Preheat oven to 350°F. Prepare a 9-inch square baking pan with nonstick baking spray and parchment paper.
In a small mixing bowl, add orange zest and sugar. Rub the sugar and orange zest together until the sugar is orange in color and very fragrant. Set aside.
In a medium saucepan over medium heat, add cranberry sauce, orange juice, cinnamon and cardamom. Stir to combine. Heat for about 10 minutes, stirring occasionally to prevent burning. Remove from heat. Add the combined sugar, orange zest and vanilla extract. Stir to combine. Place in the fridge to cool completely, about 1 hour.
Combine oats, flour, brown sugar, cinnamon, baking powder and salt in a large mixing bowl. Whisk to combine, then add melted butter and vanilla extract. Mix with a fork until the mixture is fully coated in butter and looks like wet sand.
Spoon two-thirds of the mixture into the prepared baking pan to create a base. Firmly press the oatmeal streusel mixture into the pan until it is compact. Pour the cooled cranberry cardamom filling into the pan over the streusel, spreading evenly with a spatula. Sprinkle the remaining oatmeal streusel over the cranberry cardamom filling in an even layer. Gently press the streusel down to secure it to the filling.
Place the baking pan in the oven and bake for 35-40 minutes, or until the streusel is golden brown and cranberry filling is fully set. Allow to cool for at least 2 hours before cutting into nine equal squares. Dust with confectioners’ sugar before serving.
Preheat oven to 180°C. Prepare a 23-centimeter square baking pan with nonstick baking spray and parchment paper.
In a small mixing bowl, add orange zest and sugar. Rub the sugar and orange zest together until the sugar is orange in color and very fragrant. Set aside.
In a medium saucepan over medium heat, add cranberry sauce, orange juice, cinnamon and cardamom. Stir to combine. Heat for about 10 minutes, stirring occasionally to prevent burning. Remove from heat. Add the combined sugar, orange zest and vanilla extract. Stir to combine. Place in the fridge to cool completely, about 1 hour.
Combine oats, flour, brown sugar, cinnamon, baking powder and salt in a large mixing bowl. Whisk to combine, then add melted butter and vanilla extract. Mix with a fork until the mixture is fully coated in butter and looks like wet sand.
Spoon two-thirds of the mixture into the prepared baking pan to create a base. Firmly press the oatmeal streusel mixture into the pan until it is compact. Pour the cooled cranberry cardamom filling into the pan over the streusel, spreading evenly with a spatula. Sprinkle the remaining oatmeal streusel over the cranberry cardamom filling in an even layer. Gently press the streusel down to secure it to the filling.
Place the baking pan in the oven and bake for 35-40 minutes, or until the streusel is golden brown and cranberry filling is fully set. Allow to cool for at least 2 hours before cutting into nine equal squares. Dust with confectioners’ sugar before serving.
Madagascar Bourbon Pure Vanilla Extract
