| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains, Eggs, Dairy | Breads, Fruits, Holiday, Gifts | 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 preserves |
| Whole cranberries, Optional | ||
| Green candied cherries, Optional | ||
| Confectioners' sugar, Optional |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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