Orange Cranberry Bread

      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.


Yield: 6 Servings