Plain dried cranberries can be used instead of sweetened.
2 1/2 cups sweetened dried cranberries (such as Craisins)
2 cups orange juice
2 tablespoons brown sugar
1 teaspoon minced orange rind
1 cup all-purpose flour
1 cup quick-cooking oats
1/2 cup packed brown sugar
1/2 cup chilled stick margarine, cut into pieces
How to Make It
Preheat oven to 350°.
Combine first 4 ingredients in a saucepan. Bring to a simmer; cook over medium heat 13 minutes or until liquid is absorbed and mixture is thick. Spoon cranberry mixture into a blender or food processor; process until smooth. Set aside.
Combine flour, oats, and 1/2 cup brown sugar; cut in margarine with a pastry blender or 2 knives until the mixture resembles coarse meal. Reserve 1 cup flour mixture; set aside. Press remaining flour mixture in a 13 x 9-inch baking pan coated with cooking spray. Spread cranberry mixture evenly over flour mixture. Sprinkle reserved 1 cup flour mixture over cranberry mixture.
Bake at 350° for 45 minutes or until browned. Cool in pan on a wire rack.