- 2 cups fresh or frozen cranberries
- 1/2 cup sugar
- 2 tablespoons orange marmalade
- 2 teaspoons finely grated lemon zest
- 1 1/2 cups rolled oats
- 1 1/2 cups all-purpose flour
- 1 cup packed light brown sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 10 tablespoon (1 1/4 sticks) cold unsalted butter, cut into small pieces
- calories 223
- fat 8 g
- satfat 5 g
- protein 2 g
- carbohydrate 37 g
- fiber 2 g
- cholesterol 19 mg
- sodium 93 mg
How to Make It
Combine cranberries, sugar, marmalade and zest in a small pan. Add 2 Tbsp. water; bring to a boil, stirring and slightly crushing berries. Reduce heat to medium-high; cook until reduced to 1 cup, 5 to 10 minutes, stirring often. Transfer to a bowl, partially cover and refrigerate until thoroughly chilled, at least 2 hours. (May be made up to 3 days in advance; keep covered and chilled.)
Preheat oven to 350°F. Coat a 9-inch square baking pan with cooking spray. Line with foil, allowing an overhang of 2 inches; spray foil.
Combine oats, flour, brown sugar, baking powder and salt in a bowl. Use your fingers or a pastry blender to work butter into mixture until butter is the size of small peas.
Press 1/2 of oat mixture in bottom of pan. Spread cranberry mixture evenly over crust. Crumble remaining oat mixture on top; pack down slightly. Bake until top and edges are lightly browned, approximately 30 minutes. Allow to cool completely before cutting.