ruby date bars

Name: RUBY DATE BARS
Prep time: 45 min
Cook time: 45 min
Cuisine: American
Ingredients: 3 cup(s) fresh or frozen cranberries; 1 package(s) (8 oz) chopped, pitted dates; 1 1/2 cup(s) water; 3/4 cup(s) sugar; 2 teaspoon(s) finely shredded lemon peel; 1 tablespoon(s) lemon juice; 1 cup(s) packed light brown sugar; 1/2 cup(s) margarine or butter, softened; 1/4 cup(s) shortening; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) baking soda; 1/2 teaspoon(s) ground cinnamon; 1 1/2 cup(s) all-purpose flour; 1 1/4 cup(s) quick-cooking oats; ********TIPS********; - to make chopping whole dates easier, dip your knife in water frequently. the water will keep the dates from sticking to the knife. or, use kitchen shears, dipping them in the water between snips.; - since cranberries are seasonal, stock up on them while you can. double wrap a bag of cranberries with freezer wrap and freeze for up to 9 months. (it is not necessary to thaw the berries before using.); - these bars will be cholesterol-free if you use vegetable shortening in place of the butter or margarine (but watch for transfats).

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review

Private Recipe by

Sharon Colyer

@Cmom02

Louisville, KY

Many people have made a recipe like this for many years, but I took this recipe from Better Homes and Gardens: America's Best-Loved Community Recipes from a 1994 edition.

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yield serving(s)

prep time 45 Min

cook time 45 Min

method Bake

Ingredients For ruby date bars

3 c

fresh or frozen cranberries
1 pkg

(8 oz) chopped, pitted dates
1 1/2 c

water
3/4 c

sugar
2 tsp

finely shredded lemon peel
1 Tbsp

lemon juice
1 c

packed light brown sugar
1/2 c

margarine or butter, softened
1/4 c

shortening
1/2 tsp

salt
1/2 tsp

baking soda
1/2 tsp

ground cinnamon
1 1/2 c

all-purpose flour
1 1/4 c

quick-cooking oats
********TIPS********
to make chopping whole dates easier, dip your knife in water frequently. the water will keep the dates from sticking to the knife. or, use kitchen shears, dipping them in the water between snips.
since cranberries are seasonal, stock up on them while you can. double wrap a bag of cranberries with freezer wrap and freeze for up to 9 months. (it is not necessary to thaw the berries before using.)
these bars will be cholesterol-free if you use vegetable shortening in place of the butter or margarine (but watch for transfats).

How To Make ruby date bars

1
In a large saucepan, combine the cranberries, dates, water, granulated sugar, lemon peel and lemon juice.

2
Bring the cranberry-date mixture to a boil over high heat, stirring frequently. Reduce the heat and simmer, uncovered, about 12 minutes or until the mixture is thickened, stirring occasionally. Cool slightly.
3
Preheat oven to 375°F. Grease a 13 x 9 2 inch baking pan.
4
In a large mixing bowl, combine the brown sugar, butter, and shortening. Beat with an electric mixture until the mixture is light and fluffy. Add the salt, baking soda and cinnamon.
5
Add the flour, about 1/2 cup at a time. Once the flour is incorporated, stir in the oats (the mixture will look crumbly). Set 2 cups of the oat mixture aside for the topping. Press the remaining oat mixture evenly into the prepared pan.
6
Evenly spread the cranberry-date mixture on top of the oat mixture in the pan. Sprinkle with the reserved oat mixture. Bake in the 375°F oven for 25-27 minutes or until the topping is lightly browned. Cool on a wire rack. Cut into 2 x 1 1/2 inch bars for 36 bars.
7
Nutrition: (Per Bar): 123 cal, 0 mg chol, 21 g carb, 1 g protein, 73 mg sodium, 4 g fat (1 g sat), 86 mg potassium.
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