1 1/2 cups granulated sugar

1 cup butter -- softened

2 eggs

2 teaspoons orange peel -- grated

2 teaspoons vanilla extract

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

2 cups peeled apples -- chopped

1 cup cranberries -- fresh or frozen

--coarsely chopped 1 cup chopped nuts

Orange Butter Cream: 1/3 cup butter -- softened

3 ounces cream cheese -- softened

1 teaspoon vanilla extract

2 cups powdered sugar

1 teaspoon orange peel -- grated

2 teaspoons milk -- to 4 teaspoons

Preheat oven to 350 degrees; grease a 15 x 10 x 1-inch jelly roll pan. In a large mixer bowl, combine the sugar, butter, eggs, orange peel and vanilla extract. Beat on medium speed, scraping the bowl often, for 2 to 3 minutes until well mixed. Reduce the speed to low; add the flour, baking soda and salt. Continue beating, scraping the bowl often, for 1 to 2 minutes until well mixed. By hand, stir in the apples, cranberries and nuts. Spread in the prepared pan. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely. In a small mixer bowl, combine the butter, cream cheese and vanilla extract. Beat on medium speed, scraping the bowl often, for 1 to 2 minutes until well mixed. Reduce the speed to low. Continue beating, gradually adding the powdered sugar, orange peel and enough milk for desired spreading consistency. Thinly frost the cooled bars; cut into bars.