Instructions: Preheat oven to 350F. Mix the dry ingredients together. Mix by hand or with a beater the eggs and sugar until well blended. Stir in the melted butter and the milk/rosewater. Stir in the flour mixture just until moistened, and then fold in the cranberries and nuts. Do not overwork or beat the dough. Butter a loaf tin about 10 inches long and 4-5 inches wide. Bake 55-60 mins, or until the top springs back when touched lightly or a cake tester comes out clean. Let stand in the tin for a few minutes before turning out onto a rack to cool. When thoroughly cooled wrap in plastic or foil and let sit half a day before cutting.

Cranberry Orange Bread: Use 1/2 cup orange juice and 3/4 cup milk as the liquid, and add with the cranberries 3 T grated orange rind.

NOTES : Marsha requested a Cranberry Bread without orange. Heres my standby, from James Beards Beard on Bread. I make both the orange and non-orange versions. Happy Holidays, everyone!

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