A delicious alternative to fruitcake. Very colorful and full of the flavor of cranberries and mandarin oranges. Excellent on it's own or try it with cream cheese. Cranberries are at their peak and in stores now! They freeze well so stock up for later enjoyment.

Makes 1 large (9" x5") loaf.

¼ C. unbleached white flour

1 C. fresh or frozen (thaw, rinse and drain well first) cranberries, halved.

1 1/2 C. unbleached white flour

3/4 C. light brown sugar

1 ½ teas. baking powder

½ teas. baking soda

½ teas. sea salt

¼ C. firm butter (or Earth Balance works great!)

grated zest of one large Mandarin orange

1 C. Mandarin orange juice (about 4 large Mandarin oranges squeezed)

1 egg, beaten

1 C. finely chopped walnuts or pecans

Preheat oven to 350F. Grease and flour a 9"x5" metal loaf pan.

Dredge cranberries with the ¼ C. of the flour and set aside.

In a large bowl, sift remaining flour, sugar, baking powder, soda and salt together.

Cut in butter, using a pastry blender, until mixture is crumbly. Fold in cranberries and nuts.

In a small bowl, combine orange peel, juice and egg. Add to dry ingredients, stirring just enough to combine, don't over-mix.

Pour batter into prepared loaf pan. Bake for 15 minutes, then reduce heat to 325 and continue to bake approx. 45 minutes more or until knife inserted in center of loaf, comes out clean.

Cool thoroughly before removing from pan and serving. Wrap well and store in refrigerator up to a week. Also freezes well.

Variation: Regular navel oranges also work well in this recipe but you might need to add a bit more sugar, to taste.

Recipe from: Not Just for Vegetarians, Delicious Homestyle Cooking, the Meatless Way by Geraldine Hartman. All rights reserved

Looking for a gift (maybe for yourself too) that won’t break the bank and will be enjoyed for years to come?

Check out the holiday sale for the award-winning cookbook: Not Just for Vegetarians at: www.veggiesyarnsandtails.wordpress.com .