• bread pan or muffin tin
• small, non-reactive saucepan
• wooden spoon
• 2 medium bowls
• hand mixer

• 2 c raw cranberries
• ½ c white sugar
• orange zest from one orange
• 1 T orange juice
• 6 T butter
• ¾ c light brown sugar, packed
• 2 eggs at room temperature
• 1 c buttermilk
• 2½ c flour
• 1/8 t cloves
• 1 t baking soda
• 1½ t baking powder
• ½ t salt
• 1 c walnuts or pecans, finely chopped

Combine cranberries, white sugar, orange zest, and orange juice in saucepan and bring to a boil. Cook 4-5 minutes, stirring frequently, until most of the berries have burst and the sugar has dissolved.

Cream the butter and brown sugar until fluffy, beat in one egg at a time until smooth, then add the buttermilk.

In a separate bowl, combine remaining ingredients except nuts.

Stir half of the dry mixture into the sugar/egg mixture, add the cranberries, stir in remaining dry mixture, then fold in nuts. Don’t overmix.

Transfer batter to bread pan or muffin tins and bake about 70 minutes, until brown on top and dry in the middle.

Cool slightly and serve.