"From Gourmet Magazine, November 1981"

• 1/3 cup raisins
• 1/4 cup dark rum
• 1 cup rinsed and picked over cranberries, coarsely chopped (in processor)
• 2 tablespoons brown sugar
• 1/2 cup butter
• 1 3/4 cups brown sugar
• 2 large eggs, beaten lightly
• 1 teaspoon vanilla
• 1 3/4 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2/3 cup lightly toasted chopped walnuts

Directions:

Combine the raisins and rum in a small saucepan. Bring to a boil, cover and turn down the heat to a simmer for 5 minutes until the rum is absorbed. Remove to a small bowl to cool. Toss the cranberries with the 2 tablespoons brown sugar and let stand 15 minutes.

Melt the butter in a saucepan, add the brown sugar and cook over moderately low heat until it's just bubbly, stirring it frequently. Transfer to a heatproof bowl and let it cool 15 minutes. Beat in the eggs and vanilla. Add the dry ingredients and stir until well-combined. Stir in the raisins, cranberries, and nuts. Spread into a 9 by 13 inch greased baking pan and bake 35 to 45 minutes at 350 degrees, until it tests clean in the center. Put the pan on a rack to cool, and cut into bars.