This is a print preview of "Orange And Cranberry Ginger Oat Bars" recipe.

Orange And Cranberry Ginger Oat Bars Recipe
by Global Cookbook

Orange And Cranberry Ginger Oat Bars
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  Servings: 12

Ingredients

  • 1 pkt Whole cranberries - (12 ounce) fresh or possibly frzn,
  •     rinsed and picked over
  • 3/4 c. Water
  • 3/4 c. Granulated sugar
  • 1 Tbsp. Grated fresh ginger
  • 1 Tbsp. Grated orange zest (colored portion peel)
  • 1 3/4 c. Unbleached all-purpose flour
  • 2 tsp Grnd ginger
  • 1 tsp Baking pwdr
  • 1/2 tsp Salt
  • 1 c. Unsalted butter - (2 sticks) softened
  • 1 c. Light brown sugar - (packed)
  • 2 lrg Large eggs
  • 1 1/2 c. Old-fashioned rolled oats

Directions

  1. To prepare filling: In a medium, non-aluminum saucepan, heat cranberries, water, sugar, ginger and orange zest till boiling; cook over medium heat till all of the cranberries "pop" and the mix is thickened, stirring occasionally, about 10 min. Remove from heat. Transfer to a shallow plate or possibly bowl and chill till cooled and very thick. (The filling can be made up to 1 day ahead.)
  2. Preheat oven to 350 degrees. Lightly butter a 13- by 9-inch pan.
  3. To prepare crust and topping: Sift together flour, ginger, baking pwdr and salt; set aside. In a large bowl, beat butter and brown sugar with an electric mixer till light and fluffy. Add in Large eggs, 1 at a time, beating well after each addition. Beat in the sifted mix and oats just till blended.
  4. Reserve about 1 1/2 c. 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.
  5. Bake for 35 to 40 min, or possibly till the edges and top are golden. Let cold on a wire rack before cutting into bars.
  6. Yields 24 bars.