Cranberry Curd Bars

Ferro KryskoSquares & Bars

Mirage Cranberry Curd Bars

With festive cranberry curd and pistachio shortbread crust, these dessert bars make a lovely addition to any holiday cookie exchange or sweet table.


For the bars
  • 1 1/2 cups (375 mL) all-purpose flour
  • 1/2 cup (125 mL) finely ground pistachios
  • 1/2 cup (125 mL) granulated sugar
  • 1/4 (1 mL) cinnamon
  • 1/2 tsp (2 mL) salt
  • 3/4 (175 mL) Mirage Margarine, cut into cubes, refrigerated
  • 1 egg yolk
  • Icing sugar for dusting
For the cranberry curd
  • 12 oz (375 g) fresh or frozen cranberries
  • 1 cup (250 mL) granulated sugar
  • 1/4 cup (60 mL) freshly squeezed orange juice
  • 1 tbsp (15 mL) lemon zest
  • 1/4 cup (60 mL) lemon juice
  • 2 eggs
  • 3 egg yolks
  • 1/4 cup (60 mL) Mirage Margarine, cut into cubes, refrigerated


  1. Preheat oven to 350°F (180°C). Line 9-inch (23 cm) square pan with enough parchment paper to overhang edges; set aside.
  2. In food processor, pulse together flour, pistachios, sugar, cinnamon and salt until combined. Add margarine; pulse just until mixture resembles coarse crumbs. Add egg yolk; pulse just until dough starts to pull away from sides. Press into bottom of prepared pan.
  3. Bake for 12 to 15 minutes or until edges are light golden and top is set. Let cool completely.
Cranberry Curd
  1. In saucepan set over medium heat, combine cranberries, sugar, orange juice, lemon zest and lemon juice; bring to boil. Cook for 8 to 10 minutes or until cranberries pop and start to soften. Press mixture through fine-mesh sieve set over bowl. (You should have 3 1/2 cups/875 mL cranberry liquid.)
  2. In separate bowl, whisk together eggs and egg yolks until pale yellow. Slowly whisk in warm cranberry liquid. Pour into clean  saucepan; cook over medium-low heat, stirring with wooden spoon or heatproof spatula, for 10 to 12 minutes or until mixture thickens and coats back of spoon. Stir in margarine. Strain into heatproof bowl.
  3. Preheat oven to 350˚F (180˚C). Pour cranberry curd into prepared crust; smooth top. Bake for 10 to 15 minutes or until curd is set but still slightly jiggly in centre. Let cool completely on rack. Refrigerate until for 1 to 2 hours or until chilled.
  4. Cut into bars. Dust with icing sugar before serving.

Chef’s Tip

  • For a fancy dessert, place each bar on serving plate. Garnish with dollop of whipped mascarpone cheese, shaved white chocolate, toasted pistachios, sugared cranberries and lemon zest.