Quick Recipe Version (TL;DR)
Quick Ingredients
- 12 oz (340 g) cranberries
- 2/3 cup (135 g) granulated sugar
- 1 tbsp finely grated orange zest + 1/2 cup (120 ml) orange juice
- 2 tsp cornstarch mixed with 2 tsp orange juice
- 1 1/2 cups (195 g) all-purpose flour
- 1/2 cup (60 g) powdered sugar
- 3/4 cup (170 g) unsalted butter, melted
- 3/4 cup (95 g) all-purpose flour (for streusel)
- 1/3 cup (70 g) light brown sugar
- 4 tbsp (56 g) cold unsalted butter
- 1/2 cup (45 g) sliced almonds
- Powdered sugar, for dusting; pinch of salt; 1 tsp vanilla; pinch cinnamon (optional)
Do This
- 1) Heat oven to 350°F (175°C). Line an 8-inch square pan with parchment, overhanging on two sides.
- 2) Cook cranberries, sugar, orange zest/juice, and salt until berries pop; mash. Stir in cornstarch slurry and simmer until thick, 1–2 minutes. Cool slightly.
- 3) Shortbread: whisk 195 g flour, powdered sugar, and salt. Stir in melted butter and vanilla until crumbly. Press into pan; bake 12 minutes.
- 4) Streusel: mix 95 g flour, brown sugar, salt, cinnamon, and orange zest. Cut in cold butter to coarse crumbs; fold in almonds.
- 5) Spread cranberry jam over warm crust. Scatter streusel evenly on top.
- 6) Bake 30–35 minutes until golden and jam bubbles. Cool 1 hour, chill 20 minutes, dust with powdered sugar, slice.
Why You’ll Love This Recipe
- Buttery shortbread base that stays crisp under a juicy, tangy filling.
- Real cranberries and fresh orange zest for bold, bright flavor.
- Golden almond streusel adds crunch and toasty nuttiness.
- Freezer-friendly bars that slice cleanly and look bakery-beautiful with a snowy sugar dusting.
Grocery List
- Produce: 12 oz cranberries; 2 large oranges
- Dairy: 1 cup + 2 tbsp unsalted butter (226 g total)
- Pantry: All-purpose flour, granulated sugar, light brown sugar, powdered sugar, cornstarch, sliced almonds, vanilla extract, fine sea salt, ground cinnamon (optional)
Full Ingredients
Cranberry–Orange Jam
- 12 oz (340 g) fresh or frozen cranberries (no need to thaw)
- 2/3 cup (135 g) granulated sugar
- 1 tbsp finely grated orange zest (from 1 large orange)
- 1/2 cup (120 ml) freshly squeezed orange juice
- 2 tsp cornstarch mixed with 2 tsp orange juice
- Pinch fine sea salt
Buttery Shortbread Base
- 1 1/2 cups (195 g) all-purpose flour
- 1/2 cup (60 g) powdered sugar
- 1/2 tsp fine sea salt
- 3/4 cup (170 g) unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
Almond Streusel Topping
- 3/4 cup (95 g) all-purpose flour
- 1/3 cup (70 g) light brown sugar, packed
- 1/4 tsp ground cinnamon (optional)
- 1/4 tsp fine sea salt
- 1 tsp finely grated orange zest
- 4 tbsp (56 g) cold unsalted butter, diced
- 1/2 cup (45 g) sliced almonds
Finishing
- 2–3 tbsp powdered sugar, for dusting
Step-by-Step Instructions
Step 1: Prep the pan and oven
Preheat the oven to 350°F (175°C). Line an 8-inch (20-cm) square metal baking pan with parchment paper so it overhangs on two sides for easy lifting. Lightly mist the exposed sides with nonstick spray.
Step 2: Cook the cranberry–orange jam
In a medium saucepan, combine the cranberries, granulated sugar, orange zest, orange juice, and a pinch of salt. Set over medium heat and cook, stirring occasionally, until the cranberries pop and the mixture is juicy, 5–7 minutes. Mash lightly with a spoon. Stir in the cornstarch slurry and simmer, stirring, until the jam is glossy and thick enough that a spatula dragged across the bottom leaves a brief trail, 1–2 minutes more. Remove from heat to cool slightly while you make the crust.
Step 3: Mix and par-bake the shortbread base
In a medium bowl, whisk the flour, powdered sugar, and salt. Pour in the melted butter and vanilla and stir until evenly moistened and crumbly. Tip the mixture into the prepared pan and press very firmly into an even, compact layer (use the bottom of a measuring cup). Bake for 12 minutes until set and just turning pale golden at the edges.
Step 4: Make the almond streusel
While the crust bakes, in a bowl combine the flour, brown sugar, cinnamon (if using), salt, and orange zest. Add the cold butter and cut it in with a pastry cutter or rub with fingertips until you get coarse, clumpy crumbs with some pea-size bits. Fold in the sliced almonds. Refrigerate the bowl until needed to keep the streusel cold.
Step 5: Assemble the bars
Give the cranberry jam a stir; if it has thickened too much, loosen with 1–2 teaspoons of water. Spread the warm jam over the hot shortbread in an even layer, right to the edges. Sprinkle the cold almond streusel evenly over the jam, letting some larger clumps remain for texture.
Step 6: Bake to golden perfection
Return the pan to the oven and bake until the topping is golden brown and the jam bubbles at the edges, 30–35 minutes. Rotate the pan once for even color. The center should look set, not wet.
Step 7: Cool, dust, and slice
Place the pan on a rack and cool completely, about 1 hour. For the cleanest edges, chill 20 minutes more. Lift the slab out by the parchment, dust generously with powdered sugar, and cut into 16 squares, wiping the knife between cuts.
Pro Tips
- Press the shortbread very firmly so it bakes into a crisp, sturdy base that won’t crumble under the jam.
- Cold streusel equals better texture. Keep it chilled so the butter stays in bits that bake up crisp and craggy.
- Use a metal pan for best browning. If using glass, reduce oven temperature by 25°F (about 15°C) and watch the timing.
- Jam doneness test: scrape a spatula through the pot—if the trail briefly holds, it’s thick enough for clean slices.
- Dust with powdered sugar only after the bars are fully cool so it doesn’t dissolve.
Variations
- Cardamom twist: add 1/4 tsp ground cardamom to the streusel and a pinch to the jam for a warm, aromatic note.
- Nut-free: omit almonds and add 1/4 cup (25 g) old-fashioned oats to the streusel for crunch.
- Gluten-free: use a 1:1 gluten-free baking flour blend in both crust and streusel; bake times may be a few minutes longer.
Storage & Make-Ahead
Store bars airtight at room temperature for up to 2 days or refrigerate up to 5 days. They freeze well for up to 2 months; wrap tightly and thaw in the fridge. To revive crispness, warm on a sheet pan at 300°F (150°C) for 5–8 minutes. The cranberry–orange jam can be made up to 1 week ahead and refrigerated; bring to room temperature before assembling. Streusel can be mixed and refrigerated for 2 days or frozen for 1 month.
Nutrition (per serving)
Approximate per bar (1/16 of pan): 260 calories; 14 g fat; 33 g carbohydrates; 2 g fiber; 18 g sugars; 3 g protein; 110 mg sodium.
