Cranberry Bars

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Preparation info

  • 32

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • cups coarsely ground cranberries
  • cups sugar
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 2 teaspoons grated lemon rind
  • 1 cup butter
  • 1 large egg
  • cups sifted all-purpose flour
  • cups rolled oats
  • 3 tablespoons lemon juice
  • ¼ cup water
  • Confectioners’ Sugar Icing


  1. Preheat oven to moderate (375°F.). Grease and flour two nine-inch-square baking pans.

  2. Combine berries and one-quarter cup sugar. Reserve.

  3. Combine salt, vanilla, baking soda, lemon rind and butter. Blend in remaining sugar. Beat until fluffy. Beat in the egg.

  4. Combine flour, oats, lemon juice and water. Add to butter mixture. Stir in the berries.

  5. Spread batter in the prepared pans. Bake for forty minutes, or until brown. Cool in pans before cutting. Spread with icing while warm.

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