Orange Cranberry Bread

Cultivation of cranberries began in Massachusetts nearly 200 years after the landing of the Pilgrims.   The berries seemed to grow larger and juicer where sand from the dunes blew over the vines.  Cultivation today comes from this simple observation made more than 150 years ago. 

     Cranberries grow on peat soil that has been covered with a three inch layer of sand.  Cuttings or branches from existing cranberry vines are planted deep enough to take root in the peat soil beneath the sand.  The vines, planted about six inches apart, gradually spread over the ground forming a thick green carpet. 

     The vines are weeded in the spring, pruned in the fall, fertilized and resanded every three or four  years.  Vines are protected from frost by flooding and irrigated in time of drought.

     While my children were young we took many trips to Massachusetts and Ocean Spray Cranberry world was often one of our stops.  The bogs at the entrance are breathtaking and the displays inside are quite interesting. 

Orange Cranberry Bread

1 pkg orange muffin mix

1 egg

1 c Ocean Spray Cranberry Orange Relish

Preheat oven to 350 degrees F.  Grease 8 1/2 x 4 1/2 x 3" loaf pan.  Blend orange muffin mix with egg and cranberry orange relish.  Stir until just blended; mixture will be slightly lumpy.  Pour mixture into pan.  Bake for 45 to 50 minutes . . .until toothpick inserted comes out clean and crust is golden brown.

Enjoy!!