2-1/2 cups halved fresh or frozen cranberries,  divided
2/3 cup sugar
2 teaspoons grated orange peel
2-1/4 cups all-purpose flour
3/4 cup packed light brown sugar
1 tablespoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
2 eggs, lightly beaten
3/4 cup sour cream
1/4 cup butter or margarine, melted
1 cup chopped pecans

In a saucepan, combine 1-1/2 cups cranberries, sugar and orange peel. 
Bring to a boil; reduce heat and cook for 6 to 8 minutes or until the 
cranberries are soft. Remove from the heat; stir in remaining berries 
and set aside. In a bowl, combine flour, brown sugar, baking soda, 
salt, cinnamon and cloves. Combine eggs, sour cream and butter; stir 
into dry ingredients until blended. Fold in cranberries and pecans. 
Pour into two greased 8-1/2-in. x 4-1/2-in. x 2-1/2-in. loaf pans. 
Bake at 350 degrees F. for 55 to 60 minutes or until the bread tests 
done. Makes 2 loaves