Instructions: Coarsely chop the cranberries.

Combine with 1/4 cup sugar; set aside.

Sift together flour, baking powder, baking soda, salt and remaining sugar.

Cut in butter until mixture resembles coarse crumbs.

Lightly beat together egg, buttermilk and orange juice concentrate.

Add the liquid and sweetened cranberries to dry ingredients, stirring only until well-combined.

Fill greased muffin cups two-thirds full.

Bake at 375 F for 25 minutes.

Yield: 1 1/2 dozen
CRANBERRY BUTTER:
Puree cranberries in food processor or blender.

Add sugar, butter and lemon juice; process until smooth.

Refrigerate until serving.

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