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Orange Cranberry Bread breads, fruits, holidays, gifts 3 cup all-purpose flour 1 cup fresh or frozen cranberries, choppe; d 3/4 cup granulated sugar 1/2 cup walnuts, chopped 1 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 large egg 1/2 cup prepared cranberry-orange sauce 1/3 cup milk 1/4 cup butter or margarine, melted 2 tablespoon apple jelly or apricot preserves 1 whole cranberries, optional 1 green candied cherries, optional 1 confectioners' sugar, optional 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 Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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