2 c. (1/2 lb.) fresh cranberries
1 med. cooking apple, peeled, cored & cut into chunks
1/2 c. walnuts
2 c. flour
1 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
6 tbsp. soft butter
1 egg
1 tbsp. grated orange peel
1/2 c. orange juice

Put cranberries, apple, and walnuts through coarsest blade of food grinder; set aside. Combine flour, sugar, baking powder, baking soda, and salt in a deep bowl. Cut in butter until size of peas. Stir in egg, orange peel, and juice; then the cranberry-apple mixture. Stir until blended. Spoon into greased 2 quart mold or two (1 pound) coffee cans. Cover with foil and tie. Place filled mold or coffee cans on metal rack in slow-cooking pot. Pour 2 cups hot water around mold. Cover pot and cook on high for 2 1/2 to 3 hours. Remove mold from pot. Let stand several minutes; turn bread out on cooling rack. Serve warm with butter. Especially good as a coffee cake for brunch; with fresh fruit plate, or chicken salad for lunch.