Ingredients
1
bag (12 oz) fresh or frozen cranberries
1
cup granulated sugar
1
teaspoon grated orange peel
1/4
cup orange juice
1/2
cup apple butter
2
tablespoons butter or margarine
3/4
cup butter or margarine, softened
1
cup packed brown sugar
1 1/2
cups Gold Medal™ all-purpose flour
1
teaspoon salt
1/2
teaspoon baking soda
1 1/4
cups quick-cooking oats
Preparation
Heat oven to 400°F. Spray 13x9-inch pan with cooking spray.
In 4-quart saucepan, mix cranberries, granulated sugar, orange peel and orange juice. Heat to boiling over high heat, stirring constantly. Cook over high heat 6 to 8 minutes, stirring frequently, until cranberries pop and lose their round shape and mixture thickens. Stir in apple butter and 2 tablespoons butter; remove from heat.
In large bowl, beat 3/4 cup butter and the brown sugar with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Stir in flour, salt, baking soda and oats. Press 3 cups oat mixture in pan.
Spread cranberry filling over base. Crumble remaining 2 cups oat mixture over filling; press lightly.
Bake 25 to 30 minutes or until golden brown. Cool completely, about 1 hour 30 minutes. For bars, cut into 8 rows by 4 rows.
