Crazy Nana’s Cranberry Bread

Preheat oven to 325ºF.

Juice the orange (don’t throw away the rind!) and add enough store-bought (or squeezed from other oranges) to add up to 3/4 cup of juice. Pour into a microwave-safe container. Add the butter to the juice and microwave for a minute or two, until the butter has nearly melted. Set aside.

Rip the pulp and as much of the white part as possible from the orange rind. In a food processor, chop this up until it’s in teeny bits. Add the cranberries to this (if your cranberries are frozen, go ahead and throw them right in—the noise might wake the dead, but it won’t harm the recipe) and coarsely chop, leaving some berries whole. Scrape this into the orange juice mixture.

In a separate large bowl, beat egg and sugar well. Slowly add the orange juice mixture. Add dry ingredients and mix well. Pour into a greased 9×5 loaf pan and bake about 1 hour, until top springs back when touched.

This recipe doubles and triples awesomely well, and is fabulous as muffins or smaller loaves.