X'mas In July Cranberry Orange Bars


A tart and tangy treat reminiscent of the holiday season but great all year round!

1 C. Butter, melted
1 1/2 C. Flour
1 1/2 C. Quick cook oats
1/2 C. Granulated sugar
1/2 C. Brown sugar
1/2 tsp. Ground cinnamon
1/2 tsp. Ground cloves
1/2 tsp. Salt
1 C. Pecan pieces
3 C. Cranberries, fresh or frozen
2 Large oranges, unpeeled, cut into quarters and seedless
2 1/2 C. Granulated sugar
3 Tbsp. Corn starch
1 tsp. Ground cinnamon
1/2 tsp. Ground cloves
In a small sauce pan melt the butter for the crust/topping and then set it aside to cool. While the butter is cooling start on the filling by get out your food processor and add to its bowl the cranberries and the orange pieces. Process them together until they are the texture of slightly chunky tomato salsa. Doing this in half batches will help you get a smoother texture. In a medium sauce pan combine the sugar, corn starch, spices and the cranberry/orange mixture. Bring the filling to a low boil then reduce the heat and cook the filling for 15 minutes, stirring constantly, until the filling thickens and the color turns a deep red. After the filling thickens take if off of the heat and let it cool while making the crust/topping. Preheat your oven to 400°F, 375°F if using a convection oven. In a large mixing bowl combine the flour, oats, sugar, brown sugar, spices, salt and pecan pieces for the crust/topping mixture. Add in the cooled melted butter and combine until the mixture comes together in small clumps. Take out a 9x13 inch pan and spread out half of the crust/topping mixture in to the pan. Press the mixture down evenly into the bottom of the pan. Carefully pour the warm filling over the top of the crust and spread it out evenly. Finally sprinkle the rest of the crust/topping mixture over the filling. Now pop your pan into the oven and let the bars bake for 20-25 minutes until the topping turns a golden brown. When they are done carefully remove them from the oven and let them cool in the pan until the reach room temperature before cutting, over night is best if you can do it. Store the bars in a air tight container for 2-4 days.


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