lnp@ATHENA.MIT.EDU (11/08/90)
Cranberry Fruit Nut Bread 2 C all-purpose flour 1 C sugar 1 1/2 tsp double acting baking powder 1/2 tsp baking soda 1 tsp salt (optional) 1/4 C shortening 3/4 C orange juice 1 T grated orange rind 1 egg, well beaten 1/2 C chopped nuts 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 (confectioners' 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). Enjoy!! -Lisa N Paradis