Cranberry Curd Bars recipe – learn like a pro

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Cranberry Curd Bars recipe – learn like a pro: You need not look any further than cranberry curd bars if you are looking to take your dessert game to the next level by presenting a delectable and one-of-a-kind treat.



Cranberry Curd Bars recipe – learn like a pro

These bars provide a delightful contrast between the tart cranberry curd and the buttery crust, resulting in a flavour experience that is both invigorating and indulgent. To make your own batch of cranberry curd bars that are sure to impress both your taste buds and your guests, follow along with this step-by-step guide and follow the instructions from start to finish.




For the Crust:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, cold and cubed

For the Cranberry Curd:

  • 12 ounces fresh or frozen cranberries
  • 1 cup granulated sugar
  • 1/2 cup water
  • 4 large eggs
  • 4 large egg yolks
  • 1/2 cup unsalted butter, cubed
  • Zest of 1 orange (optional)

For the Topping:

  • Powdered sugar, for dusting (optional)

Also See:


Strawberry Brownies Recipe – learn like a pro




  • Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a baking dish measuring 9 inches by 13 inches with baking paper, making sure to leave an overhang on the sides for easy removal.
  • The all-purpose flour, powdered sugar, and salt should be mixed together in a food processor. After adding the cold butter cubes, pulse the mixture until it resembles coarse crumbs and begins to clump together using the food processor.


  • Applying pressure with the back of a spoon or your fingers, press the crust mixture into the bottom of the baking dish that has been prepared thoroughly. Please make sure that the crust is packed down tightly.
  • The crust should be baked in an oven that has been preheated for twenty to twenty-five minutes, or until it is lightly golden brown around the edges.


  • When you are ready to make the cranberry curd, remove the cake from the oven and allow it to cool down slightly.
  • Cranberries, granulated sugar, and water should be mixed together in a saucepan of roughly medium size.


  • The mixture should be cooked over medium heat, stirring occasionally, for approximately ten to fifteen minutes, or until the cranberries burst and the mixture becomes thick.
  • The cranberry mixture should be removed from the heat once it has reached the desired consistency.


  • The mixture should then be strained through a fine-mesh sieve into a heat-resistant bowl while the solids are pressed down to extract as much liquid as possible. Let the solids go to waste.
  • Eggs and egg yolks should be mixed together in a separate bowl using a whisk until they are completely smooth.


  • In order to prevent the egg mixture from curdling, gradually incorporate the hot cranberry liquid into the egg mixture while whisking continuously.
  • Return the mixture to the saucepan and continue to cook it over low heat while stirring it frequently until it has thickened and the mixture coats the back of a spoon, which should take approximately five to seven minutes. Make sure that it does not come to a boil.


  • Take the saucepan off the heat and whisk in the unsalted butter cubes until they are completely melted and evenly distributed throughout the mixture. In order to add an additional punch of flavour, stir in the orange zest, if you are using it.
  • After the crust has been baked, proceed to pour the cranberry curd over it and spread it out evenly using a spatula.


  • Put the baking dish back into the oven and continue baking for another 15–20 minutes, or until the curd has reached the desired consistency and the edges have developed a light golden brown colour.



Tips for Success

  • Comparing Fresh Cranberries to Frozen Cranberries: This recipe is suitable for either fresh or frozen cranberries; therefore, you should use whichever is more convenient or readily available to you.
  • In order to achieve a curd that is silky smooth and free of lumps and seeds, it is necessary to strain the cranberry mixture after it has been cooked.


  • An Orange Zest Variation: The addition of orange zest to the cranberry curd enhances the flavour profile by adding a subtle citrus note that complements the tartness of the cranberries.
  • For storage, any cranberry curd bars that are left over can be kept in the refrigerator for up to three to four days if they are stored in an airtight container. Before serving, bring them to room temperature to ensure that they have the best possible texture and flavour.


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