FLEXX Productions


1 ½ c. chopped raw cranberries
4 tsp. grated orange peel
3 Tbsp. sugar
3 c. all-purpose flour
3 tsp. baking powder
½ tsp. baking soda
¾ tsp. salt
¾ tsp. nutmeg
1 c. sugar
2 eggs, beaten
¾ c. orange juice
¾ c. water
½ c. oil

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  1. Combine cranberries, orange peel, and 3 Tbsp. sugar. Stir to mix and set aside.
  2. Sift together flour, baking powder, baking soda, salt, nutmeg, and 1 ¼ c. sugar.
  3. Add eggs to orange juice and water; mix well. Add with cranberry mixture and shortening to dry ingredients. Stir just enough to blend and moisten all dry ingredients.
  4. Turn into a greased 9 x 5 x 3” loaf pan.
  5. Bake at 350 degrees for 1 ½ hours, or until cake tester inserted in center comes out clean. Set pan on wire rack; cool 20 minutes. Turn bread out on wire rack and cool completely. Wrap in plastic wrap; store in refrigerators or freeze. Do not cut for 24 hours. Makes 1 loaf.