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. butter, melted
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 the baking soda. Stir in the butter and mix thoroughly. Reserve 1 cup of the flour-oat mixture for the topping. Pat the remaining oat mixture into an ungreased 12x7x2 inch baking pan. Bake at 350 degrees for 20 minutes.

Carefully spread cranberry sauce atop the baked crust. Stir the nuts into the reserved oat mixture. Then sprinkle the oat mixture on top of the cranberry sauce. Lightly pat oat mixture. Bake for 25-30 minutes more or until golden. Cool, leave in pan on a wire rack. When cooled, cut into bars.

If you wish to freeze...transfer bars to a freezer container or freezer bags. Can be frozen up to 12 months. To serve, thaw 10-15 minutes at room temperature.