** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Preheat the oven to 350 F Grease a 4-cup fluted ring mold.
2. Stir the flour, chopped cranberries, sugar, walnuts, baking powder, and baking soda in a large bowl to mix well.
3. Beat the egg, cranberry-orange sauce, milk, and melted butter in a second bowl with a wire whisk or a fork; when thoroughly blended, stir in the flour mixture until just mixed.
4. Spoon the batter into the prepared mold. Bake for 1 hour until a wooden pick inserted in the center comes out clean.
5. Cool the bread in the pan on a wire rack for 10 minutes.
6. Remove from the pan and cool completely. Stir the apple jelly in a small saucepan over low heat until warm and melted; brush over the top of the cooled bread.
7. Decorate, if desired, with whole cranberries, green candied cherries, and a light dusting of confectioners' sugar.
8. Store, wrapped in plastic, in the refrigerator for up to 1 week; brush with jelly and decorate after storing.
9. Makes one 6-inch ring loaf or about 12 servings.
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Dietary Notes:
This recipe is very low-sodium with 123.25mg per serving and low-saturated fat with 0.67g per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Tree Nuts, Gluten, Walnuts, Cherry, Natural Sweeteners, Apricot allergies.
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