Mom's Cranberry Squares
Prep time
Cook time
Total time
Serves: 12
  • 1 c. organic brown sugar
  • 1¼ c. organic rolled oats
  • 1½ c. organic all-purpose flour
  • ½ tsp. salt
  • 2 T. cinnamon
  • 1½ sticks butter
  • 2 cans organic whole berry cranberry sauce
  • 2 diluted egg yolks
  • coconut oil
  1. Preheat oven to 350 degrees F.
  2. Put all the dry ingredients in a large bowl with the margarine.
  3. Cut the dry ingredients and butter with a knife until they form small lumps (mixture will be crumbly).
  4. Coat the bottom of a 9 x 13 inch non-stick pan evenly a little coconut oil, then line with half of the dry ingredient mixture.
  5. Pack the mixture down so it forms a firm crust.
  6. Spread the cranberry sauce evenly over the crust.
  7. Put the second ½ of the dry mixture over the top of the cranberry sauce.
  8. Lightly sprinkle some additional cinnamon over the top.
  9. With a pastry brush, spread diluted egg yolks over the top of the dry mixture topping. (Note: dilute the egg yolk with a few sprinkles of water and beat with a fork).
  10. Bake in the oven at 350 degrees F for approximately 35-45 minutes (top will be golden).
  11. Cool cranberry squares in the pan on a baking rack until at room temperature. Cut mixture into 2″ squares and place on a plate or in a tin.
  12. Place in refrigerator until ready to serve.
For Cranblueberry Squares, follow the recipe exactly substituting 1 can of fresh or frozen blueberries for 1 can of whole berry cranberry sauce. Cranberry squares can be served cold or warm. Keep in refrigerator to keep fresh. This recipe goes great with vanilla ice cream or a dollop of whip cream!
Recipe by Maryann Ridini Spencer at