1 or 2 C fresh or frozen cranberries, coarsely chopped
Comment on the cranberries: cutting them in half is fine. I have found that they are easier to cut when they are frozen (less juice to get all over everything).
Instructions:
0) preheat oven to 350 degrees F.
1) Sift together flour, sugar, baking powder, baking soda,
and salt. 2) Cut in shortening until mixture resembles
coarse meal.
3) Combine orange juice and grated rind with well-beaten
egg. Add this mixture to the dry ingredients,
mixing just enough to dampen.
4) Carefully fold in chopped nuts and cranberries (you
don't want the cranberries to disintegrate :-) )
5) Spoon into greased loaf pan (9"x5"x3"). Spread corners
and sides slightly higher than center.
6) Bake in a moderate oven (350 degrees F) about 1 hour....
until crust is golden brown and a toothpick, when
inserted, comes out clean.
7) Cool.
This recipe originally came off of a package of Ocean Spray Cranberries eons ago (before I was born, anyway)... My mother makes this every Thanksgiving and Christmas... She also frosts them with a "buttercream" frosting (conf-ectioners' sugar, margarine, and a little water mixed together).
This bread freezes *very* well (however, I wouldn't recommend putting frosting on it before freezing.... the frosting sticks to the covering as the bread defrosts).
