---------- Recipe via Meal-Master (tm) v8.02
  
       Title: ORANGE CRANBERRY BREAD
  Categories: Breads, Fruits, Holiday, Gifts
       Yield: 6 servings
  
       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
  
   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
  
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