4 c. plain all purpose flour
2 c. sugar
3 tsp. baking powder
1 tsp. baking soda
2 tsp. salt
1 1/2 c. fresh orange juice
1/2 c. shortening, melted
2 eggs, well beaten
2 tbsp. grated orange rind
2 c. coarsely chopped fresh cranberries

Sift together flour, sugar, baking powder, baking soda and salt. Add orange juice, shortening, eggs and grated orange rind. Stir with fork just to dampen. Carefully fold in cranberries. Pour half the batter into greased 9 x 5 x 3 inch loaf pan. Bake at 350 degrees for 1 1/2 hours or until done. Spoon remaining batter into greased muffin tins. Bake 20-25 minutes at 350 degrees or until done. Let bread cool in pans 20 minutes before removing. Yields 1 loaf and 12 muffins.