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 1/2×4 1/2×2 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. —–