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Orange-Cranberry Bread

Excellent holiday meal accompaniment. make ahead on day and store at room temperature in aluminum foil. Great with cold turkey sandwiches.

1 1/2 cups fresh cranberries
1 orange zest, grated
1 cup sugar
1 1/2 cups all-purpose flour
1/2 cup yellow corn meal
1/2 teaspoon salt
1/2 teaspoon baking soda
3 tablespoons unsalted butter, at room temperature
1 egg, lightly beaten
1/2 cup fresh orange juice
1/2 cup water

Preheat an oven to 325°. Butter an 8 1/2"x 4 1/2"x 2 1/2" 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, corn meal salt, baking powder and baking soda. Set aside.

In a separate bowl combine the butter and the remaining 1/2 cup of sugar. Beat until light and fluffy, about 3 minutes. Beat in the egg. Stir in half the flour mixture, and then the orange juice and water. Stir in the remaining flour mixture and then the cooled cranberry mixture. Do not over mix. Spoon the batter into the prepared loaf pan. Place in the oven and bake until a toothpick inserted in the center of the loaf comes out clean. 55-60 minutes.

Remove from the oven and let rest 5 minutes. Turn out onto a wire rack and let cool. Slice and serve.

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