- 1/2 cup orange flavored liqueur
- 1/2 cup sugar
- 1/4 cup water
- 1/2 teaspoon whole cloves
- 1 cinnamon stick, halved
- 1 1/2 cups fresh cranberries (or defrosted if frozen)
- 3/4 cup dark brown sugar
- 1 stick unsalted butter, at room temperature
- 2 large eggs
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 1/4 cup fresh orange juice
- 1 cup chopped, toasted pecans
- 1 teaspoon orange zest
- 1 teaspoon vanilla
- In a saucepan, combine the orange liqueur, sugar, water, cloves, and cinnamon stick and bring to a boil; stir to dissolve the sugar.
- Add the cranberries; reduce the heat to a simmer and cook until the berries burst, about 8 minutes.
- Remove from the heat and let the berries cool in the liquid; remove the cinnamon stick and cloves and discard.
- Preheat the oven to 350 degrees F. Lightly grease a 9 1/4 by 5 1/4 by 2 1/2-inch loaf pan.
- In a mixer bowl, using the mixer on high speed (or using a hand mixer), cream the sugar and butter.
- Add the eggs and beat until light and fluffy.
- Into a bowl, sift together the flour, baking soda, cinnamon, and salt.
- In a small bowl, combine the buttermilk and orange juice.
- Alternately add the dry ingredients and buttermilk mixture to the creamed butter, beating after the addition of each.
- Fold in the reserved cranberry mixture, pecans, orange zest and vanilla.
- Pour into the prepared loaf pan.
- Bake until a tester comes out clean, 55 to 60 minutes.
- Turn out onto a wire rack to cool.
- Serve warm or at room temperature.
From Food Network