2 c. sifted all-purpose flour
1 c. sugar
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/4 c. shortening
1 tsp. grated orange peel
3/4 c. orange juice
1 well-beaten egg
1 c. fresh cranberries, coarsely chopped
1/2 c. chopped nuts

16 ounces (1 pound) fresh cranberries = 6 cups coarsely chopped cranberries.

Sift together dry ingredients. Cut in shortening. Combine peel, juice and egg; add to dry ingredients, mixing just to moisten. Fold in berries and nuts. Turn into greased 9x5x3 pan. Bake at 350 degrees for 60 minutes. Cool; wrap and store overnight.