A yummy bar that is tart and sweet at the same time. Easy to put together and your home will smell wonderful while they're baking!
This IS a great recipe! I read some of the other reviews, and the trick to getting the bars out of the pan without them turning into a gooey mess is to LET THEM COOL for at LEAST an hour! The cranberry mixture needs to "jell". My husband and kids REALLY loved these...even my picky four year old~!
Read MoreThese were just okay for me. The flavors were good and the cranberry mixture smelled and tasted wonderful, but they were crumbly even after leaving them in the pan for a couple of hours. My cake mixture was very moist and gooey. There was no way I was going to be able to "press" them into the pan. Might be because I used instant oats, but not sure. Not sure the flavor was good enough to warrant another try.
Read More This IS a great recipe! I read some of the other reviews, and the trick to getting the bars out of the pan without them turning into a gooey mess is to LET THEM COOL for at LEAST an hour! The cranberry mixture needs to "jell". My husband and kids REALLY loved these...even my picky four year old~!
Some important tips for this recipe: 1) use the real deal rolled oats, not the instant kind, 2) I used frozen cranberries and dropped the water down to 1/2 cup . . . you absolutely must cook the cranberries down until it's thick in the pan, keep mushing the berries as it cooks down, 3) you're better off making the cranberry part either the day before or wayyyy earlier than when you mix the cake part b/c it's better if the cranberry jam is fully cool, 4) don't even think about cutting these bars for at least 2-3 hrs after coming out of the oven . . . waiting will ensure lovely cut bars. I gave this a 4 and not a 5 because I only liked these the day I made them. The next day they had gotten soft (of course b/c of the amount of butter and the cranberry spread), which isn't bad, just a preference thing. And heck, throw some ice cream on top and I'll be saying texture smexture ;-). I will make these again, but will reduce the sugar to 3/4 cup.
Very good and easy too. I didn't have any whole cranberries on hand, so instead of making the craberry filling I actually used canned whole cranberry sauce. It worked just fine. This is a great one to add to your baking gifts for the holidays.
FANTASTIC!!!!! A nice change from the usual chocolate & nut bars. My husband loved these, so will make again. I may try next time with a little orange zest or a touch more cinnamon. The filling is so easy, I may try doing some kind of a cranberry pie/tart with it also.
a snap to prepare and oh, so good. I love the sweet with the tang of the berry. Used pom juice in place of water. Could not taste the spices in the crust, so added 1/2 tsp. cinnamon to the cran mixture after thickening and still can't taste it but perhaps by tomorrow it will season. The cooking time was spot on in my oven. I couldn't let them cool completely because I was too impatient to try. They were still warm but did not have any problems with crumbling or falling apart. *I also took care in not letting the cranberry sauce touch the sides of the pan during preparation. This prevented the sugar from crystallizing as it baked and sticking to the pan and becoming hard. They cut perfectly into little squares. They are sweet so they can be cut into small squares. I only had a white mix and used that and cannot taste any cake mix flavor. Thanks for a great recipe with alot of versatility. I would like to add a bit of orange zest to the next batch.
Very easy and a great way to use up that leftover Thanksgiving cranberry sauce that nobody touched! I ad libbed a little (it is in no way a reflection on the original recipe, it's just what I do...). I added about a cup of ground pecans to the dough. On top of the cranberry layer I added a handful of white chocolate chips (would have liked to add a few more but someone had broken into the bag and a handful was all that was left!), and I also added about a cup of shredded coconut before adding the top layer of dough. Delicious and festive cookies that I am looking forward to serving at our Christmas party tomorrow night! Thanks for a great recipe.
I zested 1 orange and used its juice and water to make the 3/4 c for the cranberry sauce, 10 min cooking is fine. After cooking just place pan in sink filled with 3" cold water- it will cool very quickly that way and thicken. To the cake mixture, decreased butter to 2/3 c, 2 eggs, and used quick oats(didn't have rolled), only 1/2 c br sugar, 2 t. cinnamon, no ginger. Then use the butter wrapper to press down the dough mixture into the pan (it won't stick) and use wrapper again to press the remaining dough into flat pieces to place over the cranberry mixture. 35 min was perfect in my oven. Cool completely and it will cut beautifully. Great fall dessert.
This is baking in the oven as I write this. You need to drop the topping by small spoonfuls onto the cranberry filling. Then press lightly with your hands before putting in the oven.
I cooked the cranberries in orange juice and cut back on the sugar a bit. I also cut back on the butter and added some applesauce and allspice. These are yummy, and the kids loved them. I thought the dough would be a little less sticky, and that these would be more cookie-like, but they were more of a brownie, cake-like bar. I will make this again, but I think I will use more oats.
These bars where such a hit that I froze several bags of cranberries to make them throughout the year! The first time I made them I used Quick Oats. While they tasted great they didn't hold together well. Once I used the right Oats it was off to the Kitchen Hall of Fame!!!
I have made this recipe a few times now, and done two different things with it. First off...this must be an older recipe, given the size of cake mix it calls for. People need to be aware that this changes the outcome. Maybe not too badly, but it does. The first time I made them, I got a second box of cake mix, and weighed it out on my kitchen scale, adding enough from the second box, to equal the weight of what the recipe calls for. I also used cranberries that were fresh, and not frozen. They came out absolutely perfect!! The next time, I used it as called for, just using one cake mix. I could tell from the get go, that there wasn't enough crust. Also, the second time, I used cranberries that I had frozen. They were a lot wetter, than doing them fresh, and letting them cool. Definitely need to let them cool, as the recipe states. So...the first round was better, and gets my 5 star vote. Nobodys fault, that the second round wasn't as good..just that the cake mixes are smaller now. The third time, I used blueberry filling. And that, I can't rate, because they are still cooling as I type this . So..my last comment is, please when you all use cake mix based recipes, pay attention to the weights on the boxes. They vary by brand, and will alter your finished products
This was a huge hit at our Christmas cookie exchange. This was the first to go and everyone asked for this recipe.
I came down to Naples with a package of fresh cranberries in my suitcase, not wanting them to go to waste while I was gone. (I do that a lot) I chose this recipe because I thought it perfect for keeping my mitts out of it, because I don’t like cranberries and I’m not particularly fond of cake mixes or even ginger, for that matter. I’m just a sucker for cake mixes whenever they go on sale. Mixing these up confirmed for me I would not be a fan, and I certainly wasn’t amused with having to “pinch off” pieces of the mixture for the topping. What a pain in the neck. I was sure I wasn’t going to like these and I’d save myself a few thousand calories by not eating them. But I was surprised - these were good. Real good. The fresh cranberry filling is to die for and the bar part is surprisingly good too – doesn’t have that yucky cake mix taste and I didn’t even detect the ginger at all! I used a French Vanilla cake mix (one of the few remaining original 18.5 oz. size) because in my experience it tastes infinitely better, a lot less artificial, than a yellow cake mix. To be on the safe side I sprayed my pan with Pam and had no problems getting the bars out of the pan. However, it may have been helpful that when I spread the cranberry filling I kept it away from the edges. I would not hesitate to make these again. And I know Hubs would have no problem with that.
I just had to review these bars again. I did it last year when I first made them and I got the recipe out again for another season of parties. I took them to a class meeting of future business owners and they went nuts! Then I took some into work with me and they went nuts for them too. My boss told me that I should market and sell them because I would make a fortune. They are that good!
These were just okay for me. The flavors were good and the cranberry mixture smelled and tasted wonderful, but they were crumbly even after leaving them in the pan for a couple of hours. My cake mixture was very moist and gooey. There was no way I was going to be able to "press" them into the pan. Might be because I used instant oats, but not sure. Not sure the flavor was good enough to warrant another try.
Turned out excellent. I used 1 can of whole cranberries instead of using cranberries, water and sugar, and they turned out great!!! Took them to work and they were a hit. Would definitely make again!
Yummy! I made a couple of changes to the recipe: Replaced water for cranberries with the same amount of orange juice. (I love cranberries and orange.) Decreased the amount of ground ginger to 1/2 teaspoon. After cooling a bit I tried one... then two... then ... well it wasn't pretty. I had them set out for Thanksgiving as something for people to grab and munch.. and they vanished quickly. (One person kept putting whipped cream on his. I mention that as it might be considered a serving suggestion.)
A delicious cranberry dessert! Where the recipe called for 1 cup white sugar, I used 3/4 cup. Where the recipe called for 3/4 cup brown sugar, I used 1/2 cup. The bars are still very sweet with the reduced amounts of sugar and next time I will use slightly less sugar still. Easy to make too.
I made these tonight for Thanksgiving tomorrow and of course have done plenty of taste testing. These are truly great! They look very pretty and festive too. First of all I only used 1/2 cup of butter and it works perfectly! Someone said they were greasy and I hate it when bars are greasy. Also, I was so close to cutting back on the sugar but in the end I followed the recipe and am so glad I did cause I think these would have been too tart if I would not have used the full amount of sugar. I just flattened pieces of dough in my hands and they would lay those pieces on top of the the filling and it works very well. It is true that you must wait until they are completely cool to cut but with any bar like this, I put them in the freezer for maybe 10-15 minutes before cutting (use a serated knife like a steak knive) and they cut fine and look nice. I did add chopped pecans on top of the cranberry filling too. I dusted with powdered sugar and next time will drizzle white chocolate. I was worried it would be too sweet with chocolate but I don't think so! Give these a try.
I think I just gave myself a stomachache from eating too many of these.. These came out so delicious! I can't seem to stop eating another piece. Unlike other reviewers I couldn't really taste the cake mix in them. (I used Pillsbury, maybe that helped?) But it did take me longer than I expected to press the cookie parts into the pan. Very sticky. I found it helpful for the top part to take a piece of dough, mash it flat in my palms, and then place it on top the cranberry sauce. I'll definitely make this one again. Maybe just not eat half a pan by myself next time.
if this could get more stars i would give them! the cranberry/sugar/water mixture is basicly making your own cranberry sauce. that being said you could probably sustitute canned whole berry cranberry sauce if cranberries are out of season. i followed to a T made no changes whatsoever. of the whole pan i got one square. my husband ate the ENTIRE pan other than two squares he brought for a couple of the guys he works with. he ate it all in less than 24 hrs. i would say it was a hit!
These bars are just wonderful. The sweet and tart of the cranberries combined with the flavor of brown sugar and oatmeal makes these a favorite from now on. As mentioned, they aren't kid friendly, but that's okay because it leaves more for the adults!!!
I couldn't beleive how easy these were to make! I used splenda instead of sugar and it was FANTASTIC!! Everyone loved them! Thank you! :)
Canned whole berry cranberry sauce works just as well. Add a bit of orange zest for an interesting twist. We love these for Christmas!
These were totally awesome! A very nice change from the usual deserts. Very easy to make. The cranberry filling was delicious. I'm sure it would be just as delicious subsituting apple, cherry or blueberry pie filling. This recipe is a keeper!
This recipe is heavenly. I made it twice over the holidays, once with the yellow cake mix and once with spice cake mix, and both were fabulous. WONDERFUL recipe, easy and yummy! A friend made this with chocolate cake mix and she said it was so good. I prefer spice or yellow, I think, but if you are a real chocolate freak, you'd probably like the chocolate mix.
very very good, and you can't complain about them being long to prepare! they were ok with me and got rave reviews. Some said they could be great with a touch less sugar, but I must admit I hadn't got cranberries and used cherry preserve after all...
I made these bars for a church cleaning day. They were delicious! I used a French vanilla cake mix instead of yellow. And since I didn't have any cranberries, I used a can of whole berry cranberry sauce in its place. It turned out perfect!
I didn't have a yellow cake mix, so I substituted a Lemon cake mix. Wow! I think they were better than the original could have been. I also added some lemon zest to the batter. I deleted the cinnamon and lowered the brown sugar to 1/2 a cup and added 1/4 cup white sugar. My family & friends say this one is a keeper!
Just okay. My bars wouldn't hold together, less like a bar and more like a crumble or crisp. I used Orange Cake Mix which made a nice flavor combination though.
I made this and brought it into work. It was an instant hit! I did modify the recipe by adding an additional 1/2 teaspoon of Cinnamon to the bar mix and the zest of 1 small orange to the cranberry filling, once it was cooled. I also read the other comments about waiting over night to cut, and I would recomend this as well. I will for sure make this again!
My friend taught me to pour a 12 oz bag of white chocolate chips over the top as soon as you pull them out of the oven. Try this for your next cookie exchange!
These were great but I believe that the following changes are necessary: 1)Add more oats. I ended up added 1 or more cups oats to the crust and almost 2 cups more to the reserved topping, to make it manageable to place on top as well as to actually have some texture. The amount of brown sugar is a little much. If you like it sweet, that's fine but it is possible to reduce it at least to a 1/2 cup. Everyone enjoyed it!
Fantastic bars! My 8yo son loves these, and they're great for packing in lunches. Allow the filling to cool, use "real" oats (not quick-cook), drop the topping by very small spoonfuls (it will be gooey), and be sure to let the finished bars cool in the pan for at least 2-3 hours for easy removal. They also freeze great. I can't wait to try them with raspberries as well. Updated: I've now tried these with raspberries, and the filling didn't thicken and set quite as well. I ended up adding another 6oz of raspberries and cooking down much longer. I think it's because the raspberries are juicier than cranberries. I'm going to make them again this week and plan to use 12oz of raspberries and 12oz of blackberries instead. My son has been asking for them for weeks, but I can't find fresh cranberries right now, so I'm just going to work with the berries and likely add a touch of cornstarch too.
This was a great and tasty way to use up my leftover cranberry sauce from Thanksgiving dinner. Amazingly, I didn't have a yellow cake mix in the house but I did have lemon--and that turned out very well--would definitely make again! Brought it in to work and it was gobbled and lots of requests for the recipe.
I made this exactly as stated. We did not like it at all. The cake base's flavor was terrible. The combination perhaps of cinnamon and ginger is what threw it off, plus it was overly sweet from the add'n of brown sugar. Further, as I think another reviewer said, you really could have used canned whole cranberry sauce for this to save time. I don't think you'd be able to have told the difference. Looks like I learned my lesson: stay with my tried 'n' true cranberry recipes.
I used the 3/4 cup butter like suggested and also did half of the crumb mixture on the bottom, and the remainder on top. Had to bake a few extra minutes but they were fabulous. I also grated an oranges worth of zest on the cranberries before i added the top layer of crumb. I Used 1 can of whole berry and 1 can of jellied. Can't be beat....yummy!!!!
This was a great recipe. I don't even really like cranberries, but this came out fantastic! My only modification was that I used Splenda in place of sugar when boiling the cranberries.
Excellent! Now I know why I saved that extra bag of frozen cranberries from Thanksgiving shopping. Great rich taste, nice choice as well as amount of spices, and loved the tart/sweet flavor. This would be a great treat for Thanksgiving too. I did not change the recipe, but I did add a sprinkling of powdered sugar to the top. I think maybe next time I might also add chopped walnuts to the berries----maybe, but it's perfect just the way it is. I heeded the mesage of others who said it was difficult to cut. I placed foil in the pan lengthwise allowing about 2" to hang over the 2 long ends of the pan. After the dessert is completely cooled, you can easily lift it out & cut into bars---I've done this with brownies & it works so well! I also cooked the cranberries the night before as another person said----the only bad point of that is it gets pretty jelled, so you need to chop it up a bit.
AMAZING!!!I made these bars at holiday time and they were a HUGE HIT. Not only is the recipe extremely easy, it keeps for several weeks. My teenage stepson has requested that I make this again.
VERY rich with butter and sweet, the homeade cranberry sauce was a nice kick.
Wonderful recipe. I did the cranberries the day before and it helped them to set at a gel consistency and were easier to spread evenly. Make sure you cook your berries down, really cook them down. Also, keep the layers of the crust thin. It really puffs up and can over power your berries if not careful. This was very rich for us and we found that serving it with whipped cream or vanilla ice cream made it a fabulous desert for our celebration.
These things just went like hotcakes at my work holiday party! I loved the tartness of the cranberries. I think I might mess around and look for a heartier crust, though. I like a little more substance than the yellow cake mix gave. But this one's definitely a keeper!
This is so yummy. I taste as I go and the batter was wonderful.- after everything was mixed. Could not taste the Ginger Yes I eat some even with eggs in it but the eggs are from my hens:-) I used my own cake recipe: 2 1/4 cup flour, 1tsp baking powder, 3/4 tsp baking soda. 1/4 tsp salt, 1 3/4 cup sugar, 1tsp vanilla . Added all the brown sugar and it was not as sweet as I thought it would be. This is on my regular dessert list.
These were really good! I tossed a hand full of white chocolate chips on the top - yum!!
These bars are quick and easy to bake! I patted the dough in my hand and flattened it to put on top of the cranberry layer. I had a few uncovered places but it filled in while baking. The smelled wonderful while cooking!!!! Great fall recipe! Nikki
These were excellent. My family couldn't say enough good things about them. I did cool the cranberry mixture for about an hour until it was like a jelly. I spread the dough in the pan with my hands and really packed it down. Then I spread the cranberry mixture almost to the edge of the dough. I topped it with some white chocolate chips then the rest of the dough. I did as others said and cooled them for 3 hours on the counter. They were very easy to cut and take out of the pan. I will definitely be making these often as we love cranberries.
The tartness balances the sweetness. My family wouldn't touch it if I told them if it was cranberries; so they tell me great cherry bars, mom.
Delicious. Less like a bar and tastes more like a cranberry dump cake. Serve ice cream over the top. The tart and the sweet combine perfectly!
A wonderful bar to add variety to holiday cookies. Excellent sweet/tart flavor and VERY easy to make. Lots of people ask for this recipe.
I have made these several times since Christmas without any alteration to the recipe, and they always get raves from friends and family.
Cut back on sugar as per other suggestions. Found this recipe to be a little too much "cake-like". Thought that it would have more of an oat texture (similar to date squares). Flavour of cranberry sauce was good.
Very good bars. One thing I'll add, though, is a dollop of Cool Whip on top of each serving.
I loved these. Super easy and everyone loved them, so different. You do have to spray the pan with non-stick spray before baking!
This is the 3rd year I have made this for Thanksgiving. I caught my boyfriend eating this at 2am... (after he'd told me he did not like cranberries). He had to admit it was delicious. I always cut it too soon and it makes a mess. I just can't wait to eat it! Today I'll make another batch and wait for it to cool as others have suggested is all I need to do. Thank you again for this yummy dessert!!
So delicious! I used 2T less butter than called for... had no problems cutting them or removing them from the pan. I chopped up walnuts and sprinkled on top - perfect!
Very good! I used considerably less sugar, because I like mine to be tart! They took forever to cool!
This was very good, the kids loved them. I did add 2T of orange juice concentrate to the berries after all the berries popped and were thickening up. I also made a powder sugar glaze to drizzle on top. Thanks for the recipe.
I made four batches of these over the weekend, and even the most stellar of the bunch was only a three-star result. They're a bit hard and dense - the taste is sub-par, but the texture was not impressive. They're not overly sweet or offensive, however, so while they didn't wow and amaze me, they're certainly worthy of a tasty cranberry treat.
I really liked these. I might spread the cranberry mix a little thinner next time as some parts were a little sweet.
Very good and very easy! I do think you could use canned cranberries to save time. I also might try to use a can of canned blueberry pie filling, too. Yum!
These are excellent! I used a can of whole cranberries instead of making the filling (I figured if I was all ready using a cake mix, why not make it REALLY simple). You couldn't tell the difference. I melted some white chocolate with a little shortening and drizled each bar with a little white chocolate. SOOO Good.
These were awesome. I made no changes and they came out great, served them with vanilla ice cream while a little warm. They were also so easy. If you like tangy with your sweet, these are it!
My husband loves this tart and sweet bar. Will do it again soon!
Delicious. I really loved these cookies. I made a couple of alterations, but nothing dramatic. The cranberry filling was just perfect. Make sure you cook the filling until it is almost the texture of lumpy jam. That is when it is ready. I only had white cake mix so I used that and I also added some more oatmeal to the batter as it looked a bit too moist. I might have gone a little heavier on the spices too. I'll keep this in my recipe box. Thanks.
these are very good and easy to make,nice change for the holidays.
I made this recipe for my fussy grandchildren and they loved it. They don't like the taste of ginger and since I didn't know how strong the taste would be I left it out. Will make these again.
these were good, I thought they may need more cranberry. I would make again and try adding more, just because I am a cranberry fan
Absolutely awesome! I also only had a lemon cake mix so I added a little lemon zest as well as a little cinnamon to the cranberries as they cooked. No problem removing once they had cooled. Will defintely make again, but may also try this with blueberries. Thanks for sharing!!!
These are simply wonderful. I am always asked for the recipe whenever I make them for friends or work. I accidentally used too much butter the first time I made them, but I got such great feedback from everyone who tried them, that I decided to keep making them with 1 cup of butter instead of 3/4 cup. I stock up on fresh cranberries and freeze them so I can enjoy these year round. Besides, your house smells wonderful when you make them!
My husband loved these and asked if I would make them for his office Holiday luncheon. Quite yummy! PKZimmer
Loved, loved, loved these bars. Very easy to make with on hand ingredients. ( I usually buy extra cranberries when there on sale and keep them in the freezer)I used Pampered Chef Cinnamon Plus in place of the ginger and Cinnamon. I sent them in to my husbands office and got a call for the recipe about 15 minutes later! Great for the holidays, my kids even liked them! Thanks! K
I cannot say enough good things about these bars!!!! I had slightly less than a bag of fresh cranberries left over from Thanksgiving and it worked fine. Easy and delicious. I had to freeze several after a few days because I kept eating them!! Bonus that they made the house smell divine.
Super-good five-star hit. These were a great consistency that made perfect bars for wrapping/carrying as a mobile snack in a lunch bag. Not only that, the taste and texture of these put me in mind of the store-bought breakfast bars . . .only these are much more flavorful and more substantial- not to mention, more economical. Be patient, spread the first layer evenly and thinly across the entire bottom of pan, and be likewise patient as you spread the next two layers. This made attractive, even layers for me. I used a square pan. So good.
I liked these bars, once they had cooled completely. I had no trouble with them crumbling. I cooked my cranberries/sugar mixture to a very thick jam consistency. The only problem I did have with this recipe is that the bars were done at 30 mins, much earlier than the recipe states. I will make this again when I am wanting something sweet with cranberries.
Fantastic. I made these for Christmas last year and they were an instant family hint. My father requested them again for this year. Follow the directions exactly and you will be pleased.
This is great!! Ease of preparation, smell, and I can only imagine the taste. Looking forward to that though. A quick note here--the recipe calls for 3/4 C. of butter, melted. Make sure that you measure 1 1/2 sticks of butter. 1 stick of butter is 1/2 C., then from your second stick of butter, you need 1/4 of it. That equals 3/4 C. of butter, melted. If you actually do 3/4 C. of melted butter, your dough will not hold together. Let you know after I have some.
These are very easy to make and taste great. I liked making my own cranberry filling, I think this added a lot. I will make these again for sure.
Yummy! I used leftover cranberry sauce that I made at Thanksgiving for the filling rather than making a new batch and it turned out fine. These are delicious and great served with vanilla ice cream.
I double the cranberry mix for a better balance between crust and filling. Otherwise a great bar!
I just made this yesterday for a funeral because I had a bag of cranberries in the freezer. This is really an awesome recipe!! I'm so glad I tried it! Try this one! you will be surprised! Everyone at church really liked it. It was really easy too. I did add an extra cup of oatmeal, and 2x the cinnamon. Came out perfect, and will save this recipe for when it's cranberry season!
The pan of bars were gone by the end of the weekend! These bars are quick to prepare on short notice for company. Just have have a cake mix and a bag of frozen cranberries on stock.
My family loved these. I substituted Splenda white sugar and brown sugar but otherwise kept the recipe as written. Had no problem cutting them but you have to let them cool completely. Being winter, I just covered them and sat them on the deck for about a half hour. I thought they were a little sweet the next day but the rest of my family could not get enough. Thanks
AWESOME! Everyone loved them and my daughter begged me to make more. I followed the recipe exactly and had none of the problems mentioned by some other reviewers. Cranberries are hard to come by where I live, I'm thinking of using whole berry cranberry sauce next time.
Absolutely delicious!!! My family fell in love with them. Although too sweet for me, I thought I might try cutting down or out the sugar in the crust to see if it will help with the over-sweetness. Thank you so much for posting this delicious recipe!
I liked this recipe, although I made some changes. I added 1tsp of almond extract to the cake batter. I also added about 1 cup of additional oats to the mixture for the topping. The topping was too sticky to work with.
When I saw this recipe I thought it would be perfect to use up my leftover cranberry-orange sauce from Thanksgiving dinner. I was right. However, I was out of butter so I substituted canola oil. The crust was crispy on top and soft inside. It was a little too sweet for me. But that did not stop me from eating almost half of it. I will cut back on the sugar next time. I cut these into 1"x2" bars that were easy to eat and stretched out into more servings. They need to cool completely. I will use this anytime I have leftover cranberry sauce or experiment with over fillings.
