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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.