Date-Cranberry Squares From:

Date-Cranberry Squares

Comments: These are favorites all year long, even though they are perfect for the Holidays.
Date mixture can be doubled; by adding more cranberries and as less dates, you can add a little acidity which is really nice in your mouth.
Servings: 4
Ingredients Preparation

1/2 cup [125 mL] water
8 ounces [227 g] individually frozen cranberries
8 ounces [227 g] pitted dates
1 cup [200 g] sugar
1 tablespoon [15 mL] cornstarch
2 tablespoons [30 mL] cold water
1 teaspoon [5 mL] finely grated clementine rind
2 tablespoons [30 g ] butter, for the baking pan
210 g [1 1/2 cups] all-purpose flour
1 teaspoon [5 mL] baking soda
1 teaspoon [5 mL] salt
1 cup [225 g] butter
1 cup [250 mL] brown sugar
2 cups [500 mL] rolled oats
1 clementine, cut into thin segment slices, to decorate
Few whole cranberries, to decorate



Into a large casserole, mix together water, cranberries, dates and sugar.
Cook for 5 minutes, stirring over low heat, to get a date puree.
Remove from heat; crush using a puree presser.
Into a small bowl, dilute cornstarch in cold water; mix into cranberry-date puree.
Mix in finely grated clementine rind.
Transfer back into casserole.
Cook over medium heat for 5 minutes, then remove from heat.
Cover; leave to cool completely.
Preheat oven to 350°F [180°C].
Butter a 9 x 13-inch [13 x 33-cm] baking dish.
Into a bowl, sift together flour, baking soda and salt.
Add butter, brown sugar and rolled oats.
Break-up butter using a fork, stirring to get a crumbly mixture.
Spoon half of rolled oat mixture over the bottom of prepared baking dish.
Press lightly.
Evenly top with cranberry-date mixutre.
Evenly sprinkle all over with remaining rolled oat mixture.
Press really lightly.
Bake into preheated oven, for approximately 35 minutes, until just golden.
Remove from oven .
Leave to cool completely before cutting into into squares.
Garnish each square with a slice of clementine, and a whole cranberry.