine tart cranberries with a buttery shortbread base for a dessert that’s festive, flavorful, and easy to make. Save this recipe and enjoy a seasonal treat perfect for holidays or anytime you crave a tangy-sweet dessert!

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