Recipe - Orange Cranberry Bread

3 cup Allpurpose flour
1 cup Fresh or frozen cranberries,
chopped
Three fourths cup Granulated sugar
One half cup Walnuts, chopped
1 One half teaspoon Baking powder
One half teaspoon Baking soda
1 lg Egg
One half cup Prepared cranberryorange
sauce
1/3 cup Milk
One fourth cup Butter or margarine, melted
2 tablespoon Apple jelly or apricot
preserves
Whole cranberries, Optional
Green candied cherries,
Optional
Confectioners' sugar,
Optional

Preheat the oven to 350F. Grease a 4cup 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, cranberryorange
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 6inch ring loaf or about 12 servings.

[REDBOOK; Nov 1990]

Posted by Fred Peters.

Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini