Orange Cranberry Squares Recipes

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ORANGE CRANBERRY BARS



Orange Cranberry Bars image

"My sister, who's a great cook, passed this recipe on to me," notes Nell Wheeler from Warrenton, Virginia. "These buttery bars are studded with cranberries, pecans and coconut. They're pretty enough for Christmas, but I make them all year."

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 bars.

Number Of Ingredients 14

1/4 cup all-purpose flour
1-1/2 teaspoons sugar
2 tablespoons cold butter
2 tablespoons chopped pecans
TOPPING:
2 tablespoons beaten egg
1-1/2 teaspoons whole milk
3/4 teaspoon grated orange zest
1/4 teaspoon vanilla extract
1/3 cup sugar
1-1/2 teaspoons all-purpose flour
1/4 cup chopped fresh or frozen cranberries
2 tablespoons sweetened shredded coconut
2 tablespoons chopped pecans

Steps:

  • In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Press into an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 15 minutes., Meanwhile, in another bowl, combine the egg, milk, orange zest and vanilla. Combine sugar and flour; gradually add to egg mixture and mix well. Fold in the cranberries, coconut and pecans. Spread over crust. , Bake for 15-20 minutes or until golden brown. Cool on a wire rack.

Nutrition Facts :

CRANBERRY ORANGE BARS



Cranberry Orange Bars image

This is an old family favorite. Makes great snacks or can be served as dessert. Be sure to remove the seeds if present from the oranges.

Provided by grandma2969

Categories     Bar Cookie

Time 50m

Yield 2 1/2 dozen

Number Of Ingredients 13

3 cups fresh cranberries
2 large unpeeled oranges, cut into quarters
2 1/2 cups sugar
3 tablespoons cornstarch
1 teaspoon grated ginger
1/2 cup chopped nuts (optional)
3 1/4 cups all-purpose flour
3/4 cup sugar
1 tablespoon grated lemon peel
1 cup butter
3 large egg yolks
3/4 teaspoon vanilla extract
1 -2 tablespoon water

Steps:

  • Grind cranberries and oranges, including peel; set aside.
  • In a saucepan, combine sugar, cornstarch, ginger.add ground fruit -- bring to a boil.
  • Reduce heat, cook and stir for 15 minutes or until thick.
  • Remove from the heat; stir in nuts, if using.
  • Set aside to cool.
  • Meanwhile for crust:.
  • Combine flour, sugar and lemon peel in large bowl.
  • Cut in butter until coarse crumbs form.
  • Add egg yolks, vanilla and just enough water so dough holds it shape.
  • Pat two thirds of dough into 13x9 pan --
  • Cover with cranberry orange mixture.
  • Crumble remaining dough on top.
  • Bake at 425°F for 20-25 minutes or until topping is golden brown.
  • Cool and cut into bars.

ORANGE & CRANBERRY SQUARES



Orange & Cranberry Squares image

These squares are moist and not too sweet. The mix of dried cranberries and orange go wonderfully together. You can also use another dried fruit of your choice, such as dried cherries, apricots, raisins or dates. Another great light recipe from Rose Reisman.

Provided by Redsie

Categories     Bar Cookie

Time 35m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 13

1/3 cup packed brown sugar
1/3 cup granulated sugar
2 teaspoons finely grated orange rind
1/4 cup fresh orange juice
3 tablespoons vegetable oil
1 large egg
1 teaspoon vanilla
1 cup all-purpose flour
1/2 cup dried cranberries
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1 tablespoon granulated sugar
1/8 teaspoon ground cinnamon

Steps:

  • Preheat the oven to 350°F and spray an 8-inch square baking dish with vegetable spray.
  • Make squares: in a bowl and using a whisk or electric mixer, beat brown sugar, sugar, orange rind, orange juice, oil, egg and vanilla.
  • In another bowl, stir together flour, cranberries, baking powder and cinnamon. With a wooden spoon, stir the mixture into the orange mixture until mixed. Spread into a prepared dish.
  • Make topping: in a small bowl, stir together sugar and cinnamon. Sprinkle the mixture over the squares.
  • Bake in the centre of the oven for 15 to 20 minutes or until a tester inserted into the centre comes out dry.
  • Let the dish cool on a wire rack.

Nutrition Facts : Calories 128.7, Fat 3.9, SaturatedFat 0.6, Cholesterol 15.5, Sodium 23.2, Carbohydrate 21.9, Fiber 0.6, Sugar 13.2, Protein 1.7

ORANGE BARS



Orange Bars image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h50m

Yield 16 bars

Number Of Ingredients 9

2 sticks (1 cup) salted butter, cut into small cubes, plus more for buttering the pan
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon kosher salt
3/4 cup granulated sugar
1/4 cup all-purpose flour
4 large eggs
Zest and juice of 4 oranges (making about 1 cup of juice)
Powdered sugar, for sifting

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter.
  • Stir together the flour, granulated sugar and salt in a bowl. Add the butter to the bowl and use a pastry cutter to cut it all together until the mixture resembles fine crumbs. Press into the prepared pan and bake until golden around the edges, about 20 minutes.
  • For the filling: Stir together the granulated sugar and flour in a bowl. Crack in the eggs and whisk to combine. Add the orange zest and juice and mix until combined. Pour over the crust and bake until the filling is set, about 20 minutes.
  • Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over the top before cutting into 16 pieces.

ORANGE AND NUT SQUARES



Orange and Nut Squares image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h45m

Yield 12 bars or squares

Number Of Ingredients 4

1 package store bought sugar cookie dough
1 cup orange marmalade
1 1/2 cups assorted nuts, toasted and chopped (try hazelnuts, almonds, and walnuts)
1 cup semisweet chocolate chips or chopped chocolate

Steps:

  • Preheat the oven to 350 degrees F.
  • Spread the cookie dough out on a cookie sheet to 1/4-inch thickness (about 9 inches by 12 inches) using your fingertips. Bake for 25 minutes. Let cool.
  • Spread the marmalade over the cookie. Sprinkle with nuts.
  • In a double boiler over very lightly simmering water, melt the chocolate. Dip a spoon in the melted chocolate and drizzle on top of the cookie. Let cool. Cut the cookie into 12 bars or squares. Serve or store in an airtight container.

CRANBERRY SQUARES



Cranberry Squares image

These squares are very yummy. Try different fruits or jams to change the flavour. Note, you may replace up to half of the flour with whole wheat flour.

Provided by DRYW

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 55m

Yield 15

Number Of Ingredients 7

¾ cup white sugar
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup butter or margarine
1 egg, beaten
2 cups cranberry sauce

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a large bowl, stir together the sugar, flour, baking powder and salt. Cut in the butter or margarine until the lumps are no larger than peas. Stir in the egg just a little bit, but allow the mixture to stay somewhat crumbly.
  • Sprinkle half of the mixture in an even layer in the bottom of a 9x13 inch pan. Pack down into a solid crust. Spread the cranberry sauce over the crust. Crumble the remaining mixture over the cranberry sauce.
  • Bake for 40 minutes in the preheated oven, until the top is golden brown. Cool before slicing into bars.

Nutrition Facts : Calories 241.5 calories, Carbohydrate 37.2 g, Cholesterol 36.8 mg, Fat 9.8 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 6 g, Sodium 206.6 mg, Sugar 24.1 g

JELL-O® CRANBERRY SQUARES



JELL-O® Cranberry Squares image

Whip up a delicious holiday dessert with JELL-O® Cranberry Squares. In only 15 minutes, these cranberry squares will be ready to chill in the refrigerator.

Provided by My Food and Family

Categories     Festive 2018

Time 4h15m

Yield 12 servings

Number Of Ingredients 8

2 cans (8 oz. each) crushed pineapple in juice, undrained
2 pkg. (3 oz. each) JELL-O Raspberry Flavor Gelatin
3/4 cup cold water
1 can (14 oz.) whole berry cranberry sauce
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup powdered sugar
1-1/2 cups (about 1/2 of 8-oz. tub) thawed COOL WHIP Whipped Topping
1/2 cup chopped pecans, toasted

Steps:

  • Drain pineapple, reserving juice in 1-cup measuring cup. Add enough water to reserved juice to measure 1 cup; pour into small saucepan. Reserve drained fruit for later use.
  • Bring pineapple juice to boil. Add to gelatin mixes in medium bowl; stir 3 min. until completely dissolved. Stir in cold water. Add cranberry sauce and reserved pineapple; mix well.
  • Pour into 8-inch square dish sprayed with cooking spray. Refrigerate 1-1/2 to 2 hours or until gelatin is set but not firm.
  • Beat cream cheese and sugar in medium bowl with mixer until blended. Add COOL WHIP; mix well. Spread over gelatin; sprinkle with nuts.
  • Refrigerate 2 hours or until firm.

Nutrition Facts : Calories 270, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 0.8233 g, Sugar 0 g, Protein 3 g

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