• Preheat your oven to 350F with a rack in the middle position. Prepare a 9"x9" baking pan by spraying with non-stick spray or lightly buttered. You may line it with a piece of parchment paper, the width of the pan, going over the 2 sides, to help take out the pieces in the end.

Make the Crumble Mixture

• In a large bowl with a hand blender, beat the butter until light and airy.
• Add the brown sugar and the vanilla to the butter and mix it in well.
• Sift in the flour and salt into the butter mixture. Mix the flour in, to get a crumbled texture. Do not let the mixture come together completely into a dough. Set aside.

Make the Cranberry Filling

• In a medium saucepan on low-medium heat, combine all of the filling ingredients.
• Bring the mixture to a simmer while stirring. Cook for 10-15 minutes, or until the cranberries have broken down and the mixture has thickened.
• Remove from the heat and let cool down while you start on the crust.

Assemble and Bake the Bars

• Place ⅔ of the crumble mixture into the prepared baking pan. It should amount to approximately 2¾ cups of crumble. Press it down evenly in the pan.
• With a fork, poke holes in the pressed crumble. Bake the shortbread in your preheated oven for 15 minutes.
• Take the shortbread base out of the oven, and while still hot, carefully spread the cooked cranberry filing over it. When spreading the filling, make sure to leave ¼ inch border all around so that it doesn't burn or stick on the pan.
• Sprinkle the remaining of the crumble mixture over the filling. Very gently press down on the crumble so that it sticks to the filling.
• Place back into the oven for 20-25 minutes, or until the top is lightly golden.
• When taking out of the oven, immediately cut 16 squares into the pan. This is done now because the shortbread is still soft.
• Let the bars cool down completely before removing them from the pan.
• Store at room temperature for 2-3 days in an airtight container. They keep very well in the freezer for when you want to enjoy at any time.