A wonderful dessert made with whole cranberries and walnuts...perfect for the Autumn and Winter holiday season!
1 c. sugar
2 1/2 c. graham cracker crumbs
1 heaping tsp. cinnamon
1 c. chopped walnuts
1/2 c. melted butter
1 T. orange zest (grated outer rind)
3 c. whole berry cranberry sauce
First, place walnuts and graham crackers into seperate ziploc gallon storage bags. You are going to pound both with a mallet to crush.
Next mix 1/2 c. of the sugar, 1 1/2 c. of the graham cracker crumbs, the walnuts, cinnamon, butter and eggs, together thoroughly in a bowl.
Then spread TWO THIRDS of it over the bottom of a greased 8x13" baking pan.
Now, grate your orange rind. To do this keep rotating an orange over the fine grating portion of a grater, taking off only the orange colored outer layer.
In a bowl, mix together the 3 c. whole cranberry sauce and orange zest. Then spread it into the pan over the layer of graham/walnut batter.
To the 1/3 batter you have left, add the remaining 1 c. graham crumbs and 1/2 c. sugar and mix. It will start out dry but will return to a moist consistancy.
Spread over the top of the cranberry mixture. It is quite sticky and I actually had to use my fingers to place it all over the top.
Now pop it in the oven, uncovered, for 30 minutes at 350 degrees.
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