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CRANBERRY BARS

1 cups flour
1 cups quick cooking rolled oats
cup packed brown sugar
1 teaspoon finely shredded lemon peel
teaspoon baking soda
cup margarine, melted
2 cups whole cranberry sauce, drained (see recipe below)
cup finely chopped walnuts or pecans

In a large mixing bowl stir together the flour, oats, brown sugar, lemon peel and the baking soda. Stir in the margarine, mix thoroughly. Reserve 1 cup of the flour-oat mixture for the topping. Pat the remaining oat mixture into an ungreased 12 x 7 x 2 inch baking pan. Bake in a 350 degree oven for 20 minutes. Carefully spread drained cranberry sauce atop the baked crust. Stir nuts into reserved oat mixture; sprinkle atop the cranberry sauce. Lightly pat oat mixture into sauce. Bake for 25 to 30 minutes more or until top is golden. Cool in the pan on a wire rack. Cut into bars. Note: For the freshest tasting peel, use a zester to pare the peel from the fruit. If you do not have a zester, use a vegetable peeler to take the peel off the fruit without the white pith. The peel can then be finely chopped in a blender or food processor. WHOLE CRANBERRY SAUCE: 1 cups sugar 1/2 cup water 2 cups (8 oz. by weight) CAPE BLANCO CRANBERRIES Boil sugar and water together for 5 minutes. Add washed, stemmed cranberries and boil without stirring until the skins burst. Any extra sauce may be kept refrigerated for up to 2 weeks.



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