Ingredients:

• 1 Tbsp. flour
• 1½ cups fresh cranberries (coursley chopped)
• ½ cup chooped pecans
• 2 cups sifted flour
• 1½ tsp. baking powder
• 1½ tsp. salt
• 1 cup sugar
• ¼ cup vegetable shortening
• 1 egg (slightly beaten)
• ¾ cup orange juice
• 1 Tbsp. orange rind.

Preparation:

Preheat oven to 350° F (175° C). Grease and flour a loaf ban. Sprinkle the 1 tablespoon flour over the cranberries and nux on wax paper; toss to coat. Set aside.

Sift together the 2 cups flour, baking powder, and salt into large bowl; stir in sugar. Cut shortening into flour mixture with pastry blender until crumbly. Beat egg with the orange juice in a small bowl. Stir into the flour mixture just until the dry ingredients are moistened. Stir in cranberry-nut mixture and orange rind.

Spoon into prepared loaf pan. Bake for 1 hour until wooden toothpick inserted in center comes out clean. Turn out onto wire rack to cool. Makes 1 loaf.

Ingredients:

• 2cups chilled cranberry juice cocktail
• 2 cups chilled apple juice
• 2 sm. ripe bananas,(peeled and cut up)
• ½ cup sugar
• 4 tbsp. chilled wipping cream
• 1 tbsp. frsh lemon juice
• 8 ice cubes

Preparation:

In a blender combine 1 cup cranberry juice, 1 cup apple juice, 1 banana, ¼ cup sugar and 2 tablespoons lemon juice. Process until smooth. Add 4 ice cubes and process until frothy. Divide among 3 glasses. Repeat with remaining ingredients.

Serve immediately.

Ingredients:

• 1 can pineapple juice
• 1 (48 oz.) jar cranberry juice
• 4 (12 oz. cans ginger ale
• ¼ cup sugar (opt.)

Preparation:

Mix sugar and fruit juice. Cill until ready to serve. Add ginger ale before serving.