Place a rack in the center of the oven and preheat the oven to
Set aside an ungreased 13-by 9-inch baking pan.
Pick over the cranberries, and discard any that are shriveled
or discolored. Place the remaining cranberries, granulated sugar,
and water in a medium-size heavy saucepan over medium heat. Cook,
stirring, until the mixture is thickened and al the cranberries
pop, 10 to 15 minutes. Remove the pan from the heat, pour the cranberry
filling into a shallow freeze-proof glass dish, and place it in
the freezer to cool.
Place the cake mix, melted butter, oatmeal, brown sugar, eggs,
and ginger in a large mixing bowl. Blend with an electric mixer
on low speed f or 1 to 1-1/2 minutes. Stop the machine and scrape
down the sides of the bowl with a rubber spatula. The mixture will
be thick. Reserve 1-1/2 cups for the topping. Transfer the remaining
crust mixture to the pan. Using your fingertips, press the mixture
evenly over the bottom of the pan so that it reaches all sides.
Remove the chilled cranberry filling from the freezer and pour
it over the crust, spreading it out with the rubber spatula. Pinch
off pieces of the reserved crust mixture and scatter them over the
filling. Place the pan in the oven.
Bake the cake until it is light brown and bubbling, 35 to 40 minutes.
Remove the pan from the oven and place it on a wire rack to cool
for 30 minutes.
Cut the cake into 24 bars. Remove bars from the pan with a metal
spatula, and serve