Josiah Moore, a second-semester Baking & Pastry Arts student at Community College of Allegheny County, made Spiced Orange Cranberry Bars inspired by lemon bars but with seasonal flavors. A buttery, spiced crust provides a warm base for a bright orange filling topped with tart cranberry compote, creating a balance of sweet and tangy notes in every bite. “I’m very proud of what I made,” Moore said, describing the dessert as a comforting twist perfect for the holidays.
Moore made her Spiced Orange Cranberry Bars as a part of our second annual TABLE Magazine Holiday Bake Off where five professionals and five student pastry chefs went head-to-head in a battle for the most decadent.
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Spiced Orange Cranberry Bars
Description
A dessert with a comforting twist perfect for the holidays.
Ingredients
For the crust:
- 3 ¾ cups flour
- 1 cup powdered sugar
- ¾ tsp salt
- 1 lb + 2 tbsp butter
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 ½ tbsp orange zest
For the orange filling:
- 2 cups sugar
- 1 cup orange juice
- 8 eggs each
- 4 tbsp orange zest
- ½ cup all-purpose flour
For the cranberry compote:
- 2 cups (approx. 8 oz) cranberries, frozen
- ⅓ cup sugar
- ½ cup water
Instructions
For the crust:
- Preheat oven to 350°F. Grease and line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a large bowl, whisk together flour, powdered sugar, salt, cinnamon, nutmeg, and orange zest.
- Cut in the butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
- Press the dough evenly into the prepared pan to form a crust.
- Bake for 20–25 minutes, or until lightly golden around the edges. Set aside to cool slightly.
For the orange filling:
- In a medium bowl, whisk together sugar, eggs, orange juice, and orange zest until smooth.
- Sift in the flour and whisk until fully incorporated.
- Pour the filling over the slightly cooled crust and spread evenly.
- Bake for 20–25 minutes, or until the center is just set and no longer jiggly.
- Allow to cool completely before topping with cranberry compote.
For the cranberry compote:
- In a small saucepan, combine cranberries, sugar, and water over medium heat.
- Cook, stirring occasionally, until the cranberries burst and the mixture thickens, about 10–12 minutes.
- Remove from heat and let cool completely.
To assemble:
- Spread the cooled cranberry compote evenly over the orange layer.
- Refrigerate for at least 1 hour before slicing.
- Dust with powdered sugar before serving, if desired.
Check out more recipes from our Annual Holiday Bake Off!
Recipe by Josiah Moore
Photography by Laura Petrilla
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