Cranberry Clementine Bread

Photo by Laura Petrilla


2 clementines
1 cup cranberries, rinsed and drained
1/2 cup orange juice
2 tablespoons butter
1 cup sugar
1 egg
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 cup chopped walnuts


Cut stem off clementine. Cut into quarters and add to food processor bowl with cranberries. Pulse until finely chopped. Heat the orange juice in the microwave for a few seconds. Add the butter and sugar and stir until the butter is melted and the sugar dissolved. Stir in the chopped fruit and the egg.

In another bowl, whisk together the flour, salt, baking soda and baking powder. Combine the wet and dry ingredients gently and fold in the nuts. Pour into greased baking pans (four, 3x5” or two, 5x8”).

Bake for 30 minutes or until top springs back. Cool for 15 minutes and then remove from pans and cool completely on a wire rack.

Wrap in plastic and freeze or serve immediately.

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