In saucepan combine 1/2 cup granulated sugar, 4 teaspoons cornstarch, and 1/2 teaspoon ground ginger; stir in one 14 ounce jar cranberry-orange relish. Stir over medium heat until bubbly; cook and stir 3 minutes more. Remove from heat; stir in 3/4 cup chopped nuts. Cool.

Cream 1/2 cup softened butter and 1 cup packed brown sugar. Stir together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt; stir into creamed mixture. Add 1 1/2 cups quick-cooking rolled oats and 1 tablespoon water; mix until crumbly.

Firmly pat half of the oat mixture into ungreased 13 x 9 x 2 inch baking pan. Spread with cranberry mixture. Combine remaining oat mixture and 1 tablespoon water; sprinkle over fruit. Pat smooth. Bake at 350 degrees about 30 minutes. Cool; cut into squares. Makes 48.