2 c. whole fresh or canned cranberries
1 c. sugar
1 tsp. salt
1 egg (well beaten)
juice of 1 orange
1/2 c. chopped walnuts
2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
2 tbsp. vegetable oil
1/2 c. milk (approximately)
grated peel of 1 orange

Preheat oven to 350 degrees and lightly grease a 9 x 5 inch loaf pan; set aside. Wash and drain cranberries and chop them coarsely in processor. Sift together flour, sugar, baking powder, salt and baking soda. In large bowl, blend together egg, oil, cranberries and orange juice. Combine flour mixture with wet mixture. Add sufficient milk to give soft, slightly sticky consistency. Mix well, adding nuts and orange peel. Bake in loaf pan until a tester toothpick inserted in center comes out clean, about 1 hour. (Cranberry stain has no bearing on doneness.) If fresh or frozen cranberries are not available, one 16 ounce can whole cranberries may be used. Drain contents carefully through a strainer, removing as much liquid as possible while leaving berries intact. Do not chop or cut berries. Combine and bake according to recipe.