16 oz. can whole cranberry sauce
Peel of 1 med. orange
1/2 c. fresh orange juice
4 med. eggs
2/3 c. vegetable oil
1 c. sugar
3 c. all-purpose flour
2 tsp. baking soda
1 1/2 tsp. salt
1 c. pecans, chopped medium fine

Chop cranberries and orange peel in food processor until finely ground. In a large mixing bowl, mix together cranberry-orange peel mixture, orange juice, eggs, oil, and sugar. Beat until well mixed.

Combine flour, soda, and salt. Sift into cranberry-orange mixture. Beat at medium speed until well-mixed.

Add pecans and turn into lightly oiled and floured loaf pans. Bake 50 minutes at 350 degrees or until wooden pick inserted near center comes out clean. Makes 2 medium-size loaves ideal for freezing.