Ingredients
- 1 1/2 C fresh cranberries
- Grated zest of 1 orange
- 1 C sugar
- 1 1/2 C all-purpose flour
- 1/2 C yellow cornmeal
- 1/2 tsp. salt
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 3 tbsp. unsalted butter, at room temp
- 1 egg, lightly beaten
- 1/2 C fresh orange juice
- 1/2 C water
Preparation
Step 1
Preheat oven to 325 degrees. Butter an 8 1/2x4 1/2 inch loaf pan. Sort the cranberries and discard any soft ones. Coarsely chop them and place in a small saucepan over low heat. Add the orange zest and 1/2 cup of the sugar and heat slowly just to a simmer, stirring to dissolve the sugar. Set aside to cool.
In a bowl, stir together the flour, cornmeal, salt, baking powder and baking soda. Set aside.
In a separate bowl, combine the butter and the remaining 1/2 cup sugar. Beat until light and fluffy, about 3 minutes. Beat in the egg. Stir in half of the flour mixture, and then the orange juice and water. Stir in the remaining flour mixture and then the cooled cranberry mixture. Do not overmix. Spoon the batter into prepared loaf pan. Place in the oven on the middle rack and bake until a toothpick inserted in the center of the loaf comes out clean, 55 to 60 minutes. Remove from the oven and let rest for 5 minutes. Turn out onto a wire rack and let cool. Slice and serve.