2 c. cranberries, chopped
2 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. sugar
1/2 c. shortening
2 eggs, well beaten
1/2 c. orange juice
1/4 c. milk
1 tbsp. grated orange rind
1/2 c. pecans, chopped

Wash cranberries; drain well. Chop. Set aside. Combine flour, baking powder, soda, salt and sugar. Cut in shortening with pastry blender until it resembles coarse cornmeal.

Combine orange juice, milk and orange rind with beaten eggs. Add this mixture to dry ingredients; mix just enough to moisten dry ingredients. Fold in chopped cranberries and nuts. Pour into 2 greased and floured 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Bake at 350 degrees for 35-40 minutes. Cool in pans 5-10 minutes. Remove to racks, cool completely. Yield 2 loaves. Freezes easily. Coat cranberries and pecans with flour to prevent their sinking to bottom.