Rating:

5.0 (1 vote)

Ingredients

1 1/2 cups fresh cranberries, sorted
grated zest of one orange
1 cup sugar, divided
1 1/2 cups flour
1/2 cup yellow cornmeal
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3 tablespoons unsalted butter, room temp.
1 egg lightly beaten
1/2 cup fresh orange juice
1/2 cup water

Directions

Preheat oven to 325. Butter an 8 1/2 by 4 1/2 by 2 1/2 inch loaf pan. Coarsely chop cranberries and place in a small saucepan over low heat. Add the orange zest, 1/2 cup sugar and stir to dissolve. Set aside to cool.
In a bowl stir together the flour,cornmeal,salt,baking powder and baking soda. In a separate bowl, combine the butter with the remaining 1/2 cup sugar. Beat until light and fluffy, about 3 minutes. Beat in the egg then stir in half of the flour mixture, and then the orange juice and water. Stir in the remaining flour mixture, then the cooled cranberry mixture. Spoon the batter into the loaf pan. Bake for 55-60 minutes. Remove from oven, let rest for 5 minutes and let cool on rack.