Cranberry Carmel Cake - Cranberry Date Salad - Cranberry Orange Bread - Cranberry Orange Muffins -
Cranberry Orange Relish - Cranberry Pecan Bars - Cranberry Salad - Raspberry Cranberry Ring
Cranberry Orange Bread
2 cups all-purpose flour
3/4 cup sugar
1 1/2 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
1/4 cup margarine or butter, softened
1 tbsp grated orange peel
3/4 cup orange juice
1 egg
1 cup fresh or frozen cranberries, chopped
1/2 cup chopped nuts
Heat oven to 400 degrees. Grease bottom only of loaf pan 9 x 5 x 3. Mix flour, sugar, baking powder, salt, and baking soda. Stir in margarine until mixture is crumbly. Stir in orange peel, orange juice and egg just until moistened; stir in cranberries and nuts. Spread in pan. Bake until wooden pick inserted in the center comes out clean, 55 to 65 minutes. Cool 5 minutes. Loosen sides of loaf from pan; remove from pan. Cool completely before slicing.
2 cups all-purpose flour
3/4 cup sugar
1 1/2 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
1/4 cup margarine or butter, softened
1 tbsp grated orange peel
3/4 cup orange juice
1 egg
1 cup fresh or frozen cranberries, chopped
1/2 cup chopped nuts
Heat oven to 400 degrees. Grease bottom only of loaf pan 9 x 5 x 3. Mix flour, sugar, baking powder, salt, and baking soda. Stir in margarine until mixture is crumbly. Stir in orange peel, orange juice and egg just until moistened; stir in cranberries and nuts. Spread in pan. Bake until wooden pick inserted in the center comes out clean, 55 to 65 minutes. Cool 5 minutes. Loosen sides of loaf from pan; remove from pan. Cool completely before slicing.
