3 c  All-purpose flour

      1 c  Fresh or frozen cranberries,

           -chopped
    3/4 c  Granulated sugar

    1/2 c  Walnuts, chopped

  1 1/2 ts Baking powder

    1/2 ts Baking soda

      1 lg Egg

    1/2 c  Prepared cranberry-orange

           -sauce
    1/3 c  Milk

    1/4 c  Butter or margarine, melted

      2 tb Apple jelly or apricot

           -preserves
           Whole cranberries, Optional
           Green candied cherries,
           -Optional
           Confectioners' sugar,
           -Optional
  Preheat the oven to 350F.  Grease a 4-cup fluted ring mold.  Stir the
  flour, chopped cranberries, sugar, walnuts, baking powder, and baking
  soda in a large bowl to mix well.  Beat the egg, cranberry-orange
  sauce, milk, and melted butter in a second bowl with a wire whisk or
  a fork; when thoroughly blended, stir in the flour mixture until just
  mixed.
  Spoon the batter into the prepared mold.  Bake for 1 hour until a
  wooden pick inserted in the center comes out clean.  Cool the bread
  in the pan on a wire rack for 10 minutes.  Remove from the pan and
  cool completely. Stir the apple jelly in a small saucepan over low
  heat until warm and melted; brush over the top of the cooled bread.
  Decorate, if desired, with whole cranberries, green candied cherries,
  and a light dusting of confectioners' sugar.  Store, wrapped in
  plastic, in the refrigerator for up to 1 week; brush with jelly and
  decorate after storing.
  Makes one 6-inch ring loaf or about 12 servings.
  [REDBOOK; Nov 1990]
  Posted by Fred Peters.
  Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0