This recipe comes from a Métis cookbook I have and although wild plants, including berries, were one of the ways people traditionally got nutrients in the past; there are a variety of ways to enjoy berries all year round. Buying extra fresh fruit at your local shop or farmer's market and freezing them is one way however shops offer an array of frozen fruit and vegetables more readily available during the colder months as well as the warmer months, making it even more convenient to eat and use. The cranberries may be replaced with more seasonal fruit, if you wish, however the tart cranberries do have a bright summery appeal.
Mom's Cranberry Casserole Bread
Maamaa soñ paeñ di pabinaa Kasarool
Courtesy of Heather Anderson, Nora Zilkie, Sigrid Schaus and Dixie Palmer, British Columbia
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2 cups flour
3/4 cup sugar
2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup shortening
3/4 cup orange juice
1 tablespoon orange rind
2 eggs, beaten
1 1/2 cups cranberries
Stir in the flour, sugar, baking powder, baking soda and salt together. Cut in the shortening until the mixture resembles coarse cornmeal.
In a separate bowl, combine the orange juice and grated orange rind with the eggs. Add to the dry ingredients, mixing enough to dampen.
Dust the cranberries with a tablespoon of flour and carefully fold into the batter.
Spoon the batter into a well-greased 1 - 1.2 quart casserole pan.
Bake at 350ºF (180ºC) for about 1 hour. (See Notes)
Allow to cool in the pan for 10 minutes before removing.
Serve sliced with butter or frosting. To make frosting, combine 2 cups of icing sugar with boiling water a tablespoon at a time until the consistency is right for drizzling.
Notes: I used butter to replace the shortening. I lined the bottom of the pan with baking parchment paper and baked the bread in a 11 x 7 inch rectangular casserole pan, therefore I found the cooking time was between 35 to 45 minutes. Depending on what dish you use baking times may need to be adjusted.