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
Preparation
1. 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.)
2. 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.
3. 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.
4. 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.
source : http://www.myrecipes.com/
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