|Flour||1 1⁄4 Cup (20 tbs)|
|Cereal crumbs||1 Cup (16 tbs)|
|Cold butter||1⁄4 Cup (4 tbs)|
|Egg||1 , beaten|
|Sugar replacement||4 Teaspoon|
|Cranberries||1 1⁄2 Cup (24 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Ground allspice||1⁄2 Teaspoon|
Combine flour, cereal crumbs, and salt in mixing bowl.
Cut in cold butter until mixture resembles cornmeal.
Combine egg and 1 tsp (15 mL) of the sugar replacement.
Toss with fork until well blended.
Combine 1 cup (250 mL) of the crumb mixture with nuts; reserve for topping.
Press remaining crumb mixture into bottom of 8 in. (20 cm) sq. pan coated with vegetable cooking spray.
Squeeze orange; reserve 1/3 cup (90 mL) of the juice.
Grind the rest of the orange (except for seeds) with cranberries.
Combine reserved orange juice, water, 3 tsp (45 mL) of the sugar replacement, cornstarch, and allspice.
Stir in cranberry-orange mixture.
Cook over medium beat until thick and clear, stirring frequently.
Spread over crumb crust; sprinkle with reserved nut-crumb mixture.
Bake at 350°F (175°C) for 25 minutes.