Makes 4 loaves (about 12 servings)

Grind the cranberries and sugar first. As you prepare the rest of the bread, the sugar will draw out the juices of the berries to flavor the bread. 

1 cup fresh cranberries
1/2 cup sugar
1 cup buttermilk
5 tablespoons butter, melted, cooled
2 eggs
1 1/4 cups flour
3/4 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt

Preheat oven to 375 degrees. Grease and flour 4 mini-muffin pans. Place pans on a baking sheet.

Grind cranberries and sugar in a food processor until berries are coarsely chopped.

Whisk buttermilk, butter and eggs in a large bowl.

Stir all remaining ingredients in a medium bowl. Add to wet ingredients. Stir just until combined. Fold in cranberry mixture.

Divide batter among pans. Bake until a tester inserted in the center of a loaf comes out clean, about 25 minutes.

Cool completely.

PER SERVING: 175 calories; 4 g protein; 27 g carbohydrates; 1 g fiber; 6 g fat (3 g saturated); 49 mg cholesterol; 257 mg sodium