Mom’s Cranberry Squares
Growing up, one of the most-loved family desserts and snacks around our house was Mom’s Cranberry Squares. A great dessert or snack, they are simply delicious and so easy-to-make!
Mom’s Cranberry Squares*
*Note: For Cranblueberry Squares, follow the recipe exactly substituting 1 can of fresh or frozen blueberries for 1 can of whole berry cranberry sauce.
Mom's Cranberry Squares
Prep time
Cook time
Total time
Author: Maryann Ridini Spencer
Serves: 12
Ingredients
- 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
Instructions
- Preheat oven to 350 degrees F.
- Put all the dry ingredients in a large bowl with the margarine.
- Cut the dry ingredients and butter with a knife until they form small lumps (mixture will be crumbly).
- 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.
- Pack the mixture down so it forms a firm crust.
- Spread the cranberry sauce evenly over the crust.
- Put the second ½ of the dry mixture over the top of the cranberry sauce.
- Lightly sprinkle some additional cinnamon over the top.
- 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).
- Bake in the oven at 350 degrees F for approximately 35-45 minutes (top will be golden).
- 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.
- Place in refrigerator until ready to serve.
Notes
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 PREP – STEPS 3 through 9 IMAGES
- Cut the dry ingredients and margarine with a knife until they form small lumps (mixture will be crumbly). See image below.
- Line the bottom of a 9 x 13 inch non-stick pan evenly with half of the mixture. (sometimes I even spread a little margarine over the pan). Pack the mixture down so it forms a firm crust. See image below.
- Spread the cranberry sauce evenly over the crust.
- Put the second 1/2 of the dry mixture over the top of the cranberry sauce. Lightly sprinkle some additional cinnamon over the top.
- 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). See image below.
- Bake in the oven at 350 degrees F for approximately 35-45 minutes (top will be golden).
- 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.
- Place in refrigerator until ready to serve.
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!
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