Preheat your oven to 350°F (175°C). Spray a 9 x 13-inch baking pan with nonstick cooking spray and set aside.

In a medium bowl, mix the granulated sugar and orange zest with your fingertips until well combined.

In a larger bowl, whisk together the orange sugar, flour, baking powder, salt, and cinnamon.

Cut the cold butter into the flour mixture using a pastry blender or two knives until the mixture resembles coarse crumbs.

Stir in the egg into the crumb mixture and mix until fully combined. Press 2 1/2 cups of this mixture firmly into the bottom of your prepared baking pan. Set the remaining crumb mixture aside.

In another large bowl, combine the fresh cranberries, 1 cup of granulated sugar, orange juice, vanilla extract, and cornstarch until everything is thoroughly mixed.

Pour the cranberry mixture over the crust in the baking pan and spread it into an even layer.

Using your hands, gently squeeze the remaining crumbs to form small clusters and scatter them evenly over the cranberry layer.

Place the pan in the preheated oven and bake for 45-55 minutes or until the top is light golden brown.

Remove the pan from the oven and let it cool completely on a cooling rack.

Refrigerate the bars to make cutting easier. If desired, serve with freshly whipped cream or a scoop of vanilla bean ice cream.