🧂 Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• ½ cup granulated sugar
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• ¼ tsp salt
• 2 ½ cups fresh or frozen cranberries
• ½ cup orange juice
• zest of 1 orange
• ½ cup granulated sugar
• 2 tbsp maple syrup
• 1 tbsp cornstarch
• ¾ cup old-fashioned oats
• ½ cup all-purpose flour
• ⅓ cup brown sugar
• ½ tsp cinnamon
• ¼ cup unsalted butter, cold and cubed
• pinch of salt

📖 Instructions

🔥 Preheat Oven
Preheat your oven to 350°F (175°C). Line a 9x9-inch baking dish with parchment paper.

🍰 Make the Shortbread Base
In a bowl, cream the 2 sticks of softened butter and ½ cup sugar until fluffy.
Mix in 1 tsp vanilla.
Add 2 cups flour and ¼ tsp salt, and mix until a crumbly dough forms.
Press evenly into the bottom of the prepared pan.
Bake for 15–18 minutes, or until the edges are just golden.

🍒 Prepare the Cranberry Filling
In a saucepan, combine 2 ½ cups cranberries, ½ cup orange juice, zest of 1 orange, and ½ cup sugar.
Bring to a simmer and cook until cranberries begin to pop (5–7 mins).
Stir in 2 tbsp maple syrup and 1 tbsp cornstarch; cook 1–2 more minutes until thickened.
Let it cool slightly.

💫 Make the Streusel Topping
In a bowl, mix ¾ cup oats, ½ cup flour, ⅓ cup brown sugar, ½ tsp cinnamon, and salt.
Cut in the ¼ cup cold butter using a pastry cutter or fingers until crumbly.

🔥 Assemble & Bake
Pour cranberry mixture over the baked shortbread.
Sprinkle streusel topping evenly over cranberries.
Bake for 25–30 minutes, or until the top is golden and the filling bubbles slightly.

❄️ Cool & Slice
Let cool completely before slicing into bars.
Optional: dust with powdered sugar for that snowy sparkle ✨

🍽️ Serve With:
Hot mulled cider
Vanilla ice cream
A drizzle of white chocolate

✨ Bonus Variations:
Add chopped pecans or walnuts to the streusel.
Use dried cranberries + raspberry preserves if fresh aren’t available.
Mix in a few chopped rosemary leaves for a gourmet holiday twist.