1 Orange	1/2 Tsp Salt
1 Cup All Purpose Flour	1 Cup Cranberries (Fresh Or
1 Cup Whole Wheat Flour	-Frozen), Chopped
1 Cup Sugar	1 Egg, Beaten
1 1/2 Tsp Baking Powder	1/2 Cup Butter, Melted
1/2 Tsp Baking Soda

Grate rind from orange. Squeeze juice into liquid measure; add enough water to make 3/4 cup. Set aside.
In large bowl, whisk flour, sugar, baking powder, baking soda, salt and orange rind; stir in cranberries. In small bowl, whisk together egg, butter and orange juice; stir into flour mixture just until blended. Spread in greased 9 x 5 inch loaf pan.

Bake in centre of 350 degree F oven for 50 to 60 minutes or until cake tester inserted in centre comes out clean. Let cool in pan for 10 minutes; turn out onto rack and let cool completely. Wrap and let stand for 12 hours before slicing. (Make-ahead: Store at room temperature for up to 2 days or over wrap with heavy-duty foil, and freeze for up to 2 weeks.