Though seasonally perfect at the holidays, cranberries can be frozen so this marvelous treat can be enjoyed year round. In December I freeze cranberries in exact 4-cup measurements so I can conveniently whip this up whenever I please.
I ripped this recipe from a Pinterest site which included no baking times or oven temperatures. I tweaked it repeatedly until I perfected it. Our cranberries are homegrown here in South Haven at DeGrandchamp Farms so they are fresh and plump.
This recipe is just a bit of work but it’s well worth it.
Gather up your ingredients:
4 cups cranberries, fresh or frozen
2 T orange rind
2 eggs, 2 tsp baking soda, 4 cups flour, 1+1/2 tsp salt, 2 cups sugar
2/3 cup vegetable oil, 1 cup orange juice, 1 cup water
2 cups pecans
Here’s the labor intensive part, but it’s well worth it: cut each cranberry in half. Zest fresh oranges and then juice them (so there is no waste!).
Pour batter into loaf pans. I like to dot the top with more perfect pecans.