Tangy Cranberry Lemon Bars Mix In A Jar Recipes

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CRANBERRY LEMON BARS



Cranberry Lemon Bars image

Cranberries that are quick-cooked into jam add a striking magenta color and complex tartness to these two-toned lemon bars. A thin layer of the classic lemon filling coats the cranberry mix like icing, and lemon zest boiled with the berries echoes the citrus taste of the lemony top. (Its pectin also thickens the jam.) To achieve a sturdy crust that isn't tough, melted butter is stirred into a flour blend and simply patted into the pan. That vanilla cookie base, generously salted to balance the tangy sweetness on top, comes out crisp and holds up well even as the bars keep in the refrigerator for up to five days.

Provided by Genevieve Ko

Categories     cookies and bars, dessert

Time 1h

Yield 2 dozen bars

Number Of Ingredients 14

1 (12-ounce/340-gram) bag fresh or frozen cranberries
3/4 cup/150 grams granulated sugar
2 to 3 large lemons
Nonstick cooking spray
1 1/2 cups/190 grams all-purpose flour
1/3 cup/65 grams granulated sugar
1 teaspoon fine sea salt
1 teaspoon vanilla extract
3/4 cup/170 grams unsalted butter (1 1/2 sticks), melted and cooled
1 cup/200 grams granulated sugar
1/4 cup/30 grams all-purpose flour
1/8 teaspoon fine sea salt
3 large eggs, at room temperature
Confectioners' sugar (optional)

Steps:

  • Start preparing the cranberry layer: Combine the cranberries, sugar and 3 tablespoons water in a medium saucepan. Zest 2 of the lemons directly into the saucepan; reserve the lemons. Bring to a boil over medium-high heat, stirring occasionally. Continue boiling, stirring occasionally, until the berries burst and the mixture is jammy, 7 to 9 minutes. Remove from the heat and reserve.
  • Make the crust: Heat oven to 350 degrees. Line the bottom and sides of a 9-by-13-inch baking pan with one large sheet of heavy aluminum foil, making sure there are no gaps or holes, then generously coat with cooking spray.
  • Whisk the flour, sugar and salt in a medium bowl. Whisk the vanilla into the butter, then pour over the flour mixture. Stir until the dough comes together in a mass. Press into an even layer in the prepared pan. Bake until golden brown around the edges and dry and golden on top, 17 to 20 minutes.
  • While the crust bakes, begin preparing the lemon layer: Squeeze the juice from the 2 reserved zested lemons. You should have 1/2 cup. Squeeze the juice from another lemon, if needed.
  • Whisk the sugar, flour and salt in a medium bowl. Add the eggs and whisk gently just until incorporated. Add the lemon juice and stir gently with the whisk just until smooth.
  • Let the crust cool for 5 minutes, then spread the cranberry mixture evenly over the crust. Carefully and slowly pour the lemon mixture on top to create two distinct layers.
  • Return the pan to the oven and bake until the filling is set, 18 to 22 minutes. Cool completely in the pan on a wire rack, then refrigerate until cold and firm, at least 2 hours. Using the foil, slide the bars out of the pan and onto a cutting board. Cut into 24 squares, wiping your knife between cuts for clean slices. If desired, sift confectioners' sugar over the tops just before serving.

TART AND TANGY CRANBERRY BARS



Tart and Tangy Cranberry Bars image

These tart and tangy Cranberry Bars are one of my favorite treats. I've been craving cranberries lately and this gluten free dessert more than hits the spot when it comes to mouth puckering goodness. http://www.elanaspantry.com/tart-and-tangy-cranberry-bars/

Provided by Elanas Pantry

Categories     Tarts

Time 23m

Yield 1 batch, 4-6 serving(s)

Number Of Ingredients 7

1 cup raw pecans
5 dates, pitted
1 tablespoon grapeseed oil
1/4 teaspoon celtic sea salt
6 cups fresh cranberries, picked over (discard bad ones)
1 cup agave nectar
1 tablespoon orange zest

Steps:

  • Place pecans and dates in a food processor and pulse until coarsely ground.
  • Pulse in oil and salt until mixture begins to form a ball.
  • Press crust into an 8x8 inch greased baking dish.
  • Bake at 350° for 8-12 minutes until lightly browned.
  • To make cranberry topping, place 4 cups cranberries, agave and orange zest in a pot on the stove.
  • Bring mixture to a boil, then cover and reduce to a simmer 10-15 minutes, until cranberries start to dissolve.
  • Add remaining 2 cups cranberries and cook covered for 5 more minutes.
  • Remove mixture from heat and allow to cool for 10 minutes.
  • Pour mixture over pecan crust.
  • Allow bars to set for 60-90 minutes.
  • Serve.

Nutrition Facts : Calories 313.8, Fat 23.2, SaturatedFat 2, Sodium 148.6, Carbohydrate 29.1, Fiber 10.4, Sugar 12.8, Protein 3.3

CRANBERRY LEMON BARS



Cranberry Lemon Bars image

Provided by Erin Jeanne McDowell

Categories     dessert

Time 3h55m

Yield Makes 12 large or 24 small bars

Number Of Ingredients 14

12 ounces fresh or frozen cranberries, thawed if frozen
1/3 cup fresh lemon juice
1 1/4 cup granulated sugar
Nonstick cooking spray
2 sticks (1 cup) unsalted butter, at room temperature
2/3 cup confectioners' sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup almond flour
1/2 teaspoon fine sea salt
4 large eggs
2 large egg yolks
1/4 teaspoon fine sea salt
10 tablespoons unsalted butter, melted

Steps:

  • For the cranberry-lemon juice: Cook the cranberries, lemon juice and sugar in a medium saucepan over medium to medium-low heat, stirring occasionally, until the cranberries soften and begin to burst, 10 to 12 minutes. Use an immersion blender to puree the mixture until smooth inside the saucepan. Cool while you make the crust.
  • For the crust: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with nonstick cooking spray and line with parchment paper, leaving at least 2 inches of excess on either side to help you unmold the bars later.
  • Cream the butter, confectioners' sugar and vanilla in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, 4 to 5 minutes. Add the all-purpose flour, almond flour and salt and mix on low speed until the mixture comes together. Scrape the bowl well, then mix on low speed again.
  • Crumble the crust into the prepared baking dish and carefully press into an even layer with your hands or the bottom of a measuring cup.
  • Bake until lightly golden brown at the edges, 15 to 17 minutes. Cool completely.
  • For the filling: Whisk the cooled cranberry-lemon juice mixture with the eggs, egg yolks and sea salt in a large bowl until well combined. Add the melted butter and whisk well to combine. Pour the filling into the cooled crust. Gently transfer to the oven and bake until the center of the custard sets, 24 to 28 minutes. Cool to room temperature, then chill for at least 2 hours before slicing and serving.

LEMON-CRANBERRY BARS



Lemon-Cranberry Bars image

These lemon-cranberry energy bars are great for a big hike or mountain bike ride!

Provided by littlsis216

Time 1h10m

Yield 12

Number Of Ingredients 14

2 cups dried cranberries
1 (14 ounce) can sweetened condensed milk
1 medium lemon, zested and juiced
1 ⅓ cups brown sugar
1 cup unsalted butter, softened
1 ½ teaspoons vanilla extract
½ cup all-purpose flour
½ cup vanilla-flavored whey protein powder
2 tablespoons ground flaxseed meal
1 tablespoon wheat germ
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups rolled oats
1 cup chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
  • Combine cranberries, condensed milk, lemon zest, and lemon juice in a saucepan over medium heat. Cook and stir until bubbling, 3 to 5 minutes. Remove from the heat and allow to cool slightly.
  • Meanwhile, beat brown sugar, butter, and vanilla together in a bowl. Combine flour, protein powder, flaxseed meal, wheat germ, baking soda, and salt in another bowl. Add flour mixture to butter mixture; mix until combined. Mix in oats and walnuts. Press into the prepared pan. Spread cranberry mixture on top to within 1/2 inch of the edges.
  • Bake in the preheated oven until golden brown, 25 to 30 minutes. Allow to cool completely, about 30 minutes. Slice into 12 bars.

Nutrition Facts : Calories 520.6 calories, Carbohydrate 64.3 g, Cholesterol 51.8 mg, Fat 26.3 g, Fiber 3.6 g, Protein 12 g, SaturatedFat 12.3 g, Sodium 199 mg, Sugar 46.9 g

VERY LEMON EXTRA TANGY LEMON BARS



Very Lemon Extra Tangy Lemon Bars image

I have created this recipe, using a variety of other recipes for a base and then changing many things to meet my intense lemon craving! These go together very quickly and they are very tangy, on the too-tangy side of wonderful almost. If you lovelovelove tangy lemon and want a nice crisp crust with a higher ratio of lemon to crust, please try this recipe and tell me what you think!

Provided by iglowforyou

Categories     Dessert

Time 50m

Yield 1 9x13 pan, 20 serving(s)

Number Of Ingredients 11

1/2 cup butter or 1/2 cup margarine
1/3 cup brown sugar or 1/3 cup Splenda brown sugar blend
1/4 cup sliced almonds
2 cups flour (no more!)
1/4 teaspoon salt
1 1/2-1 3/4 cups sugar
1/2 cup flour
1/2 teaspoon salt
6 eggs (large)
1 cup lemon juice
icing sugar, for dusting

Steps:

  • Preheat oven to 350°F.
  • Using a food processor, pulse cold margerine or butter, brown sugar, almonds, flour, and salt until it is blended together and has a sandy appearance.
  • Pat crust into a 9x13 pan (i give it a spray to keep everything from sticking and prefer to use a glass pan). It may seem very dry, but that is ok.
  • Bake crust for 20 minutes or until edges are just starting to turn golden.
  • Beat your eggs with a fork or whisk, then stir in lemon juice. In another bowl, mix flour, sugar, and salt. I use 1.5 cups sugar and they are very zingy. If you have any doubts, or know that you prefer slightly less zing, try 1.75 cups of sugar!
  • Remove crust from oven and reduce heat to 320°F This step is important!
  • mix wet ingredients into dry ingredients. Pour mixture on hot crust, and return to oven for 22 minutes, or until filling has set. It might still look a little wobbly in the center, but it will firm up a bit while it cools.
  • Cool, dust with icing sugar (You will need it if you used the lesser amount of sugar!).
  • Pucker up! :D.

TANGY CRANBERRY SAUCE



Tangy Cranberry Sauce image

This zesty sauce is a favorite of all our family and friends. It's simple to make, and good with the turkey or on leftover turkey or chicken sandwiches. Adjust the amount of horseradish to taste.

Provided by Lorraine Friberg

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Cranberry Sauce Recipes

Time 30m

Yield 30

Number Of Ingredients 4

4 cups fresh cranberries
2 cups water
1 ½ cups white sugar
1 tablespoon prepared horseradish

Steps:

  • Place cranberries and water in a medium saucepan. Over high heat, cook until the cranberries burst.
  • Lower heat to simmer. Stir in sugar. Continue cooking 15 minutes.
  • Allow mixture to cool. Stir in horseradish. Chill in the refrigerator until serving.

Nutrition Facts : Calories 44.8 calories, Carbohydrate 11.6 g, Fiber 0.6 g, Protein 0.1 g, Sodium 1.8 mg, Sugar 10.5 g

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