1 1/2 c. all-purpose 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. melted butter
1 (16 oz.) can whole cranberry sauce
1/4 c. finely chopped pecans or walnuts

In a large mixing bowl stir together the flour, oats, brown sugar, lemon peel and baking soda. Stir in the butter; mix thoroughly. Reserve 1 cup of the flour-oat mixture for the topping. Pat the remaining oat mixture into an ungreased 12 x 7 1/2 x 2 inch pan. Bake in 350 degree oven for 20 minutes.

Carefully spread cranberry sauce atop baked crust. Stir nuts into reserved oat mixture. Sprinkle atop cranberry sauce. Lightly pat oat mixture into sauce. Bake for 25-30 minutes more or until top is golden. Cool in pan on wire rack. Cut into bars. Makes 24.