1 c. cranberries
8 tbsp. sugar

Cook cranberries and sugar over low heat, stirring until skins break. Cool. 1 pkg. dry yeast 1/2 c. Bran, ready-to-eat 1/2 c. milk, scalded 3 tbsp. shortening 1/4 c. sugar 1/2 tsp. salt 2 1/2 c. flour 1 egg

Soften yeast in lukewarm water. Combine Bran and scalded milk. Let stand until Bran absorbs milk. Add shortening, sugar, salt; stir until shortening is melted. Cool. Stir in enough flour to make thick batter; add yeast, egg and beat well. Add remaining flour to make soft dough. Knead; place in greased bowl; let rise until double. When light, punch down; roll into rectangle (12 x 9). Spread with cranberry sauce. Fold over, pinch edges, place on pan. Let rise until double. Bake at 350 degrees for 30 minutes. While warm with confectioner's sugar top with nuts and maraschino cherries.