Orange and Cranberry Ginger-Oat Bars

Recipe Ingredients

		For Filling
1		Whole cranberries - (12 oz) - fresh or frozen,
		Rinsed and picked over
3/4 cup	177ml	Water
3/4 cup	148g / 5.2oz	Granulated sugar
1 tablespoon	15ml	Grated fresh ginger
1 tablespoon	15ml	Grated orange zest (colored portion
		Peel)
		For Crust and Topping
1 3/4 cups	109g / 3.8oz	Unbleached all-purpose flour
2 teaspoons	10ml	Ground ginger
1 teaspoon	5ml	Baking powder
1/2 teaspoon	2.5ml	Salt
1 cup	198g / 7oz	Unsalted butter - (2 sticks) - softened
1 cup	160g / 5.6oz	Light brown sugar - (packed)
2 cups	396g / 13oz	Eggs (large)
1 1/2 cups	93g / 3.3oz	Old-fashioned rolled oats

Recipe Instructions

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 1 1/2 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.

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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