1 egg
2 tbsp. melted shortening
1 can whole cranberry sauce
1 c. chopped nuts
1 tsp. cinnamon
2 c. flour
3/4 c. sugar
3 tsp. baking powder
1/2 tsp. baking soda

Beat egg. Add cranberry sauce (reserving 1/2 cup). Add shortening. Add dry ingredients, stir until just blended. NOTE: 1 teaspoon grated lemon rind may be added.

Bake in chunky soup cans for 35 minutes. Spray bottom of cans with Pam and line sides with wax paper. Fill 2/3 full. Use remaining 1/2 cup cranberry sauce to blend with 3 ounces cream cheese to use as a spread.