More bar cookies…these will use up that extra cranberry sauce or just give a festive look to any holiday party. Cheaper, healthier and yummier than Starbucks Cranberry Bliss Bars too.
In saucepan, combine ½ cup granulated sugar, 4 teaspoons cornstarch, and ½ teaspoon ground ginger; stir in 1 14-oz jar cranberry-orange relish (or 1¾ cup leftover cranberry sauce!) Stir over medium heat till bubbly; cook and stir 3 minutes more. Remove from heat; stir in ¾ cup chopped nuts. Cool.
Cool ½ cup softened butter or or margarine and 1 cup packed brown sugar. Stir together 1½ cups all-purpose flour, ½ teaspoon salt; stir into creamed mixture. Add 1½ cups quick-cooking rolled oats and 1 tablespoon water; mix till crumbly.
Firmly pat half of the oat mixture into ungreased 9×13 pan. Spread with cranberry mixture. Combine remaining oat mixture and 1 tablespoon water; sprinkle over fruit. Pat smooth. Bake at 350° about 30 minutes.. Cool; cut into squares. Make 48 sq.