Cook Time: 30 minutes
Difficulty: Easy

Do you love cranberries? Cranberries are one of our favorites here at Cherchies, and with Christmas around the corner, this easy recipe is the perfect holiday dessert, afternoon snack, or breakfast treat.

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I was inspired by an old recipe I had in my cabinet, and instead of Apricot Preserves as in the original recipe, I added a bit of Cherchies® flair by substituting our Cranberry Preserves for the Apricot and added coconut to the mix. Luckily my hunches were correct as the end result was delicious!

This recipe could easily be made with any of our preserves, our Cranberry Preserves with Champagne, Blackberry Preserves, Fig Preserves With Cinnamon, or any of our butter spreads, but I was feeling festive and chose Cranberry Preserves:)

So, all you cranberry lovers out there, you need to add this recipe to your Cranberry collection. You won't be disappointed! AND, because we love ya, all our cranberry products are on SALE this weekend!
-Original recipe- Gator Country Cooks- From the Junior League Centennial Cookbook

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Ingredients

1 cup quick cooking oats (for a gluten free version, substitute GF oats)
1/2 cup shredded coconut
1 teaspoon (tsp) baking soda
1 cup all-purpose flour (for a gluten free version, substitute your favorite all-purpose GF baking flour)
1/4 teaspoon (tsp) salt
1 cup packed brown sugar
8 Tablespoons (Tbsp.) melted butter
1 jar of Cherchies Cranberry Preserves with Champagne (or could substitute or Cherchies Blackberry Preserves, our Cherchies Fig Preserves With Cinnamon, or any of our butter spreads)

Preparation

Preheat the oven to 350 degrees. Grease a 13 x 9 baking dish with cooking spray. In a medium mixing bowl, combine the oats, coconut, baking soda, salt, and brown sugar. Add the melted butter to the ingredients and stir until ingredients are combined and crumbly.

Press half of the mixture into greased baking dish. Spread the Cranberry Preserves over the mixture. Sprinkle the remaining oat mixture over the Cranberry Preserves.