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.
[REDBOOK; Nov 1990] Posted by Fred Peters.
Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0