• 1 clementine or seedless orange, pureed
• ½ cup unsalted butter, melted
• 1 ½ cup sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• ¼ teaspoon salt
• 1 ½ teaspoon baking powder
• ¼ teaspoon cinnamon
• 2 ¾ cups flour
• 1 ½ cups dried or chopped frozen cranberries

Finishing Touches

• 1 cup white chocolate chopped or chips, melted

Preheat oven to 350°F. Spray a 9 by 5 inch loaf pan generously with non-stick cooking spray. Line a baking sheet with parchment paper and place loaf pan on it.

Wash the orange well and cut in quarters (no need to peel orange). Puree the orange in food processor until it reaches the consistency of baby food. Add slices to make ½ cup as required. Remove the puree from the machine.

Without cleaning the work bowl of the food processor, blend the butter, sugar and eggs. Stir in orange puree, then vanilla and mix well.

In a separate bowl, stir together the salt, baking powder, cinnamon, and flour. Fold in wet batter and process to combine. Add in the cranberries.

Transfer batter into prepared loaf pan and smooth out top surface with wet hands. Place loaf pan on baking sheet.

Bake until the top seems set and dry, about 45-55 minutes. If loaf is browning too quickly, reduce heat to 325 and lengthen baking time. Allow to cool 15 minutes before removing from pan and wrap well in foil paper.

Freeze for about 2 hours.

Preheat oven to 325°F. Line two baking sheets with parchment paper. Cut loaf in very thin slices (about ⅛ inch). Place on baking sheets and bake, turning once, about 20-30 minutes, allowing cookies to only lightly brown. Store in an airtight container.