Ruby Date Bars (Recipe)

Ingredients

3 cups fresh or frozen cranberries

1 8-ounce package chopped, pitted dates

1 1/2 cups water

3/4 cup sugar

2 teaspoons finely shredded lemon peel

1 tablespoon lemon juice

1 cup package light brown sugar

1/2 cup margarine or butter, softened

1/4 cup shortening

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1 1/2 cups all-purpose flour

1 1/4 cups quick-cooking oats

Steps

1. In a large saucepan, combine the cranberries, dates, water, granulated sugar, lemon peel and lemon juice.

2. Bring the cranberry-date mixture to a boil over high heat, stirring frequently.  Reduce the heat and simmer, uncovered, about 12 minutes or until the mixture is thickened, stirring occasionally.  Cool slightly.

3. Preheat oven to 375°.  Grease a 13x9x2-inch baking pan.

4. In a large mixing bowl, combine the brown sugar, margarine or butter, and shortening.  Beat with an electric mixer until the mixer is light and fluffy.  Add the salt, baking soda and cinnamon.

5. Add he flour, about 1/2 cup at a time.  Once the flour is incorporated, stir in the oats (mixture will look crumbly).  Set 2 cups of the oat mixture aside for the topping.  Press the remaining oat mixture evenly into the prepared pan.

6. Evenly spread the cranberry-date mixture on top of the oat mixture in the pan.  Sprinkle with the reserved oat mixture.  Bake in the 375° oven for 25 to 27 minutes or until the topping is lightly browned.  Cool on a wire rack.  Cut into 2x1 1/2-inch bars.

Tips:

To make chopping whole dates easier, dip your knife in water frequently.  The water will keep the dates from sticking to the knife.  Or, use kitchen shears, dipping them in water between snips.

Since cranberries are seasonal, stock up on them while you can.  Double wrap a bag of cranberries with freezer wrap and freeze for up to 9 months.  (It is not necessary to thaw the berries before using.)

These bars will be cholesterol-free if you use vegetable shortening in place of the butter or margarine.