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Cranberry Curd Bars Recipe

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★★★★★

4.9 from 82 reviews

These Cranberry Curd Bars feature a buttery, tender crust topped with a vibrant and tangy homemade cranberry curd, offering a perfect balance of sweet and tart flavors. Ideal for holiday gatherings or a festive dessert, these bars combine fresh cranberries, orange zest, and juice to create a luscious filling that sets beautifully in the oven.

Ingredients

Scale

Crust

  • 1 cup all-purpose flour
  • 1/2 cup butter, softened
  • 1/4 cup confectioners’ sugar

Cranberry Curd Filling

  • 1 package (12 ounces) fresh cranberries
  • 1 cup sugar
  • 1/3 cup orange juice
  • 3 tablespoons grated orange zest
  • 1/2 cup butter, melted
  • 5 large egg yolks, room temperature

Topping

  • Confectioners’ sugar, optional for dusting

Instructions

  1. Make the dough: Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, allowing the ends to extend up the sides for easy removal later. In a mixing bowl, combine the softened butter, all-purpose flour, and confectioners’ sugar until the mixture forms a smooth dough.
  2. Bake the crust: Press the dough evenly into the bottom of the prepared pan. Bake in the preheated oven for 18 to 20 minutes, or until the crust turns golden brown. Remove from the oven and allow it to cool slightly.
  3. Prepare the cranberry curd filling: While the crust bakes, place fresh cranberries, sugar, and orange juice in a large saucepan over medium heat. Cook until the cranberries burst, about 8 to 10 minutes, stirring occasionally. Remove from heat and let the mixture cool slightly.
  4. Puree and strain the curd: Transfer the cranberry mixture to a blender and puree until smooth. Pass the puree through a fine mesh sieve to remove solids, pressing gently to extract as much liquid as possible. Discard the pulp.
  5. Combine curd ingredients: Stir the orange zest, melted butter, and egg yolks into the strained cranberry juice until the mixture is smooth and homogenous.
  6. Bake the curd topping: Pour the cranberry curd evenly over the baked crust. Return the pan to the oven and bake for 15 to 20 minutes, or until the curd is set and the top appears dull.
  7. Cool and chill: Remove the bars from the oven and let them cool to room temperature on a wire rack. Then place the pan in the refrigerator and chill for about one hour until fully set.
  8. Finish and serve: Before serving, optionally dust the tops of the bars with confectioners’ sugar for a festive touch. Lift the bars out of the pan using the parchment paper edges, cut into squares, and enjoy.

Notes

  • Ensure egg yolks are at room temperature to prevent curd from curdling when mixed.
  • The cranberry curd can be made a day ahead and refrigerated to enhance flavors.
  • Use fresh cranberries for the best tart flavor; frozen can be used but may affect texture slightly.
  • For easier slicing, chill the bars thoroughly before cutting.
  • Store leftovers in an airtight container refrigerated for up to 4 days.

Keywords: cranberry dessert, cranberry bars, holiday dessert, cranberry curd, citrus dessert, baked dessert, festive bars

Find it online: https://miarosetti.com/cranberry-curd-bars-recipe/