1 c. sugar, divided
1 1/2 c. fresh cranberries
2 tsp. grated orange rind
1 3/4 c. unsweetened orange juice
1 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. skim milk
1 tsp. vanilla
Vegetable cooking spray

Combine 1/2 cup sugar, cranberries, grated orange rind, and unsweetened orange juice in a large saucepan. Bring to a boil; cook 2 minutes or until cranberry skins pop, stirring occasionally. Set aside.

Combine remaining 1/2 cup sugar, flour, baking powder and salt in a medium bowl; stir well. Combine milk and vanilla; add dry ingredients, stirring just until dry ingredients are moistened. Spoon into a shallow 2-quart casserole coated with cooking spray. Pour cranberry mixture evenly over batter. Bake at 350 degrees for 40 minutes or until golden. Serve warm.