Makes 2 loaves

2 cups of ocean spray fresh cranberries, coarsely chopped

1 cup chopped nuts (walnuts, pecans, almonds or your choice)

2 T. grated orange peel (when I eat an orange, I zest it and place in freezer

for times like this)

4 cups all purpose flour

1 cup granulated sugar

1 cup firmly packed light brown sugar

3 t. baking powder

1 t. baking soda

2 t. salt

4 T. (vegetable shortening, margerine or unsalted butter)

1 1/2 cups orange juice (I like the one that has pulp, but its your choice)

2 well beaten eggs

Preheat oven to 350°F (180°C)

Generously grease and lightly flour 2 – 9″ x 5″ x 3″ loaf pans. Prepare cranberries, nuts and orange peel. SET ASIDE

In a bowl mix together flour, granulated sugar, baking powder baking soda and salt.

Cut in shortening. Stir in orange juice, egss and orange peel mixing just to moisten.

Fold in cranberries and nuts. Spoon into prepared pans.

Bake 50-60 minutes or until toothpick inserted in the middle comes out clean.

Cool on rack 15 minutes.

Remove from pans, cool immediately.

Wrap and store overnight.

Recipe is mine

Photo complements of

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