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1 (12 ounce) package whole cranberries
Cup butter 3 / 4, melted
3 / 4 cup water
1 (18.25 ounce) package yellow cake mix
1 cup white sugar
1 cup rolled oats
1 teaspoon ground cinnamon
3 / 4 cup brown sugar
1 teaspoon ground ginger
In a saucepan over medium heat, combine cranberries, white sugar and water. Cook, stirring occasionally, until all the cranberries have burst and the mixture is thick, about 15 minutes. Remove from heat and let cool.
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine cake mix, melted butter and eggs. Stir in rolled oats, brown sugar, ginger and cinnamon. Allow about 1 1 / 2 cups of mixture and is broken down in the bottom of a 9×13 inch baking dish. Bring together into a solid crust, it is as straight as possible. Spread cranberry mixture over cooled crust. Pinch pieces of the remaining mixture and spread evenly over the cranberry layer.
Bake for 35 to 40 minutes in the preheated oven, until golden. Let cool in pan 40 minutes before cutting into bars.