1 cup fresh cranberries, cut in half
1/4 cup sugar
1 3/4 cups flour
3/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tbsp shortening
1 tsp fresh orange zest (one large orange should do it)
3/4 cup orange juice
Grease a bread pan or muffin/mini-loaf pan, and preheat the oven to 350F.
Mix the cranberries with 1/4 cup sugar until they’re well coated. This mitigates their tartness and helps them not to sink to the bottom of the bread.
Mix the dry ingredients (including the non-cranberried sugar) in a large bowl, then cut in the shortening until it’s all in tiny crumbles. Make a well in the middle and pour in the juice, egg, and zest, then mix until everything is wet – don’t overdo it. Add the sugared cranberries and blend them in well, then pour into your baking receptacle of choice.
A loaf will need 40 to 45 minutes, my mini-loaves only took 20. Not sure how long muffins would take, but I’d start with 15 minutes and check from there.
Notes: I didn’t get much more than 1/4 cup of juice out of my orange, since I don’t have a juicer thingy – I was stabbing at the orange halves with a fork and squeezing them to death to get some juice out and it didn’t go very well. Sadly, the OJ in the fridge was very expired, so I just made up the difference in liquid with plain water and hoped for the best. It turned out really well – still tasted plenty orangey.