3/4 c. sugar
1 egg
1 1/4 c. orange juice
1 tbsp. grated orange rind
3 c. Bisquick or Jiffy mix
3/4 c. chopped nuts
1 c. chopped cranberries, fresh or frozen (if frozen do not thaw)

Heat oven to 350 degrees. Mix sugar, egg, orange juice, rind and flour mix. Beat vigorously 30 seconds. Batter may still be lumpy. Stir in nuts and cranberries.

Pour into well greased loaf pan, 9 x 5 x 3 inch. Bake 55 to 60 minutes. Crack in top is typical. Remove from baking pan. Cool before slicing.

TO BAKE IN CANS: Heat oven to 350 degrees. Divide batter among 3 well greased number 2 cans or 5 well greased soup cans. Fill slightly more than half full. Bake number 2 cans 45 to 50 minutes; soup cans about 40 minutes.