She Loves Wine’s Drunken Cranberry Sauce Nut Bread

Have I mentioned I'm crazy about my homemade Cranberry Vodka? Yum! Good stuff! Well, after you bottle your "recipe" you have the left over chopped cranberry "stuff". It tastes delish and it's too good to throw away. After searching the web to see what others did with their vodka infused cranberry mixture, I found nothing and thought, what the heck, I’ll make bread…. Not finding what I thought the bread recipe should look like, I decided to do my own… a little of this and that….it was FABULOUS!

Now, unfortunately you will not get the same delightful flavor without the cranberry puree (which means you have to make the Cranberry Vodka to get it) but you can come close... I'll get you there!

2 cups unbleached flour
3/4 cup sugar
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
1 egg, beaten
2/3 cup milk
1/4 cup butter, melted – (Note to my boys -cool so you don’t cook the egg)
1 cup left of the chopped cranberries left over from making Cranberry Vodka -
( or 1 heaping cup of whole cranberry sauce - or even apple sauce )
Orange peel - from one orange
1 cup chopped pecans

Preheat oven to 350 degrees

Mix dry ingredients together. Add remaining ingredients except nuts - only to moisten.
Fold in nuts.
Bake in a greased loaf pan for 50 - 60 minutes at 350 degrees.
Remove from pan and cool on a wire rack.

Nicks Nuts - Sugar Coated Pecan Halves

Makes about 2 Cups
1 large egg white
1/2 cup sugar
1 teaspoon freshly ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups pecan halves (8 to 9 ounces)

Preheat oven to 300 F. Brush large rimmed baking sheet with butter. Whisk egg white in bowl until foamy. Add sugar spices and salt. Whisk until mixture is thick and opaque. Add pecans, stir until coated. Using forks, transfer nuts to sheet, spacing apart: discard remaining coating.

Bake nuts until deep golden brown, about 35 minutes. Cool completely on sheet. Transfer to container; cover and store at room temperature.

(Can be made 4 days ahead).