This recipe gets an A for versatility and simplicity. It uses simple ingredients and can be used as a side dish or as a dessert. It can be served cold, room temperature or hot. It can be a delicious accompaniment to grilled chicken and can be served as a side dish right in its pie plate. Or, it can be scooped out onto plates or ramekins and served with a scoop of ice cream.
The original recipe made its rounds when I was first married and living in Pittsburgh. I recall that it used margarine, canned pineapple and had loads of sugar. I have adapted it to eliminate the margarine, use some fresh fruit and I have reduced the amount of sugar in the streusel topping. It is now better than ever!
1 can cranberry sauce, whole or jellied variety
1/2 cup fresh or frozen cranberries (optional)
1/2 cup fresh or frozen fruit, diced
1/2 cup uncooked oatmeal
1/4 cup sugar
6-8 tablespoons oil
1 teaspoon cinnamon
1/4 teaspoon ginger (optional)
Decant cranberry sauce into Pyrex pie plate and mash with a fork or masher until flat, covering the entire bottom of the pie plate. Add fresh/frozen cranberries and fruit and mix slightly with the canned cranberry.
In a bowl or in a food processor with the s-blade attached, combine oatmeal, sugar, oil, cinnamon, and ginger. Sprinkle on top of the cranberry mixture.
Bake at 375 degrees F for 30-40 minutes. Streusel should be golden brown on top when done.