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<p>I've got my holiday cookie exchange in our neighborhood on Friday so today I thought I'd try out the recipe I want to bring:  Cranberry Crumb Bars.  They turned out really nice, but I'm afraid the cranberry filling might be a little too tart, especially for kids.  Just wondering what I could do to sweeten it up, without making it too sweet.  Right now, the filling recipe calls for 4 cups fresh cranberries, 1 cup sugar, a few teaspoons of orange juice and vanilla.  Should I try to add more sugar?  Maybe some light brown sugar for a different flavor?  I was also thinking about adding a little orange zest.  Anyone have any thoughts or suggestions?  Thanks so much!</p>
 

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<p>Are you trying to fix bars already made, or adjust the recipe for next time?</p>
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<p>If the bard are already made, perhaps you could heat up some strawberry jam so that it is more fluid, and drizzle over the top, so that the sweetness of the jam offsets the tartness that is already there.</p>
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<p>As for the recipe, I would just add more sugar. Cranberries are really tart and do take a lot of sugar.</p>
 

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<p>Could you sub some or all of the cranberries for Craisins?  Dried cranberries are much sweeter than fresh.</p>
 

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<p>Are they already made?? If so I second the fruit drizzle or you could top w/ a simple icing or glaze.</p>
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I would make as-is and serve with vanilla ice cream <img alt="smile.gif" class="bbcode_smiley" src="http://files.mothering.com/images/smilies/smile.gif"> I like tart blueberry pie and ice cream evens out the tartness
 

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<p>The filling sounds similar to my raw cranberry relish--1 12 oz bag of cranberries (either fresh or frozen in the bag) and 1 cut up orange (I prefer navels).  Grind together and add sugar to taste (1/2 to 1 cup).  So I'd add an entire orange, peel and all.  Adding more of the orange will add more sweetness without adding more sugar.  Grind up the cranberries and the cut up orange in a food mill/grinder then add the sugar.  If you do it in advance, you can taste test the filling before cooking it or adding it raw (depending on what your recipe calls for) into the recipe.  Also letting the filling sit in the fridge for an hour or more will allow the sugar to draw out the juice of the cranberries and orange.</p>
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<p>I'd be interested in the recipe if you care to share.</p>
 
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