Yield: 8 servings
|4 cups||Fresh cranberries|
|1¾ cup||Sifted flour|
|2 teaspoons||Baking powder|
|¼ teaspoon||Baking soda|
|½ cup||Chopped walnuts|
|1 cup||Mashed banana|
|¼ cup||Cranberry juice,reserved from cooked berries,option|
|2 tablespoons||Granulated sugar,optional|
|2 tablespoons||Grand Marnier,optional|
From "The California Heritage Cookbook," the Junior League of Pasadena.
In a large saucepan, bring 2 cups sugar and the water to a boil, stirring to dissolve the sugar. Add the berries and simmer over low heat for 10 minutes or until berries pop open. Cool. Drain the berries, reserving the juice and measuring 1 cup of berries for use in the bread.
Sift together the flour, salt, baking powder and baking soda. In a large bowl, combine ⅔ cup sugar, the butter, eggs, walnuts, banana and berries. Add the flour mixture to the berry mixture, stirring until blended. Pour the mixture into a greased and lightly floured 9x5x3: loaf pan. Bake in a preheated, 350'F. oven for 1 hour or until a toothpick inserted in the center comes out clean.
For a topping (optional) combine the cranberry juice, 2 tablespoons sugar and the Grand Marnier in a small saucepan and stir over low heat until heated through. Poke a few holes in the baked loaf and pour on the topping. Cool 10 minutes in the pan. Turn the loaf out on a rack and cool completely. Wrap in foil and store one day before slicing. Makes 1 loaf.
Nutritional analysis per serving: 360⅖ calories; 8⅗ grams total fat; (3⅘ grams saturated fat); 4 grams protein; 22⅖ grams carbohydrates; 71.7 milligrams cholesterol; 169⅖ milligrams sodium.