One of the great blessings of living in California is our abundance of produce year round. Walnuts are in season, as are navel oranges. Buy an orange and squeeze it fresh to get the best juice for this recipe (grate the peel first). Frozen cranberries work well, just slice them in half. I’ve seen suggestions online to pulse the cranberries in a food processor as a way to more easily chop them, but I think you could easily get too many small bits using that method. The best results will come from chopping them yourself, all they need is to be cut in half, just cut a few at a time to keep them from rolling off the table. The result is a tangy, slightly sweet bread with occasional explosions of cranberry tartness, mellowed with walnuts.

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