| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | California | Breads, Cranberries | 8 | Servings |
INGREDIENTS
| 2 2/3 | c | Sugar |
| 1 | c | Water |
| 4 | c | Fresh cranberries |
| 1 3/4 | c | Sifted flour |
| 1/2 | ts | Salt |
| 2 | ts | Baking powder |
| 1/4 | ts | Baking soda |
| 1/3 | c | Butter,melted |
| 2 | Eggs,beaten | |
| 1/2 | c | Chopped walnuts |
| 1 | c | Mashed banana |
| 1/4 | c | Cranberry juice,reserved from cooked berries,option |
| 2 | tb | Granulated sugar,optional |
| 2 | tb | Grand Marnier,optional |
INSTRUCTIONS
From "The California Heritage Cookbook," the Junior League of Pasadena. In a large saucepan, bring 2 cups sugar and the water to a boil, stirring to dissolve the sugar. Add the berries and simmer over low heat for 10 minutes or until berries pop open. Cool. Drain the berries, reserving the juice and measuring 1 cup of berries for use in the bread. Sift together the flour, salt, baking powder and baking soda. In a large bowl, combine 2/3 cup sugar, the butter, eggs, walnuts, banana and berries. Add the flour mixture to the berry mixture, stirring until blended. Pour the mixture into a greased and lightly floured 9x5x3: loaf pan. Bake in a preheated, 350'F. oven for 1 hour or until a toothpick inserted in the center comes out clean. For a topping (optional) combine the cranberry juice, 2 tablespoons sugar and the Grand Marnier in a small saucepan and stir over low heat until heated through. Poke a few holes in the baked loaf and pour on the topping. Cool 10 minutes in the pan. Turn the loaf out on a rack and cool completely. Wrap in foil and store one day before slicing. Makes 1 loaf. Nutritional analysis per serving: 360.4 calories; 8.6 grams total fat; (3.8 grams saturated fat); 4 grams protein; 22.4 grams carbohydrates; 71.7 milligrams cholesterol; 169.4 milligrams sodium. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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