1 cup sugar, divided
1 1/2 cups fresh cranberries
2 tsp grated orange rind
1 3/4 cups orange juice
1 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1 tsp vanilla extract
Combine 1/2 cup sugar, cranberries, orange rind, and orange juice in a saucepan. Bring to a boil and cook 2 minutes, or until cranberry skins pop.
Combine remaining 1/2 cup sugar, flour, baking powder, and salt in a medium bowl; stir well. Combine milk and vanilla and add to dry ingredients, stirring until just combined.
Spoon the batter into a buttered shallow 2-quart baking dish. Pour the cranberry mixture evenly over the batter.
Bake at 350° for 40 minutes or until golden. Serve warm.
2001 Delicious! Fits in 10″ pie pan. Perhaps try with rhubarb?