Cranberry Bread

2 c Fresh Cranberries; (1/2 lb)
2 c All-Purpose Flour
1 c Granulated Sugar
1/2 ts Baking Powder
1/2 ts Baking Soda
1/2 ts Salt
6 tb Butter; at room temperature
1 Whole Egg
1 tb Orange Peel; grated
1/2 c Orange Juice
1/2 c Walnut Meats; chopped
Cranberry Bread 2 1/2 to 3 hours

A quarter cup at a time, chop the cranberries in the blender on low. Don't puree them, which is what will happen if you blend them too long. In a large bowl, sift the flour, sugar, baking powder, baking soda, and salt. With two knives, cut the butter into the flour mixture until it looks like coarse meal. Combine the egg, orange peel, and orange juice and stir into the flour mixture until well blended. Fold in the cranberries and the walnut meats. Turn into a greased 2-quart mold. Cover with a loosely fitting plate. Place the mold on a rack or trivet in the slow cooker. Cover the cooker, but prop the lid open a fraction with a toothpick or a twist of foil to let excess steam escape. Cook on High for 2 1/2 to 3 hours. Bread is done when a toothpick inserted in the center comes out clean. Cool the bread on a rack for 10 minutes, then unmold. Serve warm. Makes 5 to 6 servings.

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