Cranberry Bread

4 cups (16 ounces) fresh or frozen cranberries
1 cup sugar
6 TBS butter – softened
2 cups sugar
2 eggs
4 cups flour
1 TBS baking powder
1 tsp baking soda
1 tsp salt
1 1/3 cups orange juice
cinnamon and sugar (raw sugar suggested)

Heat oven to 350 F. Grease and flour two 8x4x3 inch pans (loaf pans). Sort cranberries. In medium bowl, combine cranberries with 1 cup sugar and set aside. In large bowl, cream butter with 2 cups sugar. Add eggs beating well. In separate bowl, combine dry ingredients with a fork. Add dry ingredients and orange juice alternately to creamed mixture. Fold cranberry-sugar mixture into this batter. Pour into prepared pans. Sprinkle lightly with cinnamon and sugar.

Bake 50-60 minutes until toothpick inserted in center comes out clean. Cool 5 minutes in pans before removing and placing on wire racks.