3 C. fresh cranberries

1 8 oz. package of chopped dates

1 1/2 C. water

3/4 C. granulated sugar

2 T. lemon peel, finely shredded

1 T. lemon juice

1 C. light brown sugar, packed

1/2 C. butter, softened

1/4 C. shortening

1/2 t. salt

1/2 t. baking soda

1/2 t. ground cinnamon

1 1/2 C. all purpose flour

1 1/4 C. quick-cooking oats (uncooked)

In a heavy saucepan, combine the cranberries, dates, water, granulated sugar, lemon peel, and lemon juice. Bring to a boil over high heat, stirring frequently. Reduce the heat and simmer 10-12 minutes or until the mixture is thickened, stirring occasionally. Cool slightly.

Preheat over to 375 degrees. Grease a 13 x 9 x 2" pan. Line with aluminum foil (preferably the new release kind) leaving an overhang in which to lift up bars after baked and cooled to cut evenly. Set aside.

In a large mixing bowl, combine the brown sugar, butter and shortening. Beat with an electric mixer until the mixture is light and fluffy. Add the salt, baking soda, and cinnamon. Add the flour, about 1/2 cup at a time. Once the flour in incorporated into the mixture, stir in the oats until mixture is crumbly. Set 2 cups of the oat mixture aside for the topping. Press the remaining oat mixture evenly into the prepared pan.

Evenly spread the cranberry mixture on top of the oat mixture in the pan. Sprinkle with the reserved oat mixture. Bake in the 375 degree oven for 25-30 minutes or until the topping is lightly browned. Cool completely. Cut into bars.