2 2/3 c  Sugar

      1 c  Water

      4 c  Fresh cranberries

  1 3/4 c  Sifted flour

    1/2 t  Salt

      2 t  Baking powder

    1/4 t  Baking soda

    1/3 c  Butter,melted

      2    Eggs,beaten

    1/2 c  Chopped walnuts

      1 c  Mashed banana

    1/4 c  Cranberry juice,reserved

           -from cooked berries,option
      2 T  Granulated sugar,optional

      2 T  Grand Marnier,optional

  From "The California Heritage Cookbook," the Junior League of
  Pasadena.
  In a large saucepan, bring 2 cups sugar and the water to a boil,
  stirring to dissolve the sugar. Add the berries and simmer over low
  heat for 10 minutes or until berries pop open. Cool. Drain the
  berries, reserving the juice and measuring 1 cup of berries for use
  in the bread.
  Sift together the flour, salt, baking powder and baking soda. In a
  large bowl, combine 2/3 cup sugar, the butter, eggs, walnuts, banana
  and berries. Add the flour mixture to the berry mixture, stirring
  until blended. Pour the mixture into a greased and lightly floured
  9x5x3: loaf pan. Bake in a preheated, 350'F. oven for 1 hour or until

  a toothpick inserted in the center comes out clean.
  For a topping (optional) combine the cranberry juice, 2 tablespoons
  sugar and the Grand Marnier in a small saucepan and stir over low
  heat until heated through. Poke a few holes in the baked loaf and
  pour on the topping. Cool 10 minutes in the pan. Turn the loaf out on
  a rack and cool completely. Wrap in foil and store one day before
  slicing. Makes 1 loaf.
  Nutritional analysis per serving: 360.4 calories; 8.6 grams total fat;
  (3.8 grams saturated fat); 4 grams protein; 22.4 grams carbohydrates;
  71.7 milligrams cholesterol; 169.4 milligrams sodium.