Cranberry Squares Recipe -
Cranberry Squares Recipe
  • READY IN 55 mins

Cranberry Squares

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 15 bars Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    55 mins


  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. Bake for 40 minutes in the preheated oven, until the top is golden brown. Cool before slicing into bars.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Nov 01, 2010

Very good but not simple to make. Not for me at least. I'm not good at making "crumbles" so it took me a lot longer than it should. I doubled that part of the recipe to make sure the bottom was well covered as well as the top. I'm pleased I made that decision, it was tasty and the appearance was well put together. As a matter of fact I doubled the entire recipe. I ended up using two cans of cranberry sauce; one jellied and one jellied with whole berries. I apologize for reviewing the recipe in spite of my alterations but I figured it was alright seeing how I used the same ingredients, just more of them, lol. I did, however, make an orange/pecan glaze when it was all said and done and it was a great compliment to the cake. (My orange glaze: confec sugar, orange zest & juice, & pecan pieces)

Most Helpful Critical Review
Jun 24, 2006

These were ok. I was expecting something more buttery, crisp and shortbread-like, but the crumb mixture on this was very soft and quick bread textured, I think because of the egg. I won't be making these again.

Oct 25, 2010

Absolutely addictive! My husband and I loved it! I made homemade cranraspberry sauce and had a ton left over so I made this...Now I'll be making cranberry sauces just so I can make this!!! I made everything as instructed for the bottom layer but added brown sugar and cinnamon for top crumbs. (I shared some with a few students and they loved it too!)

Nov 17, 2010

So delicious, and so easy to make! I used butter, and love the rich flavor of it, blended with the sweet/tart flavor of cranberries. I used whole cranberry sauce, and a little more of it, in order to evenly coat the crust. I'm wondering if making half again as much of the dough, and making the bottom crust a little thicker, might not be a good idea.

Dec 01, 2011

These turned out really good however I did make a few changes to "healthy" them up a bit. I used around 6 tablespoons of butter (about 1/2 the amount the recipe calls for) and after cutting that in, I used around 1/2 C of apple sauce and cut that in also. Doing it this way didn't require an egg as the applesauce added enough moisture. I pre-baked the bottom layer for 10 minutes before adding the cranberry sauce I made. I baked for 30 minutes after adding the sauce and top layer. In a nutshell...delicious!!! BTW, the filling can really be just about anything from jam to preserves to a thick fruity sauce.

Feb 13, 2014

I found this recipe a month ago, and it instantly has become a family favorite, not to mention an instant sensation when I bring it to gatherings. Do yourself a big favor and put some printed copies in your purse! I have to laugh at myself because although I bake using whole wheat flour most of the know...trying to keep the family healthy, I use butter instead of margarine for the squares, and let me tell you, my two son's coming running to the kitchen when they smell the butter! However, I did use 1 cup white flour and 1 cup whole wheat flour and it turns out great. I love this recipe because our family does not have a "sweet tooth" and it is just right. Ok, maybe it's the gardener in me, but I'm used to getting my fingers into the earth, and I found right off the bat that to make crumbs for this recipe, I was just going to dive in and work the butter and the dry ingredients with all ten fingers. Tada!! Also, a little hint to make the cranberry sauce spreadable. While still in the can, take a fork and squish it, scooping the softened sauce on the crust. When I'm grocery shopping now, I make it a point to stop by the canned cranberries to see if they are on sale! I'm sure this recipe will be a favorite for a long time. Thanks! Margie Bayer

Jan 20, 2011

I was looking for something to do with leftover homemade cranberry sauce, came across this recipe and was impresses with the outcome. The only change I made was to add some quick cook oats to the top layer to make it more like a cereal bar. That worked out very well, but I am sure that the recipe would be great untouched. I took them to work and they were gone within minutes!

Apr 03, 2007

This was a great recipe for the random can of cranberry sauce I had in my pantry. The dough was very sticky and difficult to work with, and you could probably use cake mix instead if it's on hand. Overall, they were a hit.


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  • Calories
  • 242 kcal
  • 12%
  • Carbohydrates
  • 37.2 g
  • 12%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 9.8 g
  • 15%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 207 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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