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[quote=Anonymous] Blueberry Cranberry Bread (from The Breakfast Book by Marion Cunningham)

1 cup fresh cranberries and 1/4 cup granulated sugar
1 cup brown sugar 
8 tablespoons (1 stick) butter, room temperature 
2 eggs
1 cup buttermilk 
3 cups all-purpose flour 
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt 
1 cup blueberries

Preheat oven to 375 degrees F. Grease 9-by-5-by-3-inch loaf pan.

Put cranberries and granulated sugar in small skillet. Cook over medium heat, stirring often, until sugar has dissolved. Remove from the stove and set aside to cool.

Put cup of brown sugar and butter in mixing bowl and beat until blended. Add eggs and beat well. Stir in buttermilk.

Put flour, baking soda, baking powder, and salt in bowl and stir with fork until well mixed. Add to butter mixture and beat only until blended.

Stir in cranberry mixture and blueberries. Spoon batter into loaf pan.

Bake for about 1 hour and 10 minutes, or until a straw comes out clean when inserted into center. Remove from oven and turn onto rack to cool a little.

**
Cranberry chutney, cranberry apricot amaretto Linzer tart (Silver Palate Good Times), add some cranberries to an apple crisp.

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