Holiday foods and ingredients line the shelves. You walk in the store and the front display has the assorted usual baking supplies. Marshmallow fluff, brown sugar, candied fruit, chocolate chips, and nuts are there waiting for you to buy. End displays further temp you as you go through the store. You arrive at the produce department to see an array of seasonal items. Fresh cranberries are one of them. However, Thanksgiving is over and you wonder what to do with them besides making sauce. The answer is simple; make cranberry walnut crumble bars.
Fresh cranberries are quite interesting. They float and bounce. Floating is how they are harvested. The fields are flooded and the berries rise to the surface. Bouncing helps growers sort through to find the good ones to sell. Cranberries are very sour and bitter in their natural form. It is why most of the dishes made with them are sweetened. The cranberries in these bars are sweetened and softened by cooking them with corn syrup, water, and orange juice.
How are the cranberry walnut crumble bars? They have a wonderful sweet/tart flavor combo thanks to the cranberries. The crust is a nutty, buttery platform for the filling. One of the best parts is that it is covered with a walnut crumble topping. The bars are on the soft and gooey side so be careful when picking up one. It may try to fall apart on you. Best thing to do is to eat it quick before it has a chance. At least that is what I did.
I have you covered with fresh cranberries. The Sunday Supper bloggers have you covered with much more. Our “We Got You Covered” event has recipes for covered dishes, foods that are covered, and covering a need you may have. Special thanks our host DB, aka Foodie Stuntman, of Crazy Foodie Stunts for keeping us covered with the behind the scenes details for this event. Scroll down to see the fantastic recipes we have for you.
Have you cooked or baked with fresh cranberries? Now is the time. Grab several packs at the store and take advantage of them while they are available. Make these bars or cranberry salad and enjoy the season.
- 1½ cups fresh cranberries
- ⅔ cup light corn syrup
- ¼ cup water
- ¼ cup orange juice
- 1 teaspoon vanilla
- ½ cup granulated sugar
- ¼ cup firmly packed light brown sugar
- 1 cup all-purpose flour
- 1 cup quick-cooking oats
- ½ teaspoon cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, diced
- 1 cup chopped walnuts
- Place the cranberries, corn syrup, water and orange juice in a medium saucepan. Stir to combine. Bring to a boil. Reduce heat to medium-low and simmer for 20 minutes, stirring occasionally.
- Remove pan from heat and stir in vanilla.
- Preheat the oven to 350 degrees F. Lightly grease an 8-inch square baking pan. You can also line the pan with parchment for easier removal after baking.
- In a food processor fitted with a knife blade, add the sugar, brown sugar, flour, oats, cinnamon, baking soda, and salt.
- Pulse one or two times to combine. Add the diced butter. Pulse until it resembles coarse crumbs.
- Transfer the crumb mixture into a large bowl. Stir in the walnuts.
- Set aside 1½ cups of the crumb mixture in a bowl to be used for the topping.
- Pour the remaining crumb mixture into the baking pan, spread evenly, and firmly press down.
- Bake the crust for 15 minutes. Pour the filling over the baked crust and spread evenly. Sprinkle reserved crumb mixture on top.
- Return the pan to the oven and bake for 20 minutes or until set.
- Cool completely on a wire rack. Slice into bars or squares.
Want to see how Sunday Supper has you covered? Check out these wonderful recipes:
Covered Appetizers and Entreés
- Slow Cooker Cheesy Party Mix from Hot Momma’s Kitchen Chaos
- Personal Steak Pot Pies from The Foodie Army Wife
- Slowcooker Bean and Ham Soup from Jane’s Adventures in Dinner
- Butternut Squash & Cheddar Potatoes Au Gratin from Cupcakes & Kale Chips
- Salmon en Croute from Curious Cuisiniere
- Excellent Beef Stew from Noshing With The Nolands
- Salisbury Steak with Mushroom Gravy from Food Lust People Love
- Mexican Coffee Bun from The Urban Mrs
- Pigs in a Blanket (Cabbage Rolls) from Cindy’s Recipes and Writings
- Banana Coffee Cake with Chocolate Chip Streusel from Killer Bunnies, Inc
- Bacon Cinnamon Rolls with Maple Frosting from Bobbi’s Kozy Kitchen
- Streusel Topped Apple Pie from A Kitchen Hoor’s Adventures
- Dark Chocolate Cake Batter Truffles from Take A Bite Out of Boca
- Chocolate Satin Pie from That Skinny Chick Can Bake
- Banana Butterscotch Muffin-Cake from What Smells So Good?
- Chocolate Banoffee Pie from Happy Baking Days
- 1 Easy Chocolate Macaron Recipe, 3 Japanese Wine Fillings from NinjaBaking.com
- Chocolate Covered “Party Popcorn” from Ruffles & Truffles
- Caramel Apple Bundt Cake from Pies and Plots
Not Sure What To Do? We Got You Covered
- Cilantro Turkey Salad with Farro and Mango from Shockingly Delicious covering turkey leftovers
- Back to Basics: How to Truss a Chicken for Roasting from Crazy Foodie Stunts covering a cooking technique
- Peppermint Whip Cream from Peanut Butter and Peppers covering a vegan and dairy-free dessert topping
- Gluten Free Lego Sugar Cookies from Hezzi-D’s Books and Cooks covering a gluten-free dessert
- Cranberry Walnut Crumble Bars from Magnolia Days covering an idea for fresh cranberries
- Raspberry Swirl Cheesecake Bars from Alida’s Kitchen covering a quick and easy cheesecake fix
- Prosciutto Rosemary Pork Roast from Family Foodie covering a holiday meal on a budget
- Homemade Yellow Cake Mix from Treats & Trinkets covering a cake mix without the chemicals from store-bought ones
- Waffled Cranberry Cream Cheese Turkey Sandwiches from Neighborfood covering turkey leftovers
- Apple Cider Doughnuts from The Texan New Yorker covering a dish made at home so you don’t need to wait in long lines for it
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