1/2 c. orange juice
1/2 c. water
1 c. old fashioned oats
1 c. fresh or frozen whole cranberries, chopped
1/2 c. sugar
3/4 c. all purpose flour
1/4 c. melted butter
3 tbsp. sugar
1 1/2 c. all purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. ground nutmeg
3/4 c. packed brown sugar
1/2 c. softened butter
2 eggs
1 1/2 tsp. grated orange peel
1 tsp. vanilla

Preheat oven to 350 degrees. Grease a 9 x 9 x 2 inch baking pan. In a small saucepan bring orange juice and water to a boil. Remove from heat. Stir in oats; set aside to cool to lukewarm. In a small bowl toss cranberries with 1/2 cup sugar; set aside.

Combine 3/4 cup flour, melted butter, and 3 tablespoon sugar until mixture resembles coarse crumbs; set crumb topping aside. In another bowl combine 1 1/2 cup flour, salt, baking powder, soda, and nutmeg; set aside.

In large mixer bowl at medium speed, beat brown sugar and softened butter until light and fluffy. Beta in eggs, orange rind, and vanilla until well blended. Beat in oats mixture. At low speed beat in flour, nutmeg mixture until smooth.

By hand, stir in sugar and cranberries. Pour into pan. Sprinkle with crumb topping. Bake for 45-50 minutes or until a wooden pick inserted comes out clean and crumbs are lightly browned. Let stand 15 minutes before serving.