Cranberry Nut Bread

Classic Recipe:
2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
1 tablespoon grated orange peel
2 tablespoons shortening
1 egg, well beaten
1 1/2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped
1/2 cup chopped nuts

DIRECTIONS: Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan. Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight. Makes 1 loaf (16 slices).

Adapted Recipe:
1 1/2 cups flour
1/2 cup whole wheat flour
1/2 cup sugar
1/2 cup Splenda for baking
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
1 tablespoon grated orange peel
2 tablespoons grapeseed oil
1 egg, well beaten
1 1/2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped
1/2 cup chopped nuts

DIRECTIONS: Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan. Mix together flours, sugars, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, oil and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight. Makes 1 loaf (16 slices).


16 (1 per serving slice)

Adapted	Unadapted
Calories 163	Calories 211
Total Fat 4.6	Total Fat 6
Cholesterol 11.7 mg	Cholesterol  mg
Sodium 234 mg	Sodium 313  mg
Total Carbs 27 g	Total Carbs 37 g
Protein 3 g	Protien 3 g

Apricot Cranberry Sauce

I make this 'every' year for Thanksgiving and Christmas. It's a simple version of Cranberry sauce that everyone in the family loves! I haven't even dared tried to Adapt it... It's just too perfect as it is...

1 12-oz. pkg. fresh cranberries, chopped ( I use a a food processor)
1/2 cup sugar
1/2 cup apricot preserves
1/3 cup water

Combine all of the ingredients in a medium-size saucepan. Bring to a boil, reduce to low, and simmer until the cranberries are tender and the sauce begins to thicken. It will continue to thicken as it cools. I have also used an immersion blender to make it a little less chunky for family members who like a smoother texture to their sauce. Makes 12 one ounce servings.