1 1/2 c. flour
1 1/2 c. quick cooking rolled oats
3/4 c. packed brown sugar
1 tsp. finely shredded lemon peel
1/4 tsp. baking soda
3/4 c. butter, melted
1 (16 oz.) can whole cranberry sauce
1/4 c. finely chopped pecans or walnuts

In large bowl, stir together first 5 ingredients. Stir in melted butter and mix thoroughly. Reserve 1 cup of this mixture for topping. Pat remaining oat mixture into ungreased 12 x 7 1/2 inch baking pan. Bake at 350 degrees for 20 minutes. Spread cranberry sauce carefully over baked crust. Stir nuts into remaining oat mixture. Sprinkle this over sauce. Return to oven and bake for 25-30 minutes or until top is golden. Freezes well up to 12 months.