This sounds like a very flavorful recipe, not unlike that cranberry bread we make at Christmas time. It's from Gourmet Magazine, so I'm sure it's very good.

Orange Cranberry Biscotti

1/2 navel orange
3 large eggs
1 cup sugar
1 teaspoon vanilla
3 tablespoons unsalted butter, melted
3 3/4 cups flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups dried sweetened cranberries, about 7 ounces
1 1/4 cups walnuts, chopped coarse

Preheat oven to 350 degrees and butter (or spray) a large baking sheet. Cut orange half into chunks (including peel and discarding any seeds) and in a food processor puree until smooth. In a large bowl with an electric mixer beat together eggs and sugar until light and creamy. Add 1/2 cup orange puree and vanilla and beat until fluffy, about 5 minutes. Add butter, flour, baking powder, baking soda, and salt and stir until just combined. Stir in cranberries and walnuts until combined well. On the baking sheet, roughly shape dough into 3 long mounds. With wet hands pat and form into three slightly flat 12 inch logs, each about 2 1/2 inch wide.

Bake in the middle of the oven for 30 minutes, or until golden. Cool logs on the sheet on a rack for 10 minutes and transfer to a cutting board. With a serrated knife, cut crosswise into 1/2 inch slices. Arrange slices, cut side down, on 2 baking sheets and bake in upper and lower thirds of the oven for 12 to 15 minutes, or until golden. Transfer to racks and cool. Keep in an airtight container for 1 week, or freeze in sealable plastic bags for 4 months.