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.
Preheat the oven to 325°. Butter a 9x13 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.