For Pat Hawn:
This recipe is from the back of the Ocean Spray cranberry package and is a
great way to use up that last cup of cranberries.
You can also turn this recipe into a batch of muffins, just raise the heat
to 375F and reduce the time according to your oven.
Cranberry Fruit Nut Bread
1 C fresh cranberries, chopped
1/2 C chopped nuts
1T grated orange peel
2 C flour (all purpose)
1 C sugar
1 and 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
2 T shortening
1 beaten egg
3/4 C orange juice
Grease and flour a 9 x 5 loaf pan. Mix together prepared berries, nuts,
and orange peel. Set aside. Mix dry ingredients. Cut in
shortening. Stir in OJ and egg, mixing just to moisten. Fold in
cranberries, nuts and orange peel. Spoon into prepared pan. Bake about 60
minutes at 350F or until tester comes out clean. Cool 15 minutes. Remove
from pan and cool completely.
Carolyn
PS: Left over cranberry sauce is delicious in baked acorn squash or (if
you're a squash hater) use it as a topping on whole grain pancakes!!