Place all of the crust ingredients into a food processor and blend together until it looks like sand. If you pick up some in your hand and squeeze, it should hold its shape. Dump mixture into your 9X13 glass pan and press it down flat with the bottom of a cup or glass. Try and make sure your crust has an even thickness. Bake crust for ten minutes then rotate and bake for another ten minutes, until light brown. Let cool slightly.

For the orange filling, whisk together all of the orange filling ingredients until well incorporated.

For the cranberry filling, place all cranberry filling ingredients into a small pot and cook until thick.

Once your fillings are finished being made, layer the cranberry filling on top of your baked clove shortbread crust and smooth out. Re-whisk your orange filling and then pour on top of the cranberry layer.

Very carefully place in the oven and bake for 20 minutes, then rotate. Bake for 20 more minutes. Once it has been in the oven for a total of 40 minutes, jiggle the baking pan. If you bars are still semi liquid, add ten more minutes. If after ten minutes they are still jiggly, continue to add time in five minute increments until set.