Yield: 8 servings
Measure | Ingredient |
---|---|
2⅔ cup | Sugar |
1 cup | Water |
4 cups | Fresh cranberries |
1¾ cup | Sifted flour |
½ teaspoon | Salt |
2 teaspoons | Baking powder |
¼ teaspoon | Baking soda |
⅓ cup | Butter,melted |
2 \N | Eggs,beaten |
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.