| 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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