finely grated zest of an orange or a couple mandarins/tangerines/satsumas
1 large egg
2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup orange juice
1 cup fresh or frozen cranberries
1Preheat the oven to 350F
2In a large bowl, beat the butter, sugar and zest until fluffy; beat in the egg. In a small bowl, stir together the flour, baking powder, baking soda and salt; add to the butter mixture in three additions, alternating with the juice in two. Add the cranberries along with the final addition of flour.
3Pour into a buttered 8"x4" loaf pan and bake for an hour, or until springy to the touch.
4 Cool for a few minutes before turning out onto a wire rack.