2 – 6 oz. Pkg. Mariani Sweetened Dried Cranberries
1 – 6 oz. can frozen lemonade concentrate (thawed)
1 cup water
1 cup sugar
2-1/4 cups flour (divided)
3/4 cup butter or margarine, softened
1 cup light brown sugar, packed
1/2 teaspoon each: baking soda, nutmeg and salt
2 cups old fashion oatmeal
1 cup chopped pecans or walnuts (divided)
Preheat oven to 400°F. Lightly grease a 13 x 9-inch jelly-roll pan or glass dish.
Combine cranberries, lemonade and 1 cup water in a saucepan; simmer over low heat until cranberries are tender. Blend in 1 cup sugar and ¼ cup flour. Stir until slightly thickened; add ½ cup nuts. Cool to room temperature. Set aside.
In small bowl mix together butter and brown sugar until creamy. Set aside. In large bowl combine balance of flour, baking soda, salt and nutmeg. Add creamed butter and sugar to flour mixture, mix together until small crumbs are formed. Add oats. Press three fourths of the dough over the bottom of the pan. Spread with cranberry mixture. Top with remaining crumb mixture along with the other ½ cup of nuts, pat lightly.
Bake 25 to 30 minutes until lightly browned. Cool on wire rack completely. Cut into the desired number of squares.