Put all the dry ingredients in a large bowl with the margarine.
Cut the dry ingredients and butter with a knife until they form small lumps (mixture will be crumbly).
Coat the bottom of a 9 x 13 inch non-stick pan evenly a little coconut oil, then line with half of the dry ingredient mixture.
Pack the mixture down so it forms a firm crust.
Spread the cranberry sauce evenly over the crust.
Put the second ½ of the dry mixture over the top of the cranberry sauce.
Lightly sprinkle some additional cinnamon over the top.
With a pastry brush, spread diluted egg yolks over the top of the dry mixture topping. (Note: dilute the egg yolk with a few sprinkles of water and beat with a fork).
Bake in the oven at 350 degrees F for approximately 35-45 minutes (top will be golden).
Cool cranberry squares in the pan on a baking rack until at room temperature. Cut mixture into 2″ squares and place on a plate or in a tin.
Place in refrigerator until ready to serve.
Notes
For Cranblueberry Squares, follow the recipe exactly substituting 1 can of fresh or frozen blueberries for 1 can of whole berry cranberry sauce. Cranberry squares can be served cold or warm. Keep in refrigerator to keep fresh. This recipe goes great with vanilla ice cream or a dollop of whip cream!
Recipe by at https://maryannridinispencer.com/moms-cranberry-squares/