Cranberry Nut Bread
|Fresh cranberries||1⁄2 Pound (2 Cups)|
|Cooking apple||1 Medium, peeled, cored, and cut into chunks|
|Walnuts||1⁄2 Cup (8 tbs)|
|Flour||2 Cup (32 tbs)|
|Sugar||1 Cup (16 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Soft butter||6 Tablespoon|
|Grated orange peel||1 Tablespoon|
|Orange juice||1⁄2 Cup (8 tbs)|
Put cranberries, apple, and walnuts through coarsest blade of food grinder; set aside.
Combine flour, sugar, baking powder, baking soda, and salt in a deep bowl.
Cut in butter until size of peas.
Stir in egg, orange peel, and juice; then the cranberry-apple mixture.
Stir until blended.
Spoon into greased 2-qt.mold or two 1-lb.coffee cans.
Cover with foil and tie.
Place filled mold or coffee cans on metal rack in slow-cooking pot.
Pour 2 cups hot water around mold.
Cover pot and cook on high for 2 1/2 to 3 hours.
Remove mold from pot.
Let stand several minutes; turn bread out on cooling rack.
Serve warm with butter.
Especially good as a coffee cake for brunch; with fresh fruit plate, or chicken salad for lunch.