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1 3/4 cup (425 mL) rolled oats 1 1/4 cup (300 mL) flour 3/4 cup (175 mL) butter 1/4 tsp (1.25 mL) baking soda 1 cup (250 mL) brown sugar Filling: 1 cup (250 mL) water 2 cups (500 mL) sugar 4 cups (1,000 mL) cranberries 1 grated rind of orange Make filling by dissolving sugar in water. Boil for 5 minutes, add cranberries and simmer until thick about 5 minutes. Skim and add rind. Let cool. Combine flour, sugar, soda and oats. Work in butter until crumbly. Pat half of this into a 9x9-inch pan. Spread with 2 cups of cranberry mixture. You may have some left over. Pat other half of crumb mixture over all. Bake 375 F (189 C) for 45 minutes. Cool in pan before cutting. Submitted by Carolyn Atkinson, Cumberland.