Orange and cranberry ginger-oat bars

24 servings

Ingredients

Quantity Ingredient
=== FOR FILLING ===
1 pack Whole cranberries - (12 oz); fresh or frozen,
Rinsed and picked over
¾ cup Water
¾ cup Granulated sugar
1 tablespoon Grated fresh ginger
1 tablespoon Grated orange zest; (colored portion
Peel)
=== FOR CRUST AND TOPPING ===
1¾ cup Unbleached all-purpose flour
2 teaspoons Ground ginger
1 teaspoon Baking powder
½ teaspoon Salt
1 cup Unsalted butter - (2 sticks); softened
1 cup Light brown sugar; (packed)
2 larges Eggs
1½ cup Old-fashioned rolled oats

Directions

To prepare filling: In a medium, non-aluminum saucepan, heat cranberries, water, sugar, ginger and orange zest until boiling; cook over medium heat until all of the cranberries "pop" and the mixture is thickened, stirring occasionally, about 10 minutes. Remove from heat. Transfer to a shallow plate or bowl and refrigerate until cooled and very thick. (The filling can be made up to 1 day ahead.) Preheat oven to 350 degrees. Lightly butter a 13- by 9-inch pan. To prepare crust and topping: Sift together flour, ginger, baking powder and salt; set aside. In a large bowl, beat butter and brown sugar with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in the sifted mixture and oats just until blended. Reserve about 1½ cups dough for the topping. Spread remaining dough in an even layer in the prepared pan. Spoon cranberry filling over the dough; spread in an even layer. Using floured fingertips, sprinkle small clumps of the reserved dough over cranberries. Bake for 35 to 40 minutes, or until the edges and top are golden brown. Let cool on a wire rack before cutting into bars. Yields 24 bars.

Recipe Source: St. Louis Post-Dispatch - 12-07-1998 Recipe adapted from "A to Z Bar Cookies," by Marie Simmons and Susan Marie Anderson (Chapters, 1996)

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