2 1/2 cups halved fresh or frozen cranberries, divided
2/3 cup granulated 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 or walnuts

Preheat oven to 350 degrees F. Grease two 8 1/2 x 4 1/2-inch loaf pans.

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 the 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 nuts. Pour into prepared loaf pans. Bake for 55 to 60 minutes or until the bread tests done.