1/2 c. orange flavored liqueur
1/2 c. sugar
1/4 c. water
1/2 tsp. whole cloves
1 cinnamon stick
1 1/2 c. fresh cranberries or defrosted if frozen
3/4 c. dark brown sugar
1 stick unsalted butter (room temperature)
2 large eggs
2 c. flour
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. salt
3/4 c. buttermilk
1/4 c. orange juice
1 c. chopped toasted pecans
1 tsp. orange zest
1 tsp. vanilla

In saucepan, combine liqueur, sugar, water, cloves and cinnamon stick. Bring to boil. Stir to dissolve sugar. Add cranberries. Reduce heat to simmer and cook until berries are about to burst, 8 minutes. Remove from heat to cool. Remove cinnamon stick and cloves. Discard.

Preheat oven to 350°F. Lightly grease 9 1/4 x 5 1/4 x 2 1/2 loaf pan.

In mixer bowl, using mixer on high, cream sugar and butter. Add eggs. Beat until light and fluffy. Into a bowl, sift together flour, soda, cinnamon and salt. In small bowl, combine buttermilk and orange juice. Alternately add dry ingredients and buttermilk mixture to creamed butter, beating after each addition. Fold in reserved cranberry mixture, pecans, orange zest and vanilla. Pour into loaf pan.

Bake until tester comes out clean, 55 to 60 minutes. Serve warm or at room temperature.