If you don’t get your cranberry fix at Thanksgiving dinner you can get it with this recipe.
You can used dried cranberries or change it up a bit and used dried pomegranate or dried cherries. I found both of them right next to the dried cranberries.
You have a creamy, yummy layer of dried cranberries, sugar and sour cream nestled in between layers of crunch oats, brown sugar and butter.
A great combination of flavor and texture.
Cranberry Sour Cream Bars
from Better Homes and Gardens
1 C butter, softened
1 C brown sugar, packed
2 C quick cooking oats
1 1/2 C flour
1 tsp baking soda
2 C dried cranberries, pomegrantes or cherries
1 C sour cream
3/4 C sugar
2 Tbsp. flour
1 Tbsp. grated lemon peel
1 tsp lemon juice
1 tsp vanilla
Heat oven to 350. In a bowl mix together butter and brown sugar. Stir in oats and 1 1/2 C flour and baking soda until mixture is crumbly. Press half of the mixture into an ungreased 9 x 13 pan. Bake for 10- 12 minutes or until golden brown.
In another bowl mix remaining ingredients except for reserved oat mixture. Pour over baked crust. Crumble reserved oat mixture over filling.
Bake 25-30 minutes or until top is golden brown and filling is set. Cool. Enjoy.