3 c All-purpose flour 1/3 c Milk
1 c Fresh or frozen cranberries, 1/4 c Butter or margarine, melted
-chopped 2 tb Apple jelly or apricot
3/4 c Granulated sugar -preserves
1/2 c Walnuts, chopped Whole cranberries, Optional
1 1/2 ts Baking powder Green candied cherries,
1/2 ts Baking soda -Optional
1 lg Egg Confectioners’ sugar,
1/2 c Prepared cranberry-orange -Optional
-sauce
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]
Yields
6 servings