|Sugar||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Fresh cranberry||2 Cup (32 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Quick cooking rolled oats||1 Cup (16 tbs)|
|Brown sugar||1 Cup (16 tbs)|
|Sifted all purpose flour||1⁄2 Cup (8 tbs)|
Combine sugar, cornstarch and salt thoroughly in a saucepan.
Stir in water.
Add cranberries and raisins.
Set over high heat and bring to a boil, stirring constantly.
Turn down heat and cook and stir 5 minutes.
Remove from heat and stir in vanilla.
Cool to lukewarm.
Heat oven to 350 degrees.
Grease a square cake pan, 8 x 8 x 2 inches.
Combine rolled oats, brown sugar, flour and butter, mixing first with a fork then with fingers to make a crumbly mixture.
Sprinkle half of the mixture into prepared pan and press it down evenly with fingers.
Spread with cranberry mixture.
Sprinkle with remaining crumbly mixture.
Bake about 35 minutes or until nicely browned.
Serve slightly warm, cut in large squares and topped with a scoop of ice cream or cool and cut in squares for cookies.