Orange cranberry bread

Yield: 6 Servings

Ingredients:

3 c All-purpose flour
1 c Fresh or frozen cranberries -chopped
3/4 c Granulated sugar
1/2 c Walnuts chopped
1 1/2 ts Baking powder
1/2 ts Baking soda
1 lg Egg
1/2 c Prepared cranberry-orange -sauce
1/3 c Milk
1/4 c Butter or margarine melted
2 tb Apple jelly or apricot

Instructions:

-preserves Whole cranberries Optional Green candied cherries -Optional 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