Reviewed: Nov. 27, 2009

Excellent recipe with the modifications ... Instant gratification, by the time the kitchen was cleaned up the dessert was ready. Modifications to original recipe: used 9x13 pan, 3 cups cranberries and 1 cup unsweetened applesauce, 1 cup sugar. Broiled the top for 2 minutes until golden. Very good! - Thanks for the suggestions!

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duckgirl3941

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Reviewed: Jan. 3, 2009

So easy and delicious. I tried it to use up leftover cranberry relish, but just bought some cranberries to make again!

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alo365

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Reviewed: Dec. 14, 2008

I think this would be far better baked in a larger pan. In a 9" square pan it is really thick and the top crumb mixture never really baked properly, even with more than 10 minutes extra baking time.

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Jeri L.

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Jan. 30, 2008

This was good, but the proportions are way off. Next time I would double the cranberry mixture.

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sarah

Cooking Level: Intermediate

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Reviewed: Jan. 22, 2008

very good! i used canned cherries instead and upped the sugar a bit, and i replaced the orange zest with some almond extract. i also added some flaked coconut to the dry mix.

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B.Wilkinson

Cooking Level: Expert

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Reviewed: Dec. 14, 2007

I carefully followed the instructions for the crust, though I was leery of the amounts. Even though I increased the amount of butter called for to 1 cup, the crust was very dry and it tasted "floury". AND, what is the baking powder for? There are no ingredients to activate its leavening action, so it does nothing. I will probably make these again, but will use common sense in making the crust: less flour, more butter, a bit more salt and definitely no baking powder.

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Mary

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Reviewed: Dec. 13, 2007

These are really good. They did take longer than stated to cook. I had to add a little water to the cranberries and they took about 25 min to cook down on low. The bars browned closer to 25 min. I didn't have oranges but found out after I started the recipe (sorry). I'm sure that it would be as good with the orange zest.I used Snoqualamie Falls oatmeal I sprinkled some cinnamon into the crust. They are a little sweet but they are very good while still a little warm...and you could serve them with ice cream...I am having one now :) Thank you so much for the post! I used a 9x13 pan too....

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Homecookin

Cooking Level: Intermediate

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Reviewed: Dec. 12, 2007

Very tasty. I used a 14 oz can of whole cranberry sauce instead of cooking frozen/fresh cranberries. It made the recipe even easier!! Like other reviewers I fit all into a 9 x 13" pan. Thanks for the recipe...I was searching for awhile for this one.

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LDENSVEN

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Reviewed: Dec. 3, 2007

These were good. A lot more work than I anticipated (though it would be easier if I had a zester- I just used a vegetable peeler.) I thought they tasted very good, but I wouldn't make them again. They weren't as addictive as most desserts.

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M3B

Cooking Level: Intermediate

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Reviewed: Oct. 31, 2007

These are dangerously delicious. I make them in a 9 x 13 pan, increasing the amount of filling by adding unsweetened applesauce to the cranberry mixture. I use whole wheat flour.

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magdathegypsy

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Reviewed: Oct. 4, 2007

Really good but this makes enough dry ingredients for a 9x13 pan. You may want to increase the cranberries to 3 cups and add an extra 1/4c sugar.

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chefspecialty

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Feb. 4, 2007

Really good bars, couldn't keep our hands off. Next time a little less zest and I'll have it totally right!

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EuroCanuck

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Reviewed: Dec. 10, 2006

Just made these and had to eat them warm out of the oven...yum! I didnt have any fresh oranges for the rind so put a litte orange liquor in the cranberry mixture. Also cut down the dy ingredients by 1/3 (ie, used 1 c flour, 1 c oats etc) and it was the perfect amount. Will try using 1/2 apples 1/2 cranberries next time. Great way to use fresh cranberries up.

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Erin C

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Miami Beach, Florida, USA

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Reviewed: May 24, 2006

I doubled this for a 9x13" pan, with a few modifications to the filling only. Instead of doubling the cranberries, I added the directed 2 cups of cranberries, then I added 2 cups of peeled, chopped, apple and cooked till tender and reduced. Then I added 1/4 cup of apple juice with 1 Tbsp. cornstarch stirred in to thicken filling. The end result was an awesome filling without the bite that often accompanies cranberry recipes. Everybody at my picnic loved it!

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VJGUNKEL59

Cooking Level: Expert

Home Town: Shawnee, Kansas, USA

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Reviewed: Apr. 25, 2006

These are so fantastic, I could have eaten the whole pan myself. (I love cranberries) Served them at a Family Reunion, even the men there asked their wives to make sure they asked for the recipe. Thank you, so much

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KASEY-12

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

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Reviewed: Feb. 5, 2006

I've made thi recipe for my husband's lunches for the last three weeks. The first week was with the cranberries. Last week I used blueberries. This week it is raspberries with a few cranberries thrown in. He loves them! I think I have figured out the problem with the left over dry ingredients. Usually I increase the recipe for a 9x13 baking dish. This week, I made the recipe as shown for a 9x9 baking dish and still used a 9x13 baking dish. It was just the correct amount of dry ingredients with not a ton left over.

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Monica G.

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

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Reviewed: May 13, 2005

awesome!!! I had to add some water to the cranberry mixture to facilitate the dissolving of the sugar. Easy to make and a wonderful snack!

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JENMNM

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Reviewed: Dec. 1, 2003

Really yummy! I only had a 9 x 13 pan, so I increased all of the ingredients by 1.5 and baked about 25 minutes. I then broiled for just about 2 minutes to give it an extra crispness. I substituted lemon zest for orange zest, and added just a dash of lemon juice to the cranberry mixture. The only thing I'd do differently is add a tiny bit more brown sugar to the crust next time. A really great snack on its own, or downright divine warmed up, drizzled with caramel and served with a scoop of vanilla ice cream! Even the kids loved it.

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ALLARDJR

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Reviewed: Nov. 7, 2002

I increased the recipe by 1-1/2 to fit a 9x13 pan. These bars turned out really sweet. They were still good, but I would either reduce the amount of sugar cooked with the cranberries or the brown sugar in the crust. They were really good frozen!

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WEINREICH

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Reviewed: May 9, 2002

These are outrageous! I've made a second batch already! I used lemon peel instead of orange peel for the second batch and I like it even better! "Wait until cool to cut" You've got to be kidding! These are half eaten up right out of the oven!

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LYNN K.

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Cranberry Oat Bars

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