---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Orange - Cranberry Bread
  Categories: Breads
       Yield: 6 Servings
  
   1 1/2 c  Fresh cranberries
       1    Orange; grated zest
   1 1/2 c  All-purpose flour
     1/2 c  Yellow cornmeal
     1/2 ts Salt
   1 1/2 ts Baking powder
     1/2 ts Baking soda
       3 tb Unsalted butter; room temp.
       1    Egg; lightly beaten
     1/2 c  Fresh orange juice
     1/2 c  Water
  
      Preheat oven to 325F degrees.  Position a rack in the middle of the
   oven.  Butter an 8 1/2x4 1/2x2 1/2-inch loaf pan.
      Sort the cranberries and discard any soft ones. Coarsely chop them and
   place in a small saucepan over low heat. Add the orange zest and 1/2 cup of
   the sugar and heat slowly just to a simmer, stirring to dissolve the sugar.
   Set aside to cool.
      In a bowl stir together the flour, cornmeal, salt, baking powder and
   baking soda.  Set aside.
      In a separate bowl combine the butter and the remaining 1/2 cup sugar.
   Beat until light and fluffy, about 3 minutes. Beat in the egg. Stir in half
   of the flour mixture, and then the orange juice and water. Stir in the
   remaining flour mixture and then the cooled cranberry mixture. Do not
   overmix.  spoon the batter into the prepared loaf pan.
      Bake until a toothpick inserted in the center of the loaf comes out
   clean, 55-60 minutes.
      Remove from the oven and let rest for 5 minutes. Turn out onto a wire
   rack and let cool.  Slice and serve.
      Makes 1 loaf; serves 6-8.
   
   NOTE:  Can be made a day ahead; cooled and wrapped in plastic wrap or
   aluminum foil; stored at room temperature. Also good served with roast
   turkey or chicken. Excellent for cold turkey sandwiches, too. Source:
   Thanksgiving & Christmas; by Chuck William’s; Williams-Sonoma Kitchen
   Library; Copyright, 1993. Trade ISBN 0-7835-0258-3.
      Meal Master by:  Nancy Filbert; Prodigy ID - LRCE87A. Sept, 1996.
  
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