Instructions: Grease 2 (9- by 5-inch) loaf pans or 18 to 24 muffin pans (or use cupcake liners). Preheat oven to 325 degrees.

Sift flour, sugar, salt and baking soda together into bowl.

In a separate bowl, beat together butter, eggs and orange juice. Add to flour mixture; stir just until blended. Stir in cranberries and pecans.

Transfer batter to prepared pans. Bake loaves for about 1 hour and 10 minutes, muffins about 30 minutes. Test for doneness by inserting a toothpick in the center; it should come out clean. Remove immediately from pans; let cool on rack. Wrap in foil and refrigerate or freeze.

Yield: 2 loaves or 18 to 24 muffins.

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