Cranberry Bread

• 1C. firm cranberries, cut in half
• 1 Orange, grate rind and squeeze juice
• 2T. shortening
• 1C. Sugar
• 2C. sifted flour
• 1 1/2 tsp. baking poweder
• 1C. chopped nuts
• 1/2 tsp. salt
• 1/2C. raisens

1. Cream shortening, add sugar, grated rind and egg. Blend well.
2. Take 2T. of the flour and mix with fruit and nuts.
3. Sift remain flour, salt, and baking poweder together.
4. Measure orange juice and add enough boiling water to make 1/2 cup.
5. Add orange juice alternately with dry ingredience to shortening mixture
6. Add flour, fruit, and nuts to shortening mixture
7. Bake in greased load pan for 1 hour at 325. I like to used mini loaf pans.
8. After cooled you can freeze. Slice frozen to keep neat
9. Thaws quickly and can be used at once.

cranberries, orange, shortening, sugar, flour, baking poweder, nuts, salt, raisens

Taken from www.epicurious.com/recipes/member/views/cranberry-bread-1252392 (may not work)