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
-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]
Yields
6 Servings