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In these easy Cranberry Cinnamon Jam Bars the cinnamon streusel doubles as both the top and bottom crusts with a gooey, spiced cranberry filling in between.

It’s here! It’s officially Christmas Cookie Season and I am kicking off my annual 12 Days of Christmas Cookies with these incredible Cranberry Cinnamon Jam Bars!

12 Days of Christmas Cookies!

There are few homemade desserts easier than jam bars and these Cranberry Cinnamon Jam Bars are not only easy they pack serious holiday flavor! The cinnamon streusel doubles as both the top and bottom crusts with a gooey, spiced cranberry filling in between.

There are few homemade desserts easier than jam bars and these Cranberry Cinnamon Jam Bars are not only easy they pack serious holiday flavor! The cinnamon streusel doubles as both the top and bottom crusts with a gooey, spiced cranberry filling in between.
The spiced cranberry jam that is just a little bit tart pairs perfectly with the soft, buttery, cinnamon streusel on the top and the bottom of these bars. They are sensational!

There are few homemade desserts easier than jam bars and these Cranberry Cinnamon Jam Bars are not only easy they pack serious holiday flavor! The cinnamon streusel doubles as both the top and bottom crusts with a gooey, spiced cranberry filling in between.
Seven Layer Bars Stacked.
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I wanted to use Christmas jam in these bars but I could not find it for the life of me. Stores must’ve hidden it with the candied lemon peel. Jerks.

Everything I found was more like a cranberry chutney and less like a jam, so I pureed the jams, added some sugar and cooked it until it thickened slightly. Perfect. I chose a jam that had some orange juice and spices in it to round out the flavor profile.

You do you.

Or you could make your own. Pureeing this cranberry sauce would be nothing short of amazing

There are few homemade desserts easier than jam bars and these Cranberry Cinnamon Jam Bars are not only easy they pack serious holiday flavor! The cinnamon streusel doubles as both the top and bottom crusts with a gooey, spiced cranberry filling in between.
There are few homemade desserts easier than jam bars and these Cranberry Cinnamon Jam Bars are not only easy they pack serious holiday flavor! The cinnamon streusel doubles as both the top and bottom crusts with a gooey, spiced cranberry filling in between.

Good news holiday bakers! These bars actually improved overnight. They became a bit softer and the flavors more prominent. So go on – make them ahead of time and kick back and relax until your guests arrive!

These easy bars are perfect for company, cookie exchanges, holiday gifts, or traveling to family. Serve them on a platter with chocolate chip shortbread cookies, pecan pie bars and lemon bars for a fun, festive dessert.

There are few homemade desserts easier than jam bars and these Cranberry Cinnamon Jam Bars are not only easy they pack serious holiday flavor! The cinnamon streusel doubles as both the top and bottom crusts with a gooey, spiced cranberry filling in between.

And just to add a little something extra, I minced some candied ginger (which I did NOT candy myself. Thank you.) and sprinkled it on top after baking. Next time I’ll sprinkle it right after it comes out of the oven so that they stay put! I ended up with a big pile of candied ginger in my Rubbermade container long after the cookies were gone. Sad. So much flavor left behind.

Get excited because it’s going to be 12 days of nonstop cookies up in here!

There are few homemade desserts easier than jam bars and these Cranberry Cinnamon Jam Bars are not only easy they pack serious holiday flavor! The cinnamon streusel doubles as both the top and bottom crusts with a gooey, spiced cranberry filling in between.
5 from 1 ratings

Cranberry Cinnamon Jam Bars

In these easy Cranberry Cinnamon Jam Bars the cinnamon streusel doubles as both the top and bottom crusts with a gooey, spiced cranberry filling in between.
Prep: 30 minutes
Cook: 20 minutes
Total: 50 minutes
Servings: 24 Bars

Ingredients 
 

Makes: 9 x 13inch rectangle

Instructions 

  • Preheat the oven to 325°. Butter a 9×13 baking dish or a quarter sheet pan.
  • In a large bowl combine butter and sugars, mix on medium speed until light and fluffy. Add the egg yolks one at a time and beat to combine after each addition.
  • Add the vanilla and beat until combined.
  • Add the flour to the butter mixture and mix low speed until a soft dough forms. Do not over mix.
  • Press approximately ½ of the dough into the prepared baking pan, and bake in preheated oven for 10 minutes. It won’t look done, because it’s not… Refrigerate the remaining 2/3 of the dough.
  • Pour the cranberry jam over the crust and spread it out evenly with an offset spatula. Crumble the remaining dough over top.
  • Bake until the filling is bubbly and the topping is lightly golden, about 20-30 minutes. Sprinkle candied ginger over the top.
  • Let cool before cutting into squares. (I know, I know…go ahead and cut a corner out for quality control…the things we must do as bakers…)

Notes

My cranberry jam was more like cranberry chutney and it was very tart and runny, so I pureed it in a food processor until smooth and then boiled it with approximately ½ cup sugar in a small saucepan until thickened. Cool and then proceed with recipe.
You can use this apple cider cranberry chutney (link) and puree it and add sugar like I did above if you would like to make some at home.
Store in an airtight container up to 5 days for best flavor.

Nutrition

Calories: 320kcal | Carbohydrates: 42g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 221mg | Potassium: 38mg | Fiber: 1g | Sugar: 24g | Vitamin A: 505IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
Course: Dessert
Cuisine: American
Calories: 320
Like this? Leave a comment below!
There are few homemade desserts easier than jam bars and these Cranberry Cinnamon Jam Bars are not only easy they pack serious holiday flavor! The cinnamon streusel doubles as both the top and bottom crusts with a gooey, spiced cranberry filling in between.

Hi, I’m Chef Lindsey!

I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert!

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4 Comments

    1. Absolutely, Stacy! Also they keep refrigerated for a few weeks. Just make sure they are very tightly wrapped so they don’t absorb any refrigerator taste 🙂

  1. I have some of Nana’s cranberry chutney left over from Thanksgiving. Do you think it would work to puree and boil that for the filling?

    1. Absolutely! Depending on how thick it is after you puree it, I would add a little sugar and then cook it in a saucepan to thicken it.