Cranberry Orange Cornbread With Orange "Butter"

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1 1/2 cups medium-grind yellow cornmeal

1 1/2 cups unbleached all-purpose flour

1/2 cup granulated sugar

4 teaspoons baking powder

1/4 teaspoon salt

1 cup orange juice

1 cup soy milk

1/4 cup canola oil

1 1/3 cups fresh or frozen cranberries

grated zest of 1 orange

1/3 cup nonhydrogenated margarine (such as Earth Balance), softened

1/4 cup confectioners' sugar

1 tablespoon thawed orange juice concentrate

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