3 c. all-purpose flour
1 c. fresh OR frozen cranberries, chopped
3/4 c. granulated sugar
1/2 c. walnuts, chopped
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 lg. egg
1/2 c. prepared cranberry-orange sauce
1/3 c. milk
1/4 c. butter, melted
2 tbsp. apple jelly OR apricot preserves

Heat oven to 350 degrees. Grease 4 cup fluted ring mold. Stir flour, chopped cranberries, sugar, walnuts, baking powder and baking soda in large bowl to mix well. Beat egg, cranberry-orange sauce, milk and melted butter in second bowl with wire whisk. When thoroughly blended, stir into flour mixture just until mixed. Spoon butter into prepared mold. Bake 1 hour until wooden pick comes out clean. Cool in pan 10 minutes, then remove and cool on rack.