Bea's Cranberry Bread - A Massachusetts Must

As you can see, I'm in a Fall seasonal ingredient frenzy. First, Stuffed Pumpkins, then Pumpkin Gnocchi, next Butternut Squash Soup, and now Cranberry Bread. The thing is (and I have learned this the hard way) that when cranberries are in season, you have to scoop them up because once winter rolls around, they're nowhere to be found, not even frozen. This year, I'm actually going to freeze some so that I have them in the winter. I recommend you do the same. They're great with venison and things like that.

What I want to know is who is the genius that figured out a way to make the horribly bitter cranberry a dessert favorite? Have you ever gone to a cranberry bog and eaten a fresh cranberry? Yuk. Terrible! P'tooey! But of course, add a heap of sugar and butter to it and voila, it's a fabulous, slightly tart and very colorful addition to your bread. Ahh the magic of baking.

Following is my mother's recipe. Bea is the quintessential New Englander so you can trust that this recipe is the real deal. Personally, I think the secret ingredient is the orange juice. It keeps the bread nice and moist. Hope you like it. Enjoy it with a nice hot cup of tea or coffee. Good stuff.

Cranberry Bread Recipe

Ingredients:
• 2 cups flour
• 1/2 tsp salt
• 1-1/2 tsp baking powder
• 1 tsp baking soda
• 1 cup sugar
• 1 cup cranberries cut in thirds (or pulsed in the food processor if you have one - don't overprocess!)
• 1/3 cup orange juice
• 2 tbsp canola oil
• 1 egg beaten
• 1/2 cup chopped nuts

How to:
- Sift together flour, salt, powder, baking soda and sugar.
- Add orange juice, canola oil and enough boiling water to make 3/4 cup. Add egg, nuts and cranberries.
- Bake in greased loaf pan for 45 minutes at 350 degrees.
- Slice into 1" slices and serve.