1 (12 oz.) pkg. cranberries
1 (8 oz.) pkg. chopped pitted dates
1 tsp. vanilla
2 c. all-purpose flour
2 c. rolled oats
1 1/2 c. packed brown sugar
1/2 tsp. baking soda
1/4 tsp. salt
1 c. butter, melted

FOR FILLING: In a medium saucepan, combine cranberries and dates. Cook covered over low heat 10 to 15 minutes or until cranberries pop, stirring frequently. Stir in vanilla. Set aside.

In a large bowl, stir together flour, oats, brown sugar, soda and salt. Stir in butter until well blended. Pat half the mixture on the bottom of an ungreased 9x13x2 inch baking pan. Bake in a 350 degree oven for 8 minutes. Carefully spread filling over baked mixture.

Sprinkle remaining oat mixture on top. Pat gently. Bake 20 or 22 minutes or until golden. Cool on wire rack. If desired, sprinkle lightly with orange glaze. Cut into bars. Makes 32.