2 c. all-purpose flour
1 c. sugar
1 1/2 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
1/4 c. vegetable shortening
1 tsp. grated orange peel
3/4 c. orange juice
1 egg, well beaten
1 c. fresh cranberries, coarsely chopped
1/2 c. chopped nuts

Sift dry ingredients together. Cut in shortening with a pastry blender or 2 forks. Combine orange peel, orange juice and egg. Add to dry ingredients, mixing just to moisten. Add chopped cranberries to orange mixture. Turn into well greased and floured 9"x5" loaf pan. Bake at 350 degrees for 1 hour or until tests done. Cool; wrap in foil or plastic and refrigerate overnight before serving.