|Sugar||3⁄4 Cup (12 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Cranberries||2 Cup (32 tbs) (Fresh Or Frozen)|
|Orange juice||1⁄4 Cup (4 tbs)|
|Grated orange peel||1 Tablespoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Chopped walnuts||1 Cup (16 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Sugar||1 Cup (16 tbs)|
|Quick-cooking oats||3 Cup (48 tbs)|
In a saucepan, bring sugar and water to a boil.
Add cranberries and cook until they pop, about 4-6 minutes.
Add orange juice, peel, butter, cinnamon and salt.
Cook 5 minutes more or until mixture thickens.
Remove from the heat; stir in walnuts and set aside.
In a bowl, combine the flour and salt; cut in butter until crumbly.
Add sugar and oats; mix well.
Spoon half into an ungreased 13-in.x 9-in.x 2-in.baking pan; pat firmly into pan.
Spread filling evenly over crust.
Top with remaining crumb mixture; pat lightly.
Bake at 400° for 30-35 minutes.