Step 1

Preheat the oven to 350 degrees (F). Line a 9x13-inch pan with parchment paper, allowing paper to overhang on two of the ends. Spray with non-stick baking spray and set aside.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld electric mixer, beat together the butter and both sugars until light and fluffy, about 2-3 minutes.

Step 3

On low speed, add flour, cinnamon, and salt, and mix until combined.  The dough will be crumbly.

Step 4

Remove 2 cups and reserve for later use.

Step 5

Press the remaining crust mixture evenly into the bottom of the prepared baking pan. Bake for 15 minutes.

Step 6

Remove from the oven and set on a cooling rack to cool as you prepare the filling. Keep oven temperature at

Step 7

In a large bowl, whisk together the sour cream, both sugars, orange juice, eggs, flour, cornstarch, vanilla, orange zest, cinnamon, and almond extract (if using), until smooth and well combined, about 2 minutes.

Step 8

Using a rubber spatula, gently fold in 2 and ½ cups (250g) of the cranberries. The filling will be on the thinner side, this is normal!

Step 9

Pour the filling mixture over the crust, shaking the pan gently, then evenly sprinkle the remaining 2 cups (200g) of cranberries on top.

Step 10

Take the reserved crust and scatter it over the top of the berries, squeezing the mixture in your hands to encourage large lumps.

Step 11

Bake for 55 to 60 minutes, or until the top is firm and golden brown, Remove from the oven and place the pan on a wire cooling rack to cool for at least 1 hour. The remote the bars from the pan, drizzle with glaze (if using), and slice into squares. Serve with ice cream, if desired.

Step 12

In a medium bowl, whisk together the confectioners’ sugar and orange juice. Drizzle on top of bars and let set before slicing, about 5 minutes.