Orange cranberry bread

6 servings

Ingredients

Quantity Ingredient
3 cups All-purpose flour
1 cup Fresh or frozen cranberries, chopped
¾ cup Granulated sugar
½ cup Walnuts, chopped
1½ teaspoon Baking powder
½ teaspoon Baking soda
1 large Egg
½ cup Prepared cranberry-orange sauce
⅓ cup Milk
¼ cup Butter or margarine, melted
2 tablespoons Apple jelly or apricot preserves
Whole cranberries, Optional
Green candied cherries, Optional
Confectioners' sugar, Optional

Directions

Preheat the oven to 350F. Grease a 4-cup fluted ring mold. Stir the flour, chopped cranberries, sugar, walnuts, baking powder, and baking soda in a large bowl to mix well. Beat the egg, cranberry-orange sauce, milk, and melted butter in a second bowl with a wire whisk or a fork; when thoroughly blended, stir in the flour mixture until just mixed.

Spoon the batter into the prepared mold. Bake for 1 hour until a wooden pick inserted in the center comes out clean. Cool the bread in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely. Stir the apple jelly in a small saucepan over low heat until warm and melted; brush over the top of the cooled bread.

Decorate, if desired, with whole cranberries, green candied cherries, and a light dusting of confectioners' sugar. Store, wrapped in plastic, in the refrigerator for up to 1 week; brush with jelly and decorate after storing.

Makes one 6-inch ring loaf or about 12 servings.

[REDBOOK; Nov 1990]

Posted by Fred Peters.

Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0

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