Cranberry Bars

  My family likes cranberries and I always buy several bags over the holidays when they are in season and freeze just as they are in the bags. Cranberries are a seasonal thing, so it is nice to have some frozen for baking recipes such as this recipe for Cranberry Bars from the Taste of Home Baking book. 

  They were quite good according to my test tasters. The orange brightens up the flavor and of course they are not overly sweet. The crumb crust is better than many I have made and these were quick and easy to make. Once again, I think they would be a good seller at a bake sale. 

Cranberry Bars

FILLING

¾ cup sugar

½ cup water

2 cups fresh or frozen cranberries (If frozen, do not thaw)

¼ cup fresh orange juice (1 large naval orange worked just right) 

1 tablespoon grated orange rind

1 tablespoon butter

½ teaspoon cinnamon (I debated about this, but it worked well)

¼ teaspoon salt (fine table salt is what you want to use for baking)

1 cup chopped nuts

CRUST

2 cups all purpose flour

¼ teaspoon salt

1 ¼ cups cold butter

1 cup sugar

3 cups quick cooking oats

  In a saucepan, bring sugar and water to a boil. Add cranberries and cook until they pop, about 4 to 6 minutes. Add the orange juice, orange peel, butter, cinnamon and salt. Cook 5 minutes more or until mixture thickens. Remove from the heat, stir in nuts and set aside.

  For crust, combine the flour and salt in a large bowl; cut in butter until mixture is crumbly. Stir in sugar and oats. Spoon half of the mixture into an ungreased 13 x 9 inch pan and press firmly into pan. Spread filling evenly over the crust. Top with the remaining crumb mixture. Pat lightly.

  Bake at 400° for 30 to 35 minutes. Cool on a wire rack. Cut into bars.