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Breakfast: Breakfast Cranberry Squares

Source of Recipe

Garden Ridge Bed & Breakfast, Joan Foster


Recipe Introduction

" This can all be made in advance and baked at the last minute so you look as if you’ve been baking all morning. The smell is heavenly. And, you are all sworn to secrecy as to how easy it is to prepare and be prepared!"
Brandied Cranberry Sauce

In a 9X13 pan:
4 cups fresh or frozen cranberries
Sprinkle evenly with 2 cups of sugar

Cover and bake for one hour.
Remove from oven, stir carefully, then add either 1/3 cup of orange juice or brandy.

Store in fridge for up to three weeks.
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Cranberry Starter

Mix 1 1/2 cups each of rolled oats, flour, brown sugar
and 1 tsp baking powder
Blend in 3/4 cup butter till mixture is crumbly.
Store in fridge.

In morning, cover with the crumble the appropriate number of individual spring-form pans for your guests, top with a bit of brandied cranberry sauce, and a bit of the crumble on top of that.

Or, press two thirds of the crumble in a 9X9 pan, one cup of the sauce, then the remaining third of the crumble on top. Bake at 350 for 30 minutes.

Top with sour cream and a bit of brown sugar or whipped cream.