FOR THE FILLING
1 (12 ounce) bag fresh cranberries
1 cup granulated sugar
1 teaspoon orange peel, grated
1/4 cup orange juice
1/2 cup apple butter
2 tablespoons butter
FOR THE BASE AND TOPPING
3/4 cup butter, softened or margarine
1 cup brown sugar(packed)
1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 1/4 cups quick-cooking oats
Heat oven to 400 degrees. Spray 13 x 9-inch pan with cooking spray.
In a 4-quart saucepan, mix cranberries, granulated sugar, orange peel and orange juice. Heat to boiling over heat 6 to 8 minutes, stirring frequently, until cranberries pop and lose their round shape and mixture thickens. Stir in apple butter and 2 tablespoons butter; remove from heat.
In large bowl, beat 3/4 cup butter and the brown sugar with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Stir in flour, salt,
baking soda and oats. Press 3 cups oat mixture in pan.
Spread cranberry filling over base. Crumble remaining 2 cups oat mixture over filling; press lightly.
Bake 25 to 30 minutes or until golden brown. Cool completely, about 1 hour 30 minutes. For bars, cut into 8 rows by 4 rows.