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Ingredientes
- 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
Direcciones
- 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.)
- Preheat oven to 350 degrees. Lightly butter a 13- by 9-inch pan.
- 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.
- 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.
- 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.
- Yields 24 bars.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 92g | |
| Recipe makes 12 servings | |
| Calories 333 | |
| Calories from Fat 144 | 43% |
| Total Fat 16.36g | 20% |
| Saturated Fat 10.01g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 222mg | 9% |
| Potassium 66mg | 2% |
| Total Carbs 44.84g | 12% |
| Dietary Fiber 0.6g | 2% |
| Sugars 30.44g | 20% |
| Protein 3.14g | 5% |
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